Perspective of Advanced Glycation End Products on Human Health

被引：67

作者：

Lin, Jer-An ^{[1
]}

Wu, Chi-Hao ^{[3
]}

Yen, Gow-Chin ^{[1
,2
]}

机构：

[1] Natl Chung Hsing Univ, Grad Inst Food Safety, 145 Xingda Rd, Taichung 40227, Taiwan

[2] Natl Chung Hsing Univ, Dept Food Sci & Biotechnol, 145 Xingda Rd, Taichung 40227, Taiwan

[3] Natl Taiwan Normal Univ, Dept Human Dev & Family Studies, 162,Sect 1,Heping East Rd, Taipei 106, Taiwan

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2018年 / 66卷 / 09期

关键词：

AGEs; cancer; diabetes; cardiovascular disease; microbiota; MAILLARD REACTION-PRODUCTS; SERUM-ALBUMIN; ENDPRODUCTS; FOOD;

D O I：

10.1021/acs.jafc.7b05943

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

In the last 20 years, the effects of advanced glycation end products (AGEs) on health have received increasing attention. High AGE levels in the body correlate with the progression of many diseases, such as diabetes, cardiovascular disease, and some cancers. However, whether AGEs are a cause of these diseases or represent accompanying symptoms of these diseases still needs to be elucidated by more comprehensive research. Recently, many researchers have begun to investigate the effects of AGE intake-induced variations of gut microbiota on disease progression, which will further explain the impact of AGEs on health and open a new chapter in AGE research.

引用

页码：2065 / 2070

页数：6

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