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 | |
| State | Published - Feb 14 2018 |
UN SDGs
This output contributes to the following UN Sustainable Development Goals (SDGs)
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SDG 3 Good Health and Well-being
Keywords
- amino acids
- chronic disease
- dicarbonyls
- dietary AGEs
- Maillard reactions
- nucleotides
- phospholipids
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