Background: The advanced glycation end products (AGEs) interfere with the normal functioning of the protein, alter the enzyme activity leads to the development of diabetic complications. Food is an exogenous source of AGEs. The long term processes like storing and cooking lead to an elevated level of AGEs content in them. The elevated AGEs are responsible for the generation of oxidative stress and inflammation in a cellular environment. The present study aims to determine the glycation potency of commonly consumed foods samples and evaluate the effect of various food preparation methods on glycation content and its impact on healthy erythrocytes.Methods: In this investigation from December 2017 to April 2018, Aqueous extracts of 29 food samples were tested for their glycation potency using glycation markers (fructosamine, free thiol groups, â-amyloid content, AOPP). Erythrocytes were treated with food extracts and their antioxidant indices (FRAP, catalase) were determined. Result: The result shows that protein-rich food had maximum levels of glycation as compared to carbohydrate and fat-rich food. The study indicated that cooking methods like (frying, roasting, baking and boiling) have a different effect on the glycation indices of the food. The food samples cooked by frying method had increased glycation content (p less than 0.001) and deleterious cellular effect.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.