TY - JOUR
T1 - Role of Dietary Advanced Glycation End Products in Diabetes Mellitus
AU - Luevano-Contreras, Claudia
AU - Garay-Sevilla, Ma Eugenia
AU - Chapman-Novakofski, Karen
N1 - Funding Information:
The authors disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: The authors would like to acknowledge support from the College of Agricultural, Consumer, and Environmental Sciences, University of Illinois, and National Council for Science and Technology of Mexico (CONACYT).
PY - 2013/1
Y1 - 2013/1
N2 - 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.
AB - 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.
KW - Advanced glycation end products
KW - Amadori product
KW - Carboxymethyl-lysine
KW - Diabetes mellitus
KW - Dietary AGEs
KW - Hemoglobin A1c
KW - Maillard reaction
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U2 - 10.1177/2156587212460054
DO - 10.1177/2156587212460054
M3 - Article
AN - SCOPUS:84875667708
SN - 2156-5872
VL - 18
SP - 50
EP - 66
JO - Journal of Evidence-Based Complementary and Alternative Medicine
JF - Journal of Evidence-Based Complementary and Alternative Medicine
IS - 1
ER -