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Adv Nutr. 2015 Jul 15;6(4):461-73. doi: 10.3945/an.115.008433. Print 2015 Jul.

Dietary advanced glycation end products and their role in health and disease.

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Department of Medicine, The Icahn School of Medicine at Mount Sinai, New York, NY;
Food Bioscience Group, Department of Food Analysis and Bioactivity, Institute of Food Science Research, Spanish National Research Council, Madrid, Spain;
Institute of Nutrition and Food Technology Dr. Fernando Monckeberg Barros, University of Chile, Santiago, Chile;
Department of Pharmacognosy, Institute of Drug Chemistry and Metabolism, School of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina;
College of Osteopathic Medicine, Touro University California, Vallejo, CA;
Medical Science Department, University of Guanajuato, Guanajuato, Mexico;
Nutrition Department, School of Public Health, São Paulo University, São Paulo, Brazil;
Food Science and Technology Department, School of Chemistry, University of the Republic, Montevideo, Uruguay;
Metabolic Pathophysiology Department, School of Medicine, Biomedical Research Institute of Lleida, University of Lleida, Lleida, Spain;
Biomedical Research Laboratories, Faculty of Medicine, Catholic University of Maule, Talca, Chile; and.
Chemistry Department, University of Guanajuato, Guanajuato, Mexico.


Over the past 2 decades there has been increasing evidence supporting an important contribution from food-derived advanced glycation end products (AGEs) to the body pool of AGEs and therefore increased oxidative stress and inflammation, processes that play a major role in the causation of chronic diseases. A 3-d symposium (1st Latin American Symposium of AGEs) to discuss this subject took place in Guanajuato, Mexico, on 1-3 October 2014 with the participation of researchers from several countries. This review is a summary of the different presentations and subjects discussed, and it is divided into 4 sections. The first section deals with current general knowledge about AGEs. The second section dwells on mechanisms of action of AGEs, with special emphasis on the receptor for advanced glycation end products and the potential role of AGEs in neurodegenerative diseases. The third section discusses different approaches to decrease the AGE burden. The last section discusses current methodologic problems with measurement of AGEs in different samples. The subject under discussion is complex and extensive and cannot be completely covered in a short review. Therefore, some areas of interest have been left out because of space. However, we hope this review illustrates currently known facts about dietary AGEs as well as pointing out areas that require further research.


RAGE; inflammation; insulin resistance; nutraceutical; nutrition; oxidative stress

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