The nonenzymatic glycation and crosslinking of proteins is a part of the agingprocess with the glycation endproducts and crosslinking of long-lived proteinsincreasing with age. This process is increased at elevated concentrations ofreducing sugars in the blood and in the intracellular environment such asoccurs with diabetes. The structural and functional integrity of the affectedmolecules become disturbed by these modifications and can result in severeconsequences. The compounds of the present invention can be used to inhibitthis process of nonenzymatic glycation and therefore to inhibit some of theill effects caused by diabetes or by aging. The compounds are also useful forpreventing premature aging, spoilage of proteins in food and can preventdiscoloration of teeth.
