Pain increased the number of free radicals in the body.
Previously, we studied changes mainly in oxygen and nitroxide
free radicals and described these changes relative to the lipids
and saccharides. In this article we focus on changes relative to
proteins. Assessment of AGE products (advanced glycation
end-products) was carried out by measuring fluorescence.
Patients were divided into two groups: 15 patients with acute
pain and 17 patients with chronic pain. Acute pain was
associated with a variety of surgical procedures and patients
were examined before and after surgical procedures. The group
of patients with chronic pain suffered from various types of
chronic pain, but mainly back pain. In patients with acute pain,
total protein (TP) decreased after surgery, as did the level of AGE
and the AGE/TP ratio. Nonetheless, post-operative pain
increased. In patients with chronic pain, neither total protein,
AGE, or AGE/TP changed, despite significant pain relief being
reported after treatment. Changes in proteins, as biochemical
markers, before and after pain treatment did not show any
significant changes. In patients with acute pain, the recorded
changes only lasted for 3-5 days after the operation. While in
chronic pain, there were no significant changes at all. The
assumption that changes in proteins, as biomarkers, would have
the same importance as changes in lipids and saccharides was
not proven.