The DOI matches its Crossref record; 144 of the 144 references it cites were found in a registry or an index.
Advanced glycation End-products (AGEs): an emerging concern for processed food industries
Open accessAbstract
The global food industry is expected to increase more than US $ 7 trillion by 2014. This rise in processed food sector shows that more and more people are diverging towards modern processed foods. As modern diets are largely heat processed, they are more prone to contain high levels of advanced glycation end products (AGEs). AGEs are a group of complex and heterogeneous compounds which are known as brown and fluorescent cross-linking substances such as pentosidine, non-fluorescent cross-linking products such as methylglyoxal-lysine dimers (MOLD), or non-fluorescent, non-cross linking adducts such as carboxymethyllysine (CML) and pyrraline (a pyrrole aldehyde). The chemistry of the AGEs formation, absorption and bioavailability and their patho-biochemistry particularly in relation to different complications like diabetes and ageing discussed. The concept of AGEs receptor - RAGE is mentioned. AGEs contribute to a variety of microvascular and macrovascular complications through the formation of cross-links between molecules in the basement membrane of the extracellular matrix and by engaging the receptor for advanced glycation end products (RAGE). Different methods of detection and quantification along with types of agents used for the treatment of AGEs are reviewed. Generally, ELISA or LC-MS methods are used for analysis of foods and body fluids, however lack of universally established method highlighted. The inhibitory effect of bioactive components on AGEs by trapping variety of chemical moieties discussed. The emerging evidence about the adverse effects of AGEs makes it necessary to investigate the different therapies to inhibit AGEs.
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Cites
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“AGEs can alter properties of the large matrix proteins collagen, vitronectin, and laminin, through AGE-AGE intermolecular covalent bonds, or crosslinking (Howard et al. 1996; Schmidt et al. 1995).”
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Li, Y., Peng, Y., Shen, Y., Zhang, Y., Liu, L., & Yang, X. (2023) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2022.2076064 · Cited by 156
Association of Ultraprocessed Food Consumption With Risk of Dementia: A Prospective Cohort Study
Li, H., Li, S., Yang, H., Zhang, Y., Zhang, S., Ma, Y., Hou, Y., Zhang, X., Niu, K., Borné, Y., et al. (2022) · Neurology · doi:10.1212/wnl.0000000000200871 · Cited by 107
Environmental pollution and the risk of developing metabolic disorders: obesity and diabetes
Khalil, W. J., Akeblersane, M., Khan, A. S., Moin, A. S. M., & Butler, A. E. (2023) · International Journal of Molecular Sciences · doi:10.3390/ijms24108870 · Cited by 95
Wang, M., Du, X., Huang, W., & Xu, Y. (2022) · American Journal of Hypertension · doi:10.1093/ajh/hpac069 · Cited by 80
Metadata
- Authors
- Sharma, C., Kaur, A., Thind, S. S., Singh, B., & Raina, S.
- Venue
- Journal of Food Science and Technology
- Published
- 2015-08-01
- Volume
- 52
- Issue
- 12
- Pages
- 7561-7576
- ISSN
- 0022-1155 (ISSN-L)
- 0975-8402
- OpenAlex
- W1087960405
- Cited by
- 253
- References
- 144
- FWCI
- 5.47
- Type
- journal article
- Language
- en
- Open access
- bronze
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