Investigation of glycation products by THz time-domain spectroscopy O. P. Cherkasova, M. M. Nazarov, Yu. V. Kistenev [et al.]
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ArticleSubject(s): терагерцовая спектроскопия | продукты гликированияGenre/Form: статьи в сборниках Online resources: Click here to access online
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2018 43rd International Conference on Infrared Millimeter and Terahertz Waves (IRMMW-THz), Nagoya Congress Center, Nagoya, Japan, September 9-14, 2018 : conference guide P. [1-2]Abstract: Glycation is the non-enzymatic reaction between
reducing sugars, such as glucose, and proteins, lipids or nucleic
acids. This process involvement in various pathologies of the
human body, including diabetes and aging, and is an intensive
field of research. Terahertz time-domain spectroscopy (THz-
TDS) has been used for assay of glycation products. The
transmission and the attenuated total internal reflection
geometries have been used for measuring of a number glycation
products in aqueous solutions at 0.2-2.5 THz.
Библиогр.: 6 назв.
Glycation is the non-enzymatic reaction between
reducing sugars, such as glucose, and proteins, lipids or nucleic
acids. This process involvement in various pathologies of the
human body, including diabetes and aging, and is an intensive
field of research. Terahertz time-domain spectroscopy (THz-
TDS) has been used for assay of glycation products. The
transmission and the attenuated total internal reflection
geometries have been used for measuring of a number glycation
products in aqueous solutions at 0.2-2.5 THz.
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