Formation of advanced glycation endproducts in foods during cooking process and underlying mechanisms: a comprehensive review of experimental studies

Abstract

Advanced glycation endproducts (AGE) are a group of complex and heterogeneous molecules, sharing some common characteristics such as covalent cross-link formation among proteins, the effect of transforming the colour of food products into yellow-brown colours and fluorescence formation. AGE are linked to many diseases including diabetes, renal diseases, CVD, liver diseases, neuro-degenerative and eye disorders, female reproductive dysfunction, and even cancer. AGE are formed endogenously but are also provided from exogenous sources including diet and tobacco. Western diet, rich in processed and/or heat-treated foods, fat and sugar, increases the exposure to AGE. The foods that contain high levels of fat and protein are generally rich in terms of AGE, and are also prone to AGE formation during cooking compared with carbohydrate-rich foods such as vegetables, fruits, legumes and whole grains. The present article aimed to review the literature about the effects of different cooking methods and conditions on the AGE content of food and AGE formation mechanisms using a comprehensive approach.

Dietary phenotype and advanced glycation end-products predict WTC-obstructive airways disease: a longitudinal observational study

“…Our findings parallel prior studies that have displayed the harmful role of processed meats in the increased risk of developing COPD due to its high level of proinflammatory AGE levels [89][90][91][92]. AGE formation via glycoxidation is promoted by the high temperatures and low moisture environments utilized in cooking meat, processed meat products, and fried foods [78,[93][94][95].…”

Receptor for Advanced Glycation End Products (RAGE) and Mechanisms and Therapeutic Opportunities in Diabetes and Cardiovascular Disease: Insights From Human Subjects and Animal Models

“…AGEs are not solely biomarkers of a hyperglycemic and pro-inflammatory/prooxidative state; rather, they also play mediating roles in the pathogenesis of diabetic complications, in large part through their interactions with RAGE. Various AGEs are also generated in highly heated and processed foods (2). Hence, AGE interaction with RAGE ensues both from endogenously-formed AGE adducts, as well as from dietary AGE sources.…”

An in Silico Approach Reveals the Potential Function of Cyanidin-3-o-glucoside of Red Rice in Inhibiting the Advanced Glycation End Products (AGES)-Receptor (RAGE) Signaling Pathway

“…Advanced glycation end products (AGEs) are the biomarkers of hyperglycemia and pro-inflammatory, which result from the non-enzymatic glycation of protein and sugar ( 1 ). The endogenous formation of AGEs involves arginine, lysine, and sulfur-containing amino acids, which are prone to glycoxidation; lipids; as well as glucose, ribose, mannose, and reactive triose intermediates that are sensitive to oxidation and degradation ( 2 , 3 ).…”