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Guilbaud A, Niquet-Leridon C, Boulanger E, et al. How Can Diet Affect the Accumulation of Advanced Glycation End-Products in the Human Body?. Foods. 2016;5(4)doi: 10.3390/foods5040084.
Guilbaud, A., Niquet-Leridon, C., Boulanger, E., & Tessier, F. J. (2016). How Can Diet Affect the Accumulation of Advanced Glycation End-Products in the Human Body?. Foods (Basel, Switzerland), 5(4), . https://doi.org/10.3390/foods5040084
Guilbaud, Axel, et al. "How Can Diet Affect the Accumulation of Advanced Glycation End-Products in the Human Body?." Foods (Basel, Switzerland) vol. 5,4 (2016). doi: https://doi.org/10.3390/foods5040084
Guilbaud A, Niquet-Leridon C, Boulanger E, Tessier FJ. How Can Diet Affect the Accumulation of Advanced Glycation End-Products in the Human Body?. Foods. 2016 Dec 06;5(4). doi: 10.3390/foods5040084. PMID: 28231179; PMCID: PMC5302422.
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Foods. 2016 Dec 06;5(4). doi: 10.3390/foods5040084.

How Can Diet Affect the Accumulation of Advanced Glycation End-Products in the Human Body?.

Foods (Basel, Switzerland)

Axel Guilbaud, Celine Niquet-Leridon, Eric Boulanger, Frederic J Tessier

Affiliations

  1. University Lille, Inserm, CHU Lille, U995-LIRIC-Lille Inflammation Research International Center, F-59000 Lille, France. [email protected].
  2. UniLaSalle, EGEAL Unit, F-60026 Beauvais, France. [email protected].
  3. University Lille, Inserm, CHU Lille, U995-LIRIC-Lille Inflammation Research International Center, F-59000 Lille, France. [email protected].
  4. University Lille, Inserm, CHU Lille, U995-LIRIC-Lille Inflammation Research International Center, F-59000 Lille, France. [email protected].

PMID: 28231179 PMCID: PMC5302422 DOI: 10.3390/foods5040084

Abstract

The accumulation of advanced glycation end products (AGEs) is associated with the complications of diabetes, kidney disease, metabolic disorders and degenerative diseases. It is recognized that the pool of glycation products found in the human body comes not only from an endogenous formation, but also from a dietary exposure to exogenous AGEs. In recent years, the development of pharmacologically-active ingredients aimed at inhibiting endogenous glycation has not been successful. Since the accumulation of AGEs in the human body appears to be progressive throughout life, an early preventive action against glycation could be effective through dietary adjustments or supplementation with purified micronutrients. The present article provides an overview of current dietary strategies tested either in vitro, in vivo or both to reduce the endogenous formation of AGEs and to limit exposure to food AGEs.

Keywords: Maillard; advanced glycation end products; ageing; calorie restriction; carboxymethyllysine; diabetes; fructose; glycation; probiotics; vitamins

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