Acıbadem Üniversitesi Sağlık Bilimleri Dergisi 2018 , Vol 9, Issue 4
Dietary Advanced Glycation Endproducts and Their Effects On Health
Birsen Yılmaz1,Efsun Karabudak1
1Gazi Üniversitesi Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü, Ankara, Türkiye DOI : 10.31067/0.2018.55 Advanced glycation end products (AGEs) produced endogenously from non-enzymatic glycation of proteins, lipids and nucleic acids are heterogeneous compounds. In physiological conditions, AGEs may occur in all tissues and body fluids. AGEs are a part of normal metabolism; also, they can be taken to organisms exogenously. AGEs affect the body through two mechanisms. The first mechanism is cross linking of body protein. The second is described as interaction of AGEs with their receptors. Researchers report that there is positive association between the serum concentration of AGEs and type1 and type2 diabetes. This relationship is related to the severity and progression of diabetes complications such as micro vascular and macro vascular complications with an increase in inflammation and endothelial dysfunction markers. Apart from diabetes, effects of AGEs are mentioned in many diseases such as oxidative stress, inflammation, obesity, hypertension, polycystic ovary syndrome and aging process. Although different results were obtained in the studies conducted on healthy individuals; nonetheless, it was found that a low-AGE diet has less of an effect on biochemical markers in healthy individuals compared to diabetic patients. The aim of this review is to discuss roles of dietary AGEs in formation and development of disease and possible effects of AGEs on health. Keywords : Advanced glycation end products, Maillard reaction, Type 2 diabetes, health, nutrition