2007
DOI: 10.1007/s00391-007-0484-9
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Advanced glycation end products, diabetes and ageing

Abstract: Advanced glycation end products (AGEs) are formed in vivo by a non-enzymatic reaction of proteins with carbohydrates and accumulate in many tissues during ageing. They are discussed as being responsible for many age- and diabetes-related diseases. On the other hand, AGEs are formed by the heating of food and are taken up by the nutrition. The contribution of endogenously formed versus exogenous intake of AGEs to age-related diseases is still under discussion.

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Cited by 135 publications
(115 citation statements)
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“…These induced phenotypes may be the result of excessive formation of Reactive Oxygen Species (ROS) and D-gal-induced accumulation of AGEs (Song et al, 1999). ROS damage and AGE accumulation are well known causes of aging and diabetes (Osawa and Kato, 2005;Nass et al, 2007). In addition, many autoantibodies associated with diabetes and aging have been detected (Morohoshi et al, 2012;Ziegler and Bonifacio, 2012;Culina et al, 2013).…”
Section: Ajimentioning
confidence: 99%
“…These induced phenotypes may be the result of excessive formation of Reactive Oxygen Species (ROS) and D-gal-induced accumulation of AGEs (Song et al, 1999). ROS damage and AGE accumulation are well known causes of aging and diabetes (Osawa and Kato, 2005;Nass et al, 2007). In addition, many autoantibodies associated with diabetes and aging have been detected (Morohoshi et al, 2012;Ziegler and Bonifacio, 2012;Culina et al, 2013).…”
Section: Ajimentioning
confidence: 99%
“…In in vitro systems, melanoidins mixtures have negligible mutagenic effects (Somoza, 2005), while 5-hydroxymethylfurfural (HMF) is considered a potentially carcinogenic to humans and some epidemiological studies have found an association between acrylamide intake and the occurence of tumors the occurrence of tumors (Capuano & Fogliano, 2011). The formation of advanced glycation end products (AGEs) is observed during normal ageing and occurs inside as well as outside of cells (Nass et al, 2007). These compounds, when cross linking with proteins profoundly affect protein functionality and irreversibly modify chemical properties and functions of diverse biological structures (Barbosa et al, 2008), which seems to be implicated in inflammatory processes and diabetic complications, such as nephropathy and vascular disease (Jakus & Rietbrock, 2004;Linden et al, 2008;Mostafa et al, 2007).…”
Section: Biological Activity Of the Maillard Reaction Products (Mrps)mentioning
confidence: 99%
“…AGEs are a heterogeneous group of compounds that arise non-enzymatically by the reaction of reducing sugar and other α-carbonylic compounds with amino groups on proteins, lipids and nucleic acids. Actually, glycation in living organisms have other pathways that are linked to glucose metabolism and lipid peroxidation, whose products are termed Advanced Lipoxidation End Products (ALEs) (Goldberg et al, 2004;Nass et al, 2007). MRPs/AGEs generated in food and biological systems are shown in Figures 2 and 3.…”
mentioning
confidence: 99%
“…As a result, high‐molecular‐weight protein and fluorescent entities are produced. These products are referred to as advanced glycation end products (AGEs) 3. Studies pointed out that AGEs were closely correlated with the occurrence, progression, and development of diabetic vascular complications 4…”
Section: Introductionmentioning
confidence: 99%