Document Detail

Toxicity of the AGEs generated from the Maillard reaction: on the relationship of food-AGEs and biological-AGEs.
MedLine Citation:
PMID:  17131455     Owner:  NLM     Status:  MEDLINE    
Advanced glycation end products (AGEs) are generated in the late stages of Maillard reaction in foods and biological systems. These products are mostly formed by the reactions of reducing sugar or degradation products of carbohydrates, lipids, and ascorbic acid. AGEs exist in high concentration in foods, but in relatively low concentrations in most of the biological systems. Recently, some AGEs have been reported to be toxic, and were proposed to be causative factors for various kinds of diseases, especially diabetes and kidney disorder, through the association with receptor of AGE (RAGE). It has also been reported that food-derived AGEs (food-AGEs) may not be a causative factor for pro-oxidation. However, the relationship of food-AGEs and biological-derived AGEs (biological-AGEs) is not clear. In this review, the following issues are discussed: the formation of AGEs in foods and biological systems; identification of the main AGEs in foods and biological systems; absorption of food-AGEs; the effects of AGEs in vivo; relationship between food-AGEs and biological-AGEs; possible defense mechanism against AGEs in vivo and finally, the problems to be solved concerning the toxicity of AGEs.
Nguyen Van Chuyen
Related Documents :
17131455 - Toxicity of the ages generated from the maillard reaction: on the relationship of food-...
3319565 - Possible neurologic effects of aspartame, a widely used food additive.
12515475 - Convenient synthesis of 5,6,11,12,17,18- hexahydrocyclononal[1,2-b:4,5-b':7,8-b'']triin...
11500575 - Rambling and trembling in quiet standing.
16712215 - Observation of a near-threshold enhancement in the omega(phi) mass spectrum from the do...
25128445 - Endogenous allergens in the regulatory assessment of genetically engineered crops.
Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Molecular nutrition & food research     Volume:  50     ISSN:  1613-4125     ISO Abbreviation:  Mol Nutr Food Res     Publication Date:  2006 Dec 
Date Detail:
Created Date:  2006-12-25     Completed Date:  2007-03-12     Revised Date:  2007-03-22    
Medline Journal Info:
Nlm Unique ID:  101231818     Medline TA:  Mol Nutr Food Res     Country:  Germany    
Other Details:
Languages:  eng     Pagination:  1140-9     Citation Subset:  IM    
Department of Food and Nutrition, Japan Women's University, Bunkyo-ku, Tokyo, Japan.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Diabetes Complications / etiology
Dietary Carbohydrates / analysis
Dietary Fats / analysis
Dietary Proteins / analysis
Glycosylation End Products, Advanced / biosynthesis,  chemistry*,  pharmacokinetics,  toxicity*
Maillard Reaction*
Meat / analysis
Reg. No./Substance:
0/Dietary Carbohydrates; 0/Dietary Fats; 0/Dietary Proteins; 0/Glycosylation End Products, Advanced

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

Previous Document:  DNA-based phosphane ligands.
Next Document:  Heterocyclic amines: chemistry and health.