Role of Dietary Advanced Glycation End Products in Diabetes Mellitus

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

Research output: Contribution to journalArticlepeer-review


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.

Original languageEnglish (US)
Pages (from-to)50-66
Number of pages17
JournalJournal of Evidence-Based Complementary and Alternative Medicine
Issue number1
StatePublished - Jan 2013


  • Advanced glycation end products
  • Amadori product
  • Carboxymethyl-lysine
  • Diabetes mellitus
  • Dietary AGEs
  • Hemoglobin A1c
  • Maillard reaction

ASJC Scopus subject areas

  • Complementary and alternative medicine


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