Monnier Vincent M
Arch Biochem Biophys. 2003 Nov 1;419(1):1-15. doi: 10.1016/j.abb.2003.08.014.
The field of Maillard/glycation reactions in vivo has grown enormously during the past 20 years, going from 25 to 500 publications per year. It is now well recognized that many of the "advanced" products form oxidatively or anaerobically and can have deleterious effects on macromolecular and biological function. The feasibility of developing pharmacological agents with beneficial in vivo properties, based on in vitro inhibition of glycation, has been surprisingly successful. This Editorial sets the stage for a series of articles by experts in the field, who have made key contributions to our understanding of the Maillard reaction in vivo.
在过去20年里，体内美拉德/糖基化反应领域发展迅速，每年的出版物数量从25篇增至500篇。现在人们已经充分认识到，许多“晚期”产物是在有氧或无氧条件下形成的，并且会对大分子和生物功能产生有害影响。基于体外对糖基化的抑制作用来开发具有有益体内特性的药物制剂，已取得了惊人的成功。这篇社论为该领域的专家撰写的一系列文章奠定了基础，这些专家为我们理解体内美拉德反应做出了关键贡献。
