Main |
Browse Volumes |
Forthcoming Volumes |
Annals PrePrints |
Annals Extra |
E-mail Alerts |
Subscriptions & Orders |
New Proposals |
Author Guidelines |
About Annals |
Help |
 |
|
|
|
|
|
Diet-Derived Advanced Glycation End Products Are Major Contributors to the Body's AGE Pool and Induce Inflammation in Healthy Subjects
JAIME URIBARRIa,
WEIJING CAIb,
OANA SANDUb,
MELPOMENI PEPPAb,
TERESIA GOLDBERGb AND
HELEN VLASSARAb
aDivision of Nephrology, Department of Medicine, and bDivision of Experimental Diabetes and Aging, Department of Geriatrics, Mount Sinai School of Medicine, New York, New York 10029, USA
Address for correspondence: Jaime Uribarri, M.D., Mount Sinai School of Medicine, One Gustave Levy Place, New York, NY 10029. Voice: 212-241-1887; fax: 212-369-9330. jaime.uribarri{at}mssm.edu
Advanced glycation end products (AGEs) are a heterogeneous group of compounds that form continuously in the body. Their rate of endogenous formation is markedly increased in diabetes mellitus, a condition in which AGEs play a major pathological role. It is also known, however, that AGEs form during the cooking of foods, primarily as the result of the application of heat. This review focuses on the generation of AGEs during the cooking of food, the gastrointestinal absorption of these compounds, and their biological effects in vitro and in vivo. We also present preliminary evidence of a direct association between dietary AGE intake and markers of systemic inflammation such as C-reactive protein in a large group of healthy subjects. Together with previous evidence from diabetics and renal failure patients, these data suggest that dietary AGEs may play an important role in the causation of chronic diseases associated with underlying inflammation.
Key Words: Maillard reaction • CRP • flow-mediated vasodilatation • endothelial function • nutrition
This article has been cited by other articles:
|
|
|
|
 
P. POUILLART, H. MAUPRIVEZ, L. AIT-AMEUR, A. CAYZEELE, J.-M. LECERF, F. J. TESSIER, and I. BIRLOUEZ-ARAGON
Strategy for the Study of the Health Impact of Dietary Maillard Products in Clinical Studies: The Example of the ICARE Clinical Study on Healthy Adults
Ann. N.Y. Acad. Sci.,
April 1, 2008;
1126(1):
173 - 176.
[Abstract]
[Full Text]
[PDF]
|
|
|
|
|
|
|
A. O. Stirban and D. Tschoepe
Cardiovascular Complications in Diabetes: Targets and interventions
Diabetes Care,
February 1, 2008;
31(Supplement_2):
S215 - S221.
[Abstract]
[Full Text]
[PDF]
|
|
|
|
|
|
|
M. Negrean, A. Stirban, B. Stratmann, T. Gawlowski, T. Horstmann, C. Gotting, K. Kleesiek, M. Mueller-Roesel, T. Koschinsky, J. Uribarri, et al.
Effects of low- and high-advanced glycation endproduct meals on macro- and microvascular endothelial function and oxidative stress in patients with type 2 diabetes mellitus
Am. J. Clinical Nutrition,
May 1, 2007;
85(5):
1236 - 1243.
[Abstract]
[Full Text]
[PDF]
|
|
|
|
|
|
|
J. Uribarri and K. R. Tuttle
Advanced Glycation End Products and Nephrotoxicity of High-Protein Diets
Clin. J. Am. Soc. Nephrol.,
November 1, 2006;
1(6):
1293 - 1299.
[Abstract]
[Full Text]
[PDF]
|
|
|
|
|
|
|
H. Liu, F. Zheng, Z. Li, J. Uribarri, B. Ren, R. Hutter, J. R. Tunstead, J. Badimon, G. E. Striker, and H. Vlassara
Reduced Acute Vascular Injury and Atherosclerosis in Hyperlipidemic Mice Transgenic for Lysozyme
Am. J. Pathol.,
July 1, 2006;
169(1):
303 - 313.
[Abstract]
[Full Text]
[PDF]
|
|
|
|
|
|
|
A. G. Huebschmann, J. G. Regensteiner, H. Vlassara, and J. E.B. Reusch
Diabetes and Advanced Glycoxidation End Products.
Diabetes Care,
June 1, 2006;
29(6):
1420 - 1432.
[Full Text]
[PDF]
|
|
|
|
