ADVANCED GLYCATION END PRODUCTS IN FOODS

Karadaş, Özgür (2021) ADVANCED GLYCATION END PRODUCTS IN FOODS. International Journal of Food Technology and Nutrition, 4 (7-8). pp. 56-65. ISSN 2671-3071

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Abstract

Advanced glycation end products (AGEs) are products formed as a result of Maillard reaction, which is a chemical reaction between the carbonyl group of carbohydrates and free amino groups of amino acids. AGEs can be produced endogenously as part of normal metabolism or ingested exogenously with food. AGEs cannot be eliminated from metabolism, but they can be slowed down and reduced with appropriate methods. The amount of AGE formation in foods depends on various factors such as food composition (protein > fat > carbohydrate), cooking method, temperature and time, humidity, pH and the presence of antioxidants. While AGEs are found naturally in uncooked foods of animal origin, new AGEs can be formed in foods as a result of heat treatment. Especially, processes such as grilling, roasting and frying increase and accelerate the formation of new AGE. Consuming foods containing high amounts of AGE causes diabetes as well as many chronic diseases such as cardiovascular, neurodegenerative and kidney diseases. Therefore, it is important to reduce the amount of exogenous AGE that will enter the body by applying methods to reduce the formation of AGEs in processed foods. As a result consumption of foods with high AGE content should be reduced, processed foods should be avoided, and the cooking temperatures and cooking methods should be controlled during the preparation of the food. The purpose of this review is to determine the effects of various food preparation methods on AGE production and to examine the AGE content of commonly consumed foods.

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Engineering Sciences
Depositing User:	Unnamed user with email zshi@unite.edu.mk
Date Deposited:	02 Oct 2021 20:16
Last Modified:	02 Oct 2021 20:16
URI:	http://eprints.unite.edu.mk/id/eprint/805

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