Dietary advanced glycation end products and their relevance for human health

Abstract

Due to their bioactivity and harmful potential, advanced glycation end products (AGEs) are discussed to affect human health. AGEs are compounds formed endogenously in the human body andexogenously, especially, in foods while thermal processing. In contrast to endogenous AGEs, dietary AGEs are formed in much higher extent. However, their risk potential is also depending on absorption, distribution, metabolism and elimination. For over 10 years an intense debate on the risk of dietary AGEs on human health is going on. On the one hand, studies provided evidence that dietary AGEs contribute to clinical outcomes. On the other hand, human studies failed to observe any association. Because it was not possible to draw a final conclusion, the call for new interdisciplinary approaches arose. In this review, we will give an overview on the current state of scientific knowledge in this field. In particular, we focus on (I) the occurrence of AGEs in foods and the daily uptake of AGEs, (II) contribution to endogenous levels and (III) the effect on health-/disease-related biomarkers in humans.

Eriodictyol and naringenin inhibit the formation of AGEs: An in vitro and molecular interaction study

“…In recent years, the inhibition of formation of AGEs by natural products has aroused considerable interests, which will be a research hotspot . Currently, some studies have reported that plant extracts and their active ingredients, such as phenolic acids, curcumin, vitamins, tannins, and terpenes, can be used as the inhibit of the formation of AGEs .…”

Advanced Glycation End Products: Formation, Role in Diabetic Complications, and Potential in Clinical Applications

“…In the diabetic retina, AGE and adducts are found on vascular cells, neurons, glia, and in elevated levels in Muller macroglia-these specialized retinal cells show increased dysfunction in hyperglycemic and hypoxic conditions that lead to more AGE formation. AGEs induce oxidative stress and consequent apoptosis of retinal pericytes; furthermore, AGEs induce the closure of intercellular junctions between endothelial cells [5][6][7][8]10].…”

“…Processing of foods at high temperatures using the Maillard reaction to enhance flavoring and color subsequently leads to the formation of reactive aldehydes that leads to formation of advanced glycation end products, which are also formed naturally in body tissues. Studies depicted that canned meats, nuts, and grain-based products contained the highest levels of AGE, and coffee, butter, vegetables, and fruits as well as food prepared by steaming or boiling contained the lowest amounts of AGE [6,7].…”

“…Intake of elevated levels of sodium, carbohydrates, and vitamins were found to not be associated with DR risk or progression. Relationship between dietary AGE and promotion of AGE formation in the body tissues will require new research since current research has only centered on skin autofluorescence before and after intake of AGE-rich foods [6,7]. The effects of dietary AGE were examined in several studies.…”

The use of wild medicinal raw materials in food production

“…Optimum nutrition is a key factor determining an ability to work, life expectancy and preservation of the nation's gene pool. Moreover, the determination of appropriate dietary strategies for the prevention of chronic degenerative diseases, cancer, diabetes and cardiovascular diseases is a complex urgent problem [1][2][3][4][5]. Currently, in all developed countries issues of healthy nutrition are a part of the policy.…”