Thekkuttuparambil Ananthanarayanan Ajith*
Department of Biochemistry, Amala Institute of Medical Sciences, Kerala, India
*Corresponding Author: Thekkuttuparambil Ananthanarayanan Ajith, Professor of Biochemistry, Department of Biochemistry, Amala Institute of Medical Sciences, Kerala, India.
Received: May 28, 2018; Published: June 18, 2018
Citation: Thekkuttuparambil Ananthanarayanan Ajith. “Do Advanced Glycation End Products Predict the Outcome of Coronary Heart Disease? Current Insight and Future Perspectives”. Acta Scientific Medical Sciences 2.4 (2018).
Despite the advancement in the therapy and diagnosis of ischemic heart disease, its rate is alarmingly increasing during the last decade both in developing and developed countries. According to the recent survey, World Health Organization has estimated ~17.7 million mortality (31% of total global death) due to cardiovascular diseases (CVDs) in 2015. Among this, ~7.4 million deaths were due to coronary heart disease (CHD) . There are multiple etiological factors that favor the pathophysiology of atherosclerosis and its outcome CHD. Among them, diabetes mellitus (DM) have long been proposed as the major contributing factor for the incidence of CHD. Patients with DM, the risk for CVD was found to be elevated many folds. Advanced glycation end products (AGEs) have been demonstrated as factors which involved in the formation and progression of atherosclerosis. They are heterogeneous group of compounds formed during the glycation and oxidation reactions on amino group of proteins. They formed endogenously and exogenously by a reaction referred as “Maillard reaction” in which a labile Schiff base is formed first between carbonyl group of sugar and amino group of arginine or lysine residue of proteins. The Schiff base further rearranges to form a stable Amadori-product.
Copyright: © 2018 Thekkuttuparambil Ananthanarayanan Ajith. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.