Advanced glycoxidation end products in commonly consumed foods

Goldberg, Teresia; Cai, Weiping; Peppa, Μelpomeni; Dardaine, V.; Baliga, Bantwal Suresh; Uribarri, Jaime; Vlassara, Helen

doi:10.1016/j.jada.2004.05.214

Cited by 653 publications

(625 citation statements)

References 31 publications

Supporting

Mentioning

568

Contrasting

Unclassified

Order By: Relevance

“…Among roosters, Johns et al (1987) found negative effects of cooking time on ileal digestibility of MBM heated at 150°C for 1, 1.5, 3, 4, and 5 hours. These results, which conflict with those for egg protein, suggest that the effect of cooking on protein digestibility may ultimately depend, like tenderness, on the type of protein as well as the cooking method (Borowski et al, 1986;Wang and Parsons, 1998;Goldberg et al, 2004).…”

Section: Increased Digestibilitymentioning

confidence: 86%

The energetic significance of cooking

Carmody¹,

Wrangham²

2009

Journal of Human Evolution

334

220

View full text Add to dashboard Cite

While cooking has long been argued to improve the diet, the nature of the improvement has not been well defined. As a result, the evolutionary significance of cooking has variously been proposed as being substantial or relatively trivial. In this paper, we evaluate the hypothesis that an important and consistent effect of cooking food is a rise in its net energy value. The pathways by which cooking influences net energy value differ for starch, protein and lipid, and we therefore consider plant and animal foods separately.Evidence of compromised physiological performance among individuals on raw diets supports the hypothesis that cooked diets tend to provide energy. Mechanisms contributing to energy being gained from cooking include increased digestibility of starch and protein, reduced costs of digestion for cooked versus raw meat, and reduced energetic costs of detoxification and defense against pathogens. If cooking indeed consistently improves the energetic value of foods through such mechanisms, its evolutionary impact depends partly on the relative energetic benefits of non-thermal processing methods used prior to cooking.We suggest that if non-thermal processing methods, such as pounding, were used by Lower Paleolithic Homo, they likely provided an important increase in energy gain over unprocessed raw diets. However, cooking has critical effects not easily achievable by nonthermal processing, including the relatively complete gelatinization of starch, efficient denaturing of proteins, and killing of foodborne pathogens. This means that however sophisticated the non-thermal processing methods were, cooking would have conferred incremental energetic benefits. While much remains to be discovered, we conclude that the adoption of cooking would have led to an important rise in energy availability. For this reason, we predict that cooking had substantial evolutionary significance.

show abstract

Section: Increased Digestibilitymentioning

confidence: 86%

The energetic significance of cooking

Carmody¹,

Wrangham²

2009

Journal of Human Evolution

334

220

View full text Add to dashboard Cite

show abstract

“…In addition, increased cooking temperatures, like broiling and frying, and increased cooking times lead to increased amounts of AGEs. [4] Inside the tissue, AGEs can alter cell structure and function, contribute to diabetes related micro-and macrovascular complications [5], and may modify the extracellular matrix. [6] They may also lead to the release of free radicals [6], block the activity of nitric oxide inside the endothelium [7] and increase the amount of reactive oxygen species.…”

Section: Introductionmentioning

confidence: 99%

Assessment of advanced glycated end product accumulation in skin using auto fluorescence multispectral imaging

Larsson

Favilla²,

Strömberg

2017

Computers in Biology and Medicine

View full text Add to dashboard Cite

We proposed a non-invasive, contact-less novel technique for quantifying fluorescent AGE deposits in skin tissue using a multi-spectral imaging camera setup (MSI) during ultraviolet (UV) exposure. Imaging involved applying a region-of-interest mask, avoiding specular reflections and a simple calibration. Results of a study conducted on 16 subjects with skin types ranging from fair to deeply pigmented skin, showed that AGE measured with MSI in forearm skin was significantly correlated with the AGE reference method (AGE Reader on forearm skin, R = 0.68, p = 0.005). AGE measured in facial skin was borderline significantly related to AGE Reader on forearm skin (R = 0.47, p = 0.078). These results support the use of the technique in devices for non-touch measurement of AGE content in either facial or forearm skin tissue over time.

show abstract

“…Advanced glycation end products (AGEs) are a heterogeneous group of compounds formed by Maillard chemical reaction, which refers to a non-enzymatic glycation of free amino groups of proteins, lipids or nucleic acids by reducing sugars and reactive aldehydes [1]. In biological system the process of AGE formation begins under hyperglycemic and/or oxidative stress conditions, followed by the conversion of reversible formed Schiff-base adducted to covalently bound Amadori rearrangement products.…”

Section: Introductionmentioning

confidence: 99%

“…Recently, different studies on mice and human have demonstrated that dAGEs can be absorbed at intestinal level, and be potentially toxic [1,3,4].…”

Section: Introductionmentioning

confidence: 99%

Advanced Glycation End Products (Ages) in Food: Focusing on Mediterranean Pasta

Abate¹,

Delbarba²,

Marziano³

et al. 2015

J Nutr Food Sci

View full text Add to dashboard Cite

Advanced glycation end products, also known as glycotoxins, are a diverse group of highly oxidant compounds with pathogenic significance in aged-chronic disease, including diabetes, cardiovascular disease and neurodegenerative disease. They are produced physiologically in the body when reducing sugar binds to a free amino acid group of macromolecules. Thus conditions such as hyperglycemia and/or oxidative stress can favor AGE product formation, contributing to ageing processes and the exacerbation of pathological states. Beside endogenous AGEs, dietary AGE intake contributes significantly to the body AGE pool. It assumes that if dietary AGE intake gets lower, any chronic disease, such as diabetes and cardiovascular disease can be ameliorated, and even cured. For this reason, recently great attention has been made on the identification and quantification of AGE products in the consumed foods. Here we reviewed some knowledge, found in literature, concerning the formation of AGEs in food, their gastrointestinal absorption, and their toxic effects. In addition original data on AGE content in the Mediterranean pasta was discussed in relation to their production processes and cooking time.

show abstract

Advanced glycoxidation end products in commonly consumed foods

Cited by 653 publications

References 31 publications

The energetic significance of cooking

The energetic significance of cooking

Assessment of advanced glycated end product accumulation in skin using auto fluorescence multispectral imaging

Advanced Glycation End Products (Ages) in Food: Focusing on Mediterranean Pasta

Contact Info

Product

Resources

About