Recent developments in in-vitro assessment of advanced glycation end products

SERİN Y., AKBULUT G., Uğur H., Yaman M.

Current Opinion in Food Science, cilt.40, ss.136-143, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 40
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.cofs.2021.03.011
  • Dergi Adı: Current Opinion in Food Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts
  • Sayfa Sayıları: ss.136-143
  • Gazi Üniversitesi Adresli: Evet

Özet

© 2021 Elsevier LtdRecent changes in dietary habits have led to increased intake of dietary advanced glycation end products (AGEs). As AGEs play a notable role in many diseases, it is important to understand the role of AGEs in the whole metabolic processes. The aim of this review is to explain the biological formation, digestion, and absorption of AGEs, and to examine the in vitro methodologies used for determination of bioaccessibility of AGEs. As human trials are often costly, resource-intensive, and ethically controversial, the standardized static in vitro digestion method is recommended to obtain comparable results of AGEs digestibility and to understand how to decrease or prevent AGEs. More in vitro research on this topic needs to be conducted to give better nutritional recommendations.