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

Yingdong Zhu; Hunter Snooks; Shengmin Sang

doi:10.1021/acs.jafc.7b05955

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

Yingdong Zhu, Hunter Snooks, Shengmin Sang

Family and Consumer Sciences

North Carolina Agricultural and Technical State University

Research output: Contribution to journal › Article › peer-review

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.

Original language	English
Pages (from-to)	1325-1329
Number of pages	5
Journal	Journal of Agricultural and Food Chemistry
Volume	66
Issue number	6
DOIs	https://doi.org/10.1021/acs.jafc.7b05955
State	Published - Feb 14 2018

Keywords

Maillard reactions
amino acids
chronic disease
dicarbonyls
dietary AGEs
nucleotides
phospholipids

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1021/acs.jafc.7b05955

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title = "Complexity of Advanced Glycation End Products in Foods: Where Are We Now?",

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.",

keywords = "Maillard reactions, amino acids, chronic disease, dicarbonyls, dietary AGEs, nucleotides, phospholipids",

author = "Yingdong Zhu and Hunter Snooks and Shengmin Sang",

note = "Publisher Copyright: {\textcopyright} 2018 American Chemical Society.",

year = "2018",

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doi = "10.1021/acs.jafc.7b05955",

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T1 - Complexity of Advanced Glycation End Products in Foods

T2 - Where Are We Now?

AU - Zhu, Yingdong

AU - Snooks, Hunter

AU - Sang, Shengmin

PY - 2018/2/14

Y1 - 2018/2/14

N2 - 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.

AB - 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.

KW - Maillard reactions

KW - amino acids

KW - chronic disease

KW - dicarbonyls

KW - dietary AGEs

KW - nucleotides

KW - phospholipids

UR - https://www.scopus.com/pages/publications/85042061376

U2 - 10.1021/acs.jafc.7b05955

DO - 10.1021/acs.jafc.7b05955

M3 - Article

SN - 0021-8561

VL - 66

SP - 1325

EP - 1329

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 6

ER -

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

Abstract

Keywords

UN SDGs

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