Nutritional Modulation of Advanced Glycation End Products

Ma Eugenia Garay-Sevilla, Claudia Luevano-Contreras, Karen Marie Chapman-Novakofski

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Advanced glycation end products (AGEs) are the nonenzymatic products of reactions of glucose, ?-oxoaldehydes, and other saccharide derivatives with proteins or lipids. These can occur endogenously (within the body), or exogenously (outside the body). Those produced outside the body include those formed in food. Dietary AGEs have been produced in food to change the smell, texture, and properties of the food. AGEs may contribute to the normal aging process, as well as to the development and progression of chronic disease. Interventions to reduce exogenous and endogenous AGEs have had mixed results, and more research is needed.

Original languageEnglish (US)
Title of host publicationMolecular Basis of Nutrition and Aging
Subtitle of host publicationA Volume in the Molecular Nutrition Series
PublisherElsevier Inc.
Pages263-276
Number of pages14
ISBN (Electronic)9780128018279
ISBN (Print)9780128018163
DOIs
StatePublished - Apr 28 2016

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Keywords

  • Advanced glycation end products
  • Aging
  • Dietary
  • Nutrition

ASJC Scopus subject areas

  • Medicine(all)

Cite this

Garay-Sevilla, M. E., Luevano-Contreras, C., & Chapman-Novakofski, K. M. (2016). Nutritional Modulation of Advanced Glycation End Products. In Molecular Basis of Nutrition and Aging: A Volume in the Molecular Nutrition Series (pp. 263-276). Elsevier Inc.. https://doi.org/10.1016/B978-0-12-801816-3.00020-0