Sebeková Katarína, Somoza Veronika
Research Base of Slovak Medical University, Department of Clinical and Experimental Pharmacotherapy, Bratislava, Slovakia.
Mol Nutr Food Res. 2007 Sep;51(9):1079-84. doi: 10.1002/mnfr.200700035.
Thermal processing of food results in the formation of various novel compounds, among others advanced glycation endproducts (AGEs). AGEs result from nonenzymatic glycation reactions between reducing sugars and free amino groups of proteins, peptides, or amino acids. Due to their potential noxious effects, alimentary AGEs are also called glycotoxins. This review provides a summary of the available evidence on the health effects of exaggerated intake of thermally treated food. Data from experimental studies in rodents and from clinical studies in healthy volunteers and in patients suffering from selected diseases in which AGEs are of pathogenetic importance (diabetes, chronic renal failure) are summarized. It is concluded that, an exaggerated intake of thermally processed foods may exert in vivo diabetogenic and nephrotoxic effects, induce low-grade inflammation, enhance oxidative stress, and promote atherosclerosis.
食品的热处理会导致形成各种新化合物，其中包括晚期糖基化终产物（AGEs）。AGEs是还原糖与蛋白质、肽或氨基酸的游离氨基之间非酶糖基化反应的产物。由于其潜在的有害影响，膳食AGEs也被称为糖毒素。本综述总结了关于过量摄入热处理食品对健康影响的现有证据。总结了来自啮齿动物实验研究以及健康志愿者和患有某些AGEs具有致病重要性疾病（糖尿病、慢性肾衰竭）患者的临床研究数据。得出的结论是，过量摄入热处理食品可能在体内产生致糖尿病和肾毒性作用，诱发低度炎症，增强氧化应激，并促进动脉粥样硬化。
