Advancing the understanding of neurotoxicity and mitigation strategies for α-dicarbonyl precursors of advanced glycation end products.

Summary

My PhD research focuses on the harmful effects of compounds called α-dicarbonyls, such as methylglyoxal, which are involved in forming advanced glycation end products (AGEs). These substances have been linked to various diseases, including diabetes and neurodegenerative disorders. α-Dicarbonyls and AGEs can come from both dietary sources and be produced naturally in the body.

My work investigates how these compounds contribute to neurotoxicity, particularly their ability to modify proteins and DNA, potentially leading to cell damage and disease. I also explored ways to mitigate these effects using natural compounds like flavonoids. This research could help improve strategies for reducing the harmful impact of dicarbonyls in both food and the human body.