TY - JOUR
T1 - Advanced Glycation End Products, Inflammation, and Chronic Metabolic Diseases
T2 - Links in a Chain?
AU - Davis, Kathleen E.
AU - Prasad, Chandan
AU - Vijayagopal, Parakat
AU - Juma, Shanil
AU - Imrhan, Victorine
N1 - Publisher Copyright:
© 2016, Copyright © Taylor and Francis Group, LLC.
PY - 2016/4/25
Y1 - 2016/4/25
N2 - Advanced glycation end products (AGEs) are a diverse group of compounds produced when reducing sugars react with proteins or other compounds to form glycosylated molecules. AGEs may form endogenously, and glycation of molecules may negatively affect their function. AGEs may also be consumed in food form with dietary AGEs reported to be particularly high in foods treated with high heat: baked, broiled, grilled, and fried foods. Whether dietary AGEs are absorbed in significant quantities and whether they are harmful if absorbed is a question under current debate. The American Diabetes Association makes no recommendation regarding avoidance of these foods, but many researchers are concerned that they may be pro-inflammatory and way worsen cardiac function, kidney function, diabetes and its complications and may even contribute to obesity.
AB - Advanced glycation end products (AGEs) are a diverse group of compounds produced when reducing sugars react with proteins or other compounds to form glycosylated molecules. AGEs may form endogenously, and glycation of molecules may negatively affect their function. AGEs may also be consumed in food form with dietary AGEs reported to be particularly high in foods treated with high heat: baked, broiled, grilled, and fried foods. Whether dietary AGEs are absorbed in significant quantities and whether they are harmful if absorbed is a question under current debate. The American Diabetes Association makes no recommendation regarding avoidance of these foods, but many researchers are concerned that they may be pro-inflammatory and way worsen cardiac function, kidney function, diabetes and its complications and may even contribute to obesity.
KW - Advanced glycation end products; maillard reactant products; glycotoxins; inflammation; obesity; diabetes; cardiovascular disease; kidney disease
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U2 - 10.1080/10408398.2012.744738
DO - 10.1080/10408398.2012.744738
M3 - Article
C2 - 25259686
AN - SCOPUS:84964296725
SN - 1040-8398
VL - 56
SP - 989
EP - 998
JO - Critical Reviews in Food Science and Nutrition
JF - Critical Reviews in Food Science and Nutrition
IS - 6
ER -