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Cited by 343Advanced Glycation End Products researchPotato Plant ResearchFood Nutrient Composition and Product Development

The DOI matches its Crossref record; 40 of the 41 references it cites were found in a registry or an index.

Analysis of advanced glycation endproducts in selected food items by ultra-performance liquid chromatography tandem mass spectrometry: Presentation of a dietary AGE database

Scheijen, Jean L.J.M., Clevers, Egbert, Engelen, Lian, Dagnelie, Pieter C., Brouns, Fred, Stehouwer, Coen D.A., Schalkwijk, Casper G.·2016·Food Chemistry
DOI 10.1016/j.foodchem.2015.06.049
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Abstract

The aim of this study was to validate an ultra-performance liquid chromatography tandem mass-spectrometry (UPLC-MS/MS) method for the determination of advanced glycation endproducts (AGEs) in food items and to analyze AGEs in a selection of food items commonly consumed in a Western diet. N(ε)-(carboxymethyl)lysine (CML), N(ε)-(1-carboxyethyl)lysine (CEL) and N(δ)-(5-hydro-5-methyl-4-imidazolon-2-yl)-ornithine (MG-H1) were quantified in the protein fractions of 190 food items using UPLC-MS/MS. Intra- and inter-day accuracy and precision were 2-29%. The calibration curves showed perfect linearity in water and food matrices. We found the highest AGE levels in high-heat processed nut or grain products, and canned meats. Fruits, vegetables, butter and coffee had the lowest AGE content. The described method proved to be suitable for the quantification of three major AGEs in food items. The presented dietary AGE database opens the possibility to further quantify actual dietary exposure to AGEs and to explore its physiological impact on human health.

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  1. Mark, 2013, Consumption of a diet low in advanced glycation endproducts for 4weeks improves insulin sensitivity in overweight women, Diabetes Care

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Metadata

Authors
Scheijen, J. L. J. M., Clevers, E., Engelen, L., Dagnelie, P. C., Brouns, F., Stehouwer, C. D. A., & Schalkwijk, C. G.
Affiliations
Maastricht University (NL)
Corresponding author
Schalkwijk, Casper G.
ORCID
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2016-01
Volume
190
Pages
1145-1150
ISSN
0308-8146 (ISSN-L)
DOI
10.1016/j.foodchem.2015.06.049
OpenAlex
W938542164
Cited by
343
References
41
Citations by year
2026: 20 · 2025: 51 · 2024: 37 · 2023: 48 · 2022: 46 · 2021: 34 · 2020: 28 · 2019: 29 · 2018: 14 · 2017: 17 · 2016: 16
FWCI
13.23
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • Food Chemistry (publishedVersion)
  • PubMed (publishedVersion)
  • Research Publications (Maastricht University) (submittedVersion)
Topics
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Clinical Biochemistry › Advanced Glycation End Products research
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords
advanced glycation end products, dietary AGEs, carboxymethyllysine, MG-H1, UPLC-MS/MS method validation, Western diet, canned meat, heat-processed foods, dietary exposure
MeSH terms
Chromatography, Liquid, Diet, Food Technology, Humans, Meat, Glycation End Products, Advanced, Tandem Mass Spectrometry

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