Evaluation of the Antiglycation Effect of Branched Chain Amino Acids and Phytochemical Compounds on RAW 264.7 Cell Line and their Synergistic Effect on Colorectal Cancer Cell Line Panel

Abstract

Glycation is a reaction between reducing sugar and the amino group of lipid, protein and nucleic acids. Which can occur in vitro and in vivo. 1 Furthermore, the outcome of the glycation is the production of Advanced Glycation End-products (AGEs) such as carboxymethyllysine, pentosidine, fluorescent and bridged structures. These AGEs are accumulated in the tissues leading to the change in the conformation of protein and its function leading eventually to the emergence of different diseases such as inflammation, atherosclerosis, arthritis, renal failure, diabetes and cancer. 2