Journal Articles

Complexity of Advanced Glycation End Products in Foods: Where Are We Now?

February 08, 2018

Yingdong Zhu, Hunter Snooks, and Shengmin Sang (2018). Complexity of Advanced Glycation End Products in Foods: Where Are We Now? Journal of Agriculture and Food Chemistry.

Author Affiliations

Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, 500 Laureate Way, Kannapolis, North Carolina 28081, United States

Abstract

Recent clinical trials indicate that consumption of dietary advanced glycation end products (AGEs) may promote the development of major chronic diseases. However, the outcomes of human studies have proven inconclusive as a result of estimates of the total AGE intake being taken with a single AGE in most of the studies. In this perspective, we summarized the major types of AGEs derived from proteins, nucleic acids, and phospholipids during food processing and suggested a panel of AGEs as markers to better measure the intake of total dietary AGEs in human studies.

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