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Dietary advanced glycation end products and their role in health and disease

dc.contributor.authorRojas, Armando
dc.contributor.authorUribarri, Jaime
dc.contributor.authorDel Castillo, María Dolores
dc.contributor.authorDe la Maza, María Pía
dc.contributor.authorFilip, Rosana
dc.contributor.authorGugliucci, Alejandro
dc.contributor.authorLuevano Contreras, Claudia
dc.contributor.authorMacías-Cervantes, Maciste H.
dc.contributor.authorMarkowicz Bastos, Deborah H.
dc.contributor.authorMedrano, Alejandra
dc.contributor.authorMenini, Teresita
dc.contributor.authorPortero-Otin, Manuel
dc.contributor.authorRodrigues Sampaio, Geni
dc.contributor.authorWrobel, Kazimierz
dc.contributor.authorWrobel, Katarzyna
dc.contributor.authorGaray-Sevilla, Ma. Eugenia
dc.date.accessioned2017-10-24T20:20:35Z
dc.date.available2017-10-24T20:20:35Z
dc.date.issued2015
dc.identifier.urihttp://repositorio.ucm.cl/handle/ucm/900
dc.description.abstractOver the past 2 decades there has been increasing evidence supporting an important contribution from food-derived advanced glycation end products (AGEs) to the body pool of AGEs and therefore increased oxidative stress and inflammation, processes that play a major role in the causation of chronic diseases. A 3-d symposium (1st Latin American Symposium of AGEs) to discuss this subject took place in Guanajuato, Mexico, on 1–3 October 2014 with the participation of researchers from several countries. This review is a summary of the different presentations and subjects discussed, and it is divided into 4 sections. The first section deals with current general knowledge about AGEs. The second section dwells on mechanisms of action of AGEs, with special emphasis on the receptor for advanced glycation end products and the potential role of AGEs in neurodegenerative diseases. The third section discusses different approaches to decrease the AGE burden. The last section discusses current methodologic problems with measurement of AGEs in different samples. The subject under discussion is complex and extensive and cannot be completely covered in a short review. Therefore, some areas of interest have been left out because of space. However, we hope this review illustrates currently known facts about dietary AGEs as well as pointing out areas that require further research.es_CL
dc.language.isoenes_CL
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 Chile*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/*
dc.sourceAdvances In Nutrition, 6(4), 461-73es_CL
dc.subjectNutritiones_CL
dc.subjectOxidative stresses_CL
dc.subjectInflammationes_CL
dc.subjectInsulin resistancees_CL
dc.subjectRAGEes_CL
dc.subjectNutraceuticales_CL
dc.titleDietary advanced glycation end products and their role in health and diseasees_CL
dc.typeArticlees_CL
dc.ucm.facultadFacultad de Medicinaes_CL
dc.ucm.indexacionScopuses_CL
dc.ucm.indexacionIsies_CL
dc.ucm.urisibib2.ucm.cl:2048/login?url=https://academic.oup.com/advances/article/6/4/461/4568678es_CL
dc.ucm.doidoi.org/10.3945/an.115.008433es_CL


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Atribución-NoComercial-SinDerivadas 3.0 Chile
Excepto si se señala otra cosa, la licencia de la publicación se describe como Atribución-NoComercial-SinDerivadas 3.0 Chile