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反对膳食晚期糖基化终产物对人类健康构成风险的证据。

Evidence against dietary advanced glycation endproducts being a risk to human health.

作者信息

Ames Jennifer M

机构信息

School of Biological Sciences, Queen's University Belfast, Northern Ireland, UK.

出版信息

Mol Nutr Food Res. 2007 Sep;51(9):1085-90. doi: 10.1002/mnfr.200600304.

DOI:10.1002/mnfr.200600304
PMID:17854004
Abstract

In vivo, advanced glycation endproducts (AGEs) are linked to various diseases, particularly those associated with diabetes. AGEs are also formed when many foods are thermally processed. The extent to which dietary AGEs are absorbed by the gastrointestinal (GI) tract and their possible role in the onset and promotion of disease are currently of considerable interest. This paper reviews information that supports the argument that dietary AGEs are not a risk to human health.

摘要

在体内，晚期糖基化终产物（AGEs）与多种疾病相关，尤其是那些与糖尿病有关的疾病。许多食物经过热加工时也会形成AGEs。目前，膳食AGEs被胃肠道（GI）吸收的程度及其在疾病发生和发展中可能扮演的角色备受关注。本文综述了支持膳食AGEs对人类健康无风险这一观点的相关信息。

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