Adverse Health Consequences of Dietary Advanced Glycation End Products (ages) and Inhibitory Effects of Natural Ingredients on Ages
Journal Title: Biomedical Journal of Scientific & Technical Research (BJSTR) - Year 2017, Vol 1, Issue 5
Abstract
Dietary advanced glycation end products (AGEs) may result in various adverse health consequences, such as inflammation, cancer, liver diseases, obesity, cardiovascular diseases, diabetes, proteostatis impairment and memory decline. Natural ingredients may be a promising strategy to inhibit AGEs generation and ameliorate health risks of AGEs. The mechanisms involved in inhibition of AGEs with use of natural ingredients include antioxidant activity, reactive carbonyl trapping, and suppressing pathways of RAGE (receptor of advanced glycation end product), MAPK (mitogen-activated protein kinases) and NF-κB (nuclear factor-kappa B).This mini review summarizes the present understanding of the adverse impact of AGEs on health and the inhibitory effect of natural ingredients on AGEs. Maillard reaction, a form of non-enzymatic browning, is a chemical reaction between proteins and reducing sugars in vitro and in vivo [1,2]. The Maillard reaction consists of three stages: the early, advanced and final stages. Briefly speaking, the initial glycosylation reaction occurs during the early stage of the Maillard reaction, and amadori products are formed through rearrangement of Schiff bases [3]. For the advanced stage, the Amadori products subsequently form cross-linked structures with a high degree of complexity named advanced glycation end products (AGEs) through fission, dehydration and Strecker degradation [1]. In terms of final stage, nitrogenous polymers and co-polymers termed melanoidins are formed [1]. Although Maillard reaction may aid in development of attractive color, flavor and aroma in food products, it is worth pointing out that AGEs in Maillard reaction products may lead to adverse health consequences [4,5]. In recent years extensive research reveals that AGEs are associated with various diseases such as cancer and diabetes [4,6]. Foods are major sources of AGEs, and commonly consumed foods such as grilled chicken, broiled steak and French fries contain relatively high content of AGEs [7]. Meanwhile, a recent study indicates that a high level of dietary AGEs is associated with a high level of AGEs in plasma and urine [8]. Because contents of AGEs derived from diet cannot be ignored and AGEs in the diet are associated with induction and progression of many chronic diseases, it is essential to comprehensively understand adverse health consequences of dietary AGEs. In view of numerous health risks of dietary AGEs, multiple measures are required to suppress AGEs. Medicine such as metformin and irbesartan can be applied to relieve adverse health effects induced by AGEs [9]. However, the synthetic pharmaceutical ingredients may bring about short-term health risks. Metformin may lead to digestive disorders such as vomiting and diarrhoea and irbesartan can sometimes result in symptoms such as dizziness and headache [10,11]. Therefore, considering the side effects of synthetic ingredients, natural ingredients should be employed as AGEs inhibitors in place of synthetic ingredients. During recent decade’s inhibition of AGEs with natural ingredients have drawn substantial scholarly attentions. More and more natural ingredients prove to possess inhibitory influence on AGEs, and significant achievements about the underlying molecular mechanisms have been made [3,12,13]. Thus, the present mini-review aims to address the current understandings towards adverse health consequences of dietary AGEs and inhibitory influence of natural ingredients on AGEs.
Authors and Affiliations
Zihao Wei, Qingrong Huang
Keywords
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- EP ID EP578272
- DOI 10.26717/BJSTR.2017.01.000443
- Views 190
- Downloads 0
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