Role of Dietary Advanced Glycation End Products in Diabetes Mellitus:

Journal of Evidence-Based Integrative Medicine

ClaudiaLuevano-Contreras¹ 

关键词: advanced glycation end products;    dietary AGEs;    carboxymethyl-lysine;    diabetes mellitus;    Maillard reaction;    Amadori product;    hemoglobin A1c;   

DOI  :  10.1177/2156587212460054

学科分类：医学（综合）

来源: Sage Journals

【 摘 要 】

Dietary advanced glycation end products (AGEs) can be formed via the Maillard reaction and several alternative pathways. AGEs exert their deleterious effects by damaging protein structure and function, as well as through activation of cellular mechanisms. At the cellular level, the damaging effects of AGEs have been attributed to several AGE-binding proteins. Increased levels of AGEs have been implicated in several chronic diseases, including diabetes-related complications such as renal diseases, retinopathy, neuropathy, and cardiovascular diseases, as well as delayed wound healing. To investigate the role of AGEs thoroughly, a reliable assessment of dietary AGEs is needed. Varying methodology, diverse food preparation, and quantification of a variety of dietary AGEs makes this a complex goal. In addition, some antiglycation food products may balance or offset the negative impact of dietary AGEs.

【 授权许可】

CC BY-NC