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Nutrients
Volume 14
Issue 19
10.3390/nu14193982
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Review

Accumulation of Advanced Glycation End-Products in the Body and Dietary Habits

by
Agnieszka Zawada
1,
Alicja Machowiak
1,
Anna Maria Rychter
1,2,
Alicja Ewa Ratajczak
1,2,*,
Aleksandra Szymczak-Tomczak
1,
Agnieszka Dobrowolska
1 and
Iwona Krela-Kaźmierczak
1
1
Department of Gastroenterology, Dietetics and Internal Diseases, Poznan University of Medical Sciences, 61-701 Poznan, Poland
2
Doctoral School, Poznan University of Medical Sciences, 61-701 Poznan, Poland
*
Author to whom correspondence should be addressed.
Nutrients 2022, 14(19), 3982; https://doi.org/10.3390/nu14193982
Submission received: 10 July 2022 / Revised: 7 September 2022 / Accepted: 22 September 2022 / Published: 25 September 2022
(This article belongs to the Special Issue Advanced Glycation End Products (AGEs): Link between Modern Health and Disease)
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Abstract

The formation of advanced glycation end-products (AGE) in tissues is a physiological process; however, excessive production and storage are pathological and lead to inflammation. A sedentary lifestyle, hypercaloric and high-fructose diet and increased intake of processed food elements contribute to excessive production of compounds, which are created in the non-enzymatic multi-stage glycation process. The AGE’s sources can be endogenous and exogenous, mainly due to processing food at high temperatures and low moisture, including grilling, roasting, and frying. Accumulation of AGE increases oxidative stress and initiates various disorders, leading to the progression of atherosclerosis, cardiovascular disease, diabetes and their complications. Inborn defensive mechanisms, recovery systems, and exogenous antioxidants (including polyphenols) protect from excessive AGE accumulation. Additionally, numerous products have anti-glycation properties, occurring mainly in fruits, vegetables, herbs, and spices. It confirms the role of diet in the prevention of civilization diseases.
Keywords: advanced glycation end-products; Maillard reaction; diabetes; atherosclerosis; polyphenols; antioxidants advanced glycation end-products; Maillard reaction; diabetes; atherosclerosis; polyphenols; antioxidants

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MDPI and ACS Style

Zawada, A.; Machowiak, A.; Rychter, A.M.; Ratajczak, A.E.; Szymczak-Tomczak, A.; Dobrowolska, A.; Krela-Kaźmierczak, I. Accumulation of Advanced Glycation End-Products in the Body and Dietary Habits. Nutrients 2022, 14, 3982. https://doi.org/10.3390/nu14193982

AMA Style

Zawada A, Machowiak A, Rychter AM, Ratajczak AE, Szymczak-Tomczak A, Dobrowolska A, Krela-Kaźmierczak I. Accumulation of Advanced Glycation End-Products in the Body and Dietary Habits. Nutrients. 2022; 14(19):3982. https://doi.org/10.3390/nu14193982

Chicago/Turabian Style

Zawada, Agnieszka, Alicja Machowiak, Anna Maria Rychter, Alicja Ewa Ratajczak, Aleksandra Szymczak-Tomczak, Agnieszka Dobrowolska, and Iwona Krela-Kaźmierczak. 2022. "Accumulation of Advanced Glycation End-Products in the Body and Dietary Habits" Nutrients 14, no. 19: 3982. https://doi.org/10.3390/nu14193982

APA Style

Zawada, A., Machowiak, A., Rychter, A. M., Ratajczak, A. E., Szymczak-Tomczak, A., Dobrowolska, A., & Krela-Kaźmierczak, I. (2022). Accumulation of Advanced Glycation End-Products in the Body and Dietary Habits. Nutrients, 14(19), 3982. https://doi.org/10.3390/nu14193982

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