Peroxyl Radicals Are Essential Reagents in the Oxidation Steps of the Maillard Reaction Leading to Generation of Advanced Glycation End Products
Abstract
Polyunsaturated fatty acids (PUFAs) are incorporated in all membranes of mammalian and plant cells and are extremely sensitive to oxygen. This property is used in nature to respond to any changes in cell membrane structure. In the first step of a response, lipid hydroperoxide molecules are generated. An increasing impact switches the enzymatic reaction to a nonenzymatic one by generation of lipid peroxyl radicals, which attack sugars by oxidation. In the course of these reactions, hydrogen peroxyl radicals are generated, resembling lipid peroxyl radicals in their reactivity. The reactions induced by these radicals are not under genetic control, they attack nearly all types of biological molecules (such as proteins, lipids, and sugars), and are responsible for the deleterious cell alterations in aging and age‐related diseases (such as diabetes, Alzheimer's disease, or atherosclerosis) and probably also in autoimmune diseases, which involve sugars at the cell membranes. Lipid peroxidation processes are induced by heating fats, meat, and other nutritional products. The oxidation products generated by consumption of heated food cause damage of mammalian cells. The deleterious reactions can be partly reduced by consumption of plants and/or algae. These contain, among other well‐known antioxidants, furan fatty acids, which are important scavengers of peroxyl radicals.
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There is substantial local production of inflammatory mediators in organs affected by insulin resistance.
“As described above, there is substantial local production of inflammatory mediators in organs affected by insulin resistance.”
From Dietary factors and low-grade inflammation in relation to overweight and obesity (2011) · cites this paper as [66]
The parallelism between down-regulation of inflammation-related genes and reduction in adiposity and adipocyte diameter by n-3 PUFA treatment suggests a positive relationship between adipose cell size and adipose tissue inflammation.
“The parallelism between the down-regulation of these genes and the reduction in adiposity and adipocyte diameter by n-3 PUFA treatment suggests a positive relationship between adipose cell size and adipose tissue inflammation, agreeing with other observations (31,66) .”
From Dietary factors and low-grade inflammation in relation to overweight and obesity (2011) · cites this paper as [66]
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- Authors
- Spiteller, G.
- Affiliations
- University of Bayreuth (DE)
- Corresponding author
- Spiteller, Gerhard
- Venue
- Annals of the New York Academy of Sciences
- Publisher
- Wiley
- Published
- 2008-04
- Volume
- 1126
- Issue
- 1
- Pages
- 128-133
- ISSN
- 0077-8923 (ISSN-L)
- 1749-6632
- OpenAlex
- W2129006471
- Cited by
- 37
- References
- 28
- Citations by year
- 2026: 1 · 2025: 1 · 2024: 1 · 2023: 5 · 2022: 4 · 2019: 2 · 2018: 3 · 2017: 4 · 2016: 1 · 2015: 1 · 2014: 3 · 2012: 2
- FWCI
- 1.99
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Annals of the New York Academy of Sciences (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Clinical Biochemistry › Advanced Glycation End Products research
- Health Sciences › Medicine › Biochemistry › Antioxidant Activity and Oxidative Stress
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Redox biology and oxidative stress
- Keywords
- peroxy radicals, Maillard reaction, advanced glycation end products, lipid peroxidation, polyunsaturated fatty acids, lipid hydroperoxides, glycation, oxidative stress, aging, age-related diseases, furan fatty acids, antioxidants, heated foods, cell membrane damage
- MeSH terms
- Aging, Alcohols, Disease, Humans, Indicators and Reagents, Oxidation-Reduction, Peroxides, Maillard Reaction, Glycation End Products, Advanced
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