Dietary advanced glycation endproducts (AGEs) and their health effects – PRO
- 13 September 2007
- journal article
- review article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 51 (9) , 1079-1084
Abstract
Thermal processing of food results in the formation of various novel compounds, among others advanced glycation endproducts (AGEs). AGEs result from nonenzymatic glycation reactions between reducing sugars and free amino groups of proteins, peptides, or amino acids. Due to their potential noxious effects, alimentary AGEs are also called glycotoxins. This review provides a summary of the available evidence on the health effects of exaggerated intake of thermally treated food. Data from experimental studies in rodents and from clinical studies in healthy volunteers and in patients suffering from selected diseases in which AGEs are of pathogenetic importance (diabetes, chronic renal failure) are summarized. It is concluded that, an exaggerated intake of thermally processed foods may exert in vivo diabetogenic and nephrotoxic effects, induce low‐grade inflammation, enhance oxidative stress, and promote atherosclerosis.Introduction: http://dx.doi.org/10.1002/mnfr.200700067Contra arguments: http://dx.doi.org/10.1002/mnfr.200600304Keywords
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