Advanced Glycation End Products Associated Diseases and Disorders
1. Introduction to Advanced Glycation End Products
Advanced Glycation End Products (AGEs) are harmful compounds formed when proteins or fats combine with sugars in the bloodstream through a process called glycation. They accumulate naturally with aging but are also elevated in certain diseases and lifestyles.
Formation:
• Endogenous AGEs: Form inside the body, especially when blood sugar levels are high (e.g., diabetes).
• Exogenous AGEs: Obtained from external sources, mainly through diet, especially high-heat cooked foods (e.g., grilled meats, fried foods, roasted nuts).
Health Effects:
• Cross-linking proteins (stiffens blood vessels, skin, etc.)
• Promoting oxidative stress and inflammation
• Binding to receptors called RAGE (Receptor for Advanced Glycation End Products), which can trigger chronic disease pathways
Linked to: Diabetes complications, cardiovascular disease, neurodegeneration, aging.
Dietary Sources: High-AGE foods include grilled meats, butter, cheese, baked goods, and highly processed foods.
Prevention: Control blood glucose, eat low-AGE diets, exercise, avoid smoking, consume antioxidants.
2. Detailed Biochemical Pathway
The process of AGE formation begins when a sugar molecule binds to a protein or fat, forming a Schiff base. This rearranges into an Amadori product, and under oxidative stress or heat, transforms into advanced glycation end products. They may be endogenous or exogenous.
3. Health Impacts and Sources
AGEs cause protein cross-linking, oxidative stress, and inflammation. They are linked to diabetes complications, atherosclerosis, kidney disease, neurodegenerative diseases, and accelerated skin aging.
High-AGE foods: grilled, roasted, fried meats; processed foods, baked goods, high-fat cheeses. Low-AGE cooking methods: boiling, steaming, stewing.