Glycation research in amino acids: a place to call home.
This is an introduction to a collection of review articles by leading investigators in the field of protein glycation research, see following articles in this issue. With this we launch a section of this journal now established for presentation of research results, reviews and commentaries on protein glycation and related topics. Glycation is the spontaneous, non-enzymatic reaction of protein with saccharides and saccharide derivatives. Although studied in the modern scientific era for over 100 years, its importance in the biology, medicine, food and nutrition, pharmacology and toxicology, and technological processing remains intriguingly undisclosed. In this section of amino acids, research on glycation is a qualifier for publication. Glycation research now has a place to call home.
Rabbani
Naila
N
Clinical Sciences Research Institute, Warwick Medical School, University of Warwick, University Hospital, Clifford Bridge Road, Coventry, CV2 2DX, UK. N.Rabbani@warwick.ac.uk
Thornalley
Paul J
PJ
D000596:Amino Acids / Q000737:chemistry*; D001671:Biochemistry / Q000266:history; D006031:Glycosylation; D049672:History, 19th Century; D049673:History, 20th Century; D049674:History, 21st Century; D015394:Molecular Structure; D011506:Proteins / Q000737:chemistry*
D000596:Amino Acids; D011506:Proteins