Document Detail


Evidence against dietary advanced glycation endproducts being a risk to human health.
MedLine Citation:
PMID:  17854004     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
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.
Authors:
Jennifer M Ames
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Publication Detail:
Type:  Comment; Journal Article; Review    
Journal Detail:
Title:  Molecular nutrition & food research     Volume:  51     ISSN:  1613-4125     ISO Abbreviation:  Mol Nutr Food Res     Publication Date:  2007 Sep 
Date Detail:
Created Date:  2007-09-25     Completed Date:  2007-12-28     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101231818     Medline TA:  Mol Nutr Food Res     Country:  Germany    
Other Details:
Languages:  eng     Pagination:  1085-90     Citation Subset:  IM    
Affiliation:
School of Biological Sciences, Queen's University Belfast, Northern Ireland, UK. j.m.ames@qub.ac.uk
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MeSH Terms
Descriptor/Qualifier:
Biological Availability
Diet*
Glycosylation End Products, Advanced / administration & dosage,  adverse effects*,  pharmacokinetics
Humans
Lysine / analogs & derivatives,  chemistry
Maillard Reaction
Risk Factors
Chemical
Reg. No./Substance:
0/Glycosylation End Products, Advanced; 56-87-1/Lysine
Comments/Corrections
Comment On:
Mol Nutr Food Res. 2007 Sep;51(9):1079-84   [PMID:  17854003 ]
Mol Nutr Food Res. 2007 Sep;51(9):1075-8   [PMID:  17854002 ]

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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