Advanced glycation endproducts in food and their effects on health

Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
Malene W PoulsenLars O Dragsted

Abstract

Advanced glycation endproducts (AGEs) form by Maillard-reactions after initial binding of aldehydes with amines or amides in heated foods or in living organisms. The mechanisms of formation may include ionic as well as oxidative and radical pathways. The reactions may proceed within proteins to form high-molecular weight (HMW) AGEs or among small molecules to form low-molecular weight (LMW) AGEs. All free amino acids form AGEs, but lysine or arginine side chains dominate AGE formation within proteins. The analysis of AGEs in foods and body fluids is most often performed by ELISA or LC-MS; however, none of the methodologies cover all HMW and LMW AGEs. Most research is, therefore, carried out using 'representative' AGE compounds, most often N(ε)-carboxymethyl-lysine (CML). Only LMW AGEs, including peptide-bound forms, and carbonyls may be absorbed from the gut and contribute to the body burden of AGEs. Some AGEs interact with specific pro- or anti-inflammatory receptors. Most studies on the biological effects of AGEs have been carried out by administering heated foods. The pro-inflammatory and deteriorating biological effects of AGEs in these studies, therefore, need further confirmation. The current review points out several res...Continue Reading

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Citations

Mar 19, 2015·Biomolecules·Kerstin NowotnyTilman Grune
Mar 5, 2016·International Journal of Cardiology·Dorien DeluykerVirginie Bito
Jan 30, 2016·The British Journal of Nutrition·Malene W PoulsenLars O Dragsted
Aug 4, 2015·Journal of Clinical Biochemistry and Nutrition·Mona S Ottum, Anahita M Mistry
Dec 15, 2015·Journal of Agricultural and Food Chemistry·Mei LiJie Chen
Sep 24, 2015·The British Journal of Nutrition·Kathleen E DavisVictorine Imrhan
Mar 15, 2016·Nutrition & Metabolism·Nittaya MarungruangEden Tareke
Nov 26, 2015·Food Chemistry·Aurea Juliana Bombo TrevisanDeborah Helena Markowicz Bastos
Mar 26, 2016·Parasite : Journal De La Société Française De Parasitologie·Karim TraoréStéphane Picot
Sep 18, 2015·Nutrition Reviews·Nicole J Kellow, Melinda T Coughlan
Nov 26, 2015·Journal of Food Science and Technology·Chetan SharmaShiveta Raina
Apr 6, 2016·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Henrik Carlsson, Margareta Törnqvist
Oct 7, 2015·BMC Complementary and Alternative Medicine·Aramsri MeepromSirichai Adisakwattana
Dec 19, 2014·Food & Function·Marta NavarroFrancisco J Morales
Jun 3, 2015·Nature Reviews. Rheumatology·John A HardinLaura Santambrogio
Mar 31, 2015·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Yixing LiWeihong Ma
Jul 7, 2015·Archives of Biochemistry and Biophysics·Takumi IshidaShinji Takechi
Jun 20, 2015·International Journal of Endocrinology·Alin Stirban, Diethelm Tschöpe
Apr 29, 2014·Meat Science·Marije OostindjerBjørg Egelandsdal
Dec 10, 2013·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Alin Stirban, Diethelm Tschoepe
Dec 17, 2014·The British Journal of Nutrition·Marjan AlssemaAndreas F H Pfeiffer
May 12, 2016·Neuromolecular Medicine·Nopporn ThangthaengBarbara Shukitt-Hale

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