Dietary advanced glycation endproducts (AGEs) and their health effects - PRO

Katarína Šebeková, Veronika Somoza

Research output: Contribution to journalReview articlepeer-review

149 Scopus citations

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.

Original languageEnglish
Pages (from-to)1079-1084
Number of pages6
JournalMolecular Nutrition and Food Research
Volume51
Issue number9
DOIs
StatePublished - Sep 2007
Externally publishedYes

Keywords

  • Advanced glycation endproducts
  • CML
  • Chronic renal insufficiency
  • Diabetes
  • Proteinuria

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