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Diet‐Derived Advanced Glycation End Products Are Major Contributors to the Body's AGE Pool and Induce Inflammation in Healthy Subjects
Author(s) -
URIBARRI JAIME,
CAI WEIJING,
SANDU OANA,
PEPPA MELPOMENI,
GOLDBERG TERESIA,
VLASSARA HELEN
Publication year - 2005
Publication title -
annals of the new york academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.712
H-Index - 248
eISSN - 1749-6632
pISSN - 0077-8923
DOI - 10.1196/annals.1333.052
Subject(s) - glycation , inflammation , diabetes mellitus , pathological , advanced glycation end product , medicine , physiology , endogeny , endocrinology , immunology
A bstract : Advanced glycation end products (AGEs) are a heterogeneous group of compounds that form continuously in the body. Their rate of endogenous formation is markedly increased in diabetes mellitus, a condition in which AGEs play a major pathological role. It is also known, however, that AGEs form during the cooking of foods, primarily as the result of the application of heat. This review focuses on the generation of AGEs during the cooking of food, the gastrointestinal absorption of these compounds, and their biological effects in vitro and in vivo . We also present preliminary evidence of a direct association between dietary AGE intake and markers of systemic inflammation such as C‐reactive protein in a large group of healthy subjects. Together with previous evidence from diabetics and renal failure patients, these data suggest that dietary AGEs may play an important role in the causation of chronic diseases associated with underlying inflammation.