Department of Molecular Toxicology, German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), 14558 Nuthetal, Germany.
Department of Molecular Toxicology, German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), 14558 Nuthetal, Germany; Leibniz Institute of Vegetable and Ornamental Crops Grossbeeren e.V. (IGZ), 14979 Grossbeeren, Germany; Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, 20146 Hamburg, Germany.
Ageing Res Rev. 2018 Nov;47:55-66. doi: 10.1016/j.arr.2018.06.005. Epub 2018 Jun 30.
Due to their bioactivity and harmful potential, advanced glycation end products (AGEs) are discussed to affect human health. AGEs are compounds formed endogenously in the human body andexogenously, especially, in foods while thermal processing. In contrast to endogenous AGEs, dietary AGEs are formed in much higher extent. However, their risk potential is also depending on absorption, distribution, metabolism and elimination. For over 10 years an intense debate on the risk of dietary AGEs on human health is going on. On the one hand, studies provided evidence that dietary AGEs contribute to clinical outcomes. On the other hand, human studies failed to observe any association. Because it was not possible to draw a final conclusion, the call for new interdisciplinary approaches arose. In this review, we will give an overview on the current state of scientific knowledge in this field. In particular, we focus on (I) the occurrence of AGEs in foods and the daily uptake of AGEs, (II) contribution to endogenous levels and (III) the effect on health-/disease-related biomarkers in humans.
由于其生物活性和潜在危害，高级糖基化终产物（AGEs）被认为会影响人类健康。AGEs 是人体内在形成的化合物，也可以在体外、尤其是在食物热加工过程中外源性形成。与内源性 AGEs 相比，膳食 AGEs 的形成程度要高得多。然而，它们的风险潜力也取决于吸收、分布、代谢和消除。十多年来，人们一直在激烈争论膳食 AGEs 对人类健康的风险。一方面，研究提供的证据表明膳食 AGEs 会导致临床结果。另一方面，人体研究未能观察到任何关联。由于无法得出最终结论，因此呼吁采取新的跨学科方法。在这篇综述中，我们将概述该领域目前的科学知识状况。我们特别关注（I）食品中 AGEs 的存在和 AGEs 的日常摄入量，（II）对内源性水平的贡献，以及（III）对人类健康/疾病相关生物标志物的影响。
