Literature DB >> 17854004

Evidence against dietary advanced glycation endproducts being a risk to human health.

Jennifer M Ames1.   

Abstract

In vivo, advanced glycation endproducts (AGEs) are linked to various diseases, particularly those associated with diabetes. AGEs are also formed when many foods are thermally processed. The extent to which dietary AGEs are absorbed by the gastrointestinal (GI) tract and their possible role in the onset and promotion of disease are currently of considerable interest. This paper reviews information that supports the argument that dietary AGEs are not a risk to human health.

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Year:  2007        PMID： 17854004     DOI： 10.1002/mnfr.200600304

Source DB:  PubMed          Journal:  Mol Nutr Food Res        ISSN： 1613-4125            Impact factor:   5.914


  19 in total

Review 1.  Does accumulation of advanced glycation end products contribute to the aging phenotype?

Authors:  Richard D Semba; Emily J Nicklett; Luigi Ferrucci
Journal:  J Gerontol A Biol Sci Med Sci       Date:  2010-05-17       Impact factor: 6.053

2.  Ovalbumin modified with pyrraline, a Maillard reaction product, shows enhanced T-cell immunogenicity.

Authors:  Monika Heilmann; Anne Wellner; Gabriele Gadermaier; Anne Ilchmann; Peter Briza; Maren Krause; Ryoji Nagai; Sven Burgdorf; Stephan Scheurer; Stefan Vieths; Thomas Henle; Masako Toda
Journal:  J Biol Chem       Date:  2014-02-06       Impact factor: 5.157

3.  Perspective: The Paradox in Dietary Advanced Glycation End Products Research-The Source of the Serum and Urinary Advanced Glycation End Products Is the Intestines, Not the Food.

Authors:  Luanne R DeChristopher
Journal:  Adv Nutr       Date:  2017-09-15       Impact factor: 8.701

4.  Contribution of dietary advanced glycation end products (AGE) to circulating AGE: role of dietary fat.

Authors:  Kathleen E Davis; Chandan Prasad; Parakat Vijayagopal; Shanil Juma; Beverley Adams-Huet; Victorine Imrhan
Journal:  Br J Nutr       Date:  2015-09-22       Impact factor: 3.718

5.  Dietary intake associated with serum versus urinary carboxymethyl-lysine, a major advanced glycation end product, in adults: the Energetics Study.

Authors:  R D Semba; A Ang; S Talegawkar; C Crasto; M Dalal; P Jardack; M G Traber; L Ferrucci; L Arab
Journal:  Eur J Clin Nutr       Date:  2011-07-27       Impact factor: 4.016

6.  Fat mass is inversely associated with serum carboxymethyl-lysine, an advanced glycation end product, in adults.

Authors:  Richard D Semba; Lenore Arab; Kai Sun; Emily J Nicklett; Luigi Ferrucci
Journal:  J Nutr       Date:  2011-07-20       Impact factor: 4.798

Review 7.  Possible links between intestinal permeability and food processing: A potential therapeutic niche for glutamine.

Authors:  Jean Robert Rapin; Nicolas Wiernsperger
Journal:  Clinics (Sao Paulo)       Date:  2010-06       Impact factor: 2.365

8.  Repeated Oral Exposure to N ε-Carboxymethyllysine, a Maillard Reaction Product, Alleviates Gut Microbiota Dysbiosis in Colitic Mice.

Authors:  Nesreen ALJahdali; Pascale Gadonna-Widehem; Carine Delayre-Orthez; David Marier; Benjamin Garnier; Franck Carbonero; Pauline M Anton
Journal:  Dig Dis Sci       Date:  2017-09-30       Impact factor: 3.199

9.  Advanced glycation end products in infant formulas do not contribute to insulin resistance associated with their consumption.

Authors:  Kristína Simon Klenovics; Peter Boor; Veronika Somoza; Peter Celec; Vincenzo Fogliano; Katarína Sebeková
Journal:  PLoS One       Date:  2013-01-02       Impact factor: 3.240

10.  Biodistribution and elimination study of fluorine-18 labeled Nε-carboxymethyl-lysine following intragastric and intravenous administration.

Authors:  Hongzeng Xu; Zhongqun Wang; Yan Wang; Shengda Hu; Naifeng Liu
Journal:  PLoS One       Date:  2013-03-07       Impact factor: 3.240
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