China
Africa
Explore chapters and articles related to this topic
Nutrition Part I
Published in Mark C Houston, The Truth About Heart Disease, 2023
Food preparation needs to be discussed in relationship to nutrition and cardiovascular health. Advanced glycation end products (AGEs) are a group of oxidant and inflammatory compounds known to play a role in the pathogenesis of chronic diseases, including cardiovascular disease and CHD. They are formed when some sugar, proteins, and lipids come together in the presence of heat. Several modern cooking methods, including industrial heat processing, grilling, broiling, roasting, searing, and frying, significantly increase dietary AGE formation and exposure (108). A low-AGE diet may decrease circulating blood AGE levels, improve endothelial function, lower inflammatory mediators, and reduce atherosclerosis development (109–111). Dietary intake of AGEs can be reduced by avoiding foods known to be high in AGEs such as full-fat cheeses, meats, and highly processed foods, while increasing the consumption of fish, grains, low-fat milk products, fruits, and vegetables. Boiling, poaching, and stewing as well as steaming and slower cooking at a lower heat can reduce dietary AGE exposure (108).
Wearable Sensors for Blood Perfusion Monitoring in Patients with Diabetes Mellitus
Published in Andrey V. Dunaev, Valery V. Tuchin, Biomedical Photonics for Diabetes Research, 2023
Evgenii A. Zherebtsov, Elena V. Zharkikh, Yulia I. Loktionova, Angelina I. Zherebtsova, Viktor V. Sidorov, Alexander I. Krupatkin, Andrey V. Dunaev
Chronic hyperglycemia is known to be associated with the buildup of advanced glycation end-products (AGEs), which leads to arteriosclerosis. Endothelial dysfunction plays a primary role in the development of atherosclerosis and hypertension in DM. The development of oxidative stress that results from excessive reactive oxygen species (ROS) production and the inactivation or suppression of nitric oxide synthase not only due to hyperglycemia and but also due to the variability of blood glucose concentration are among the most common mechanisms of endothelial dysfunction [13].
Dementia
Published in Michelle Tollefson, Nancy Eriksen, Neha Pathak, Improving Women's Health Across the Lifespan, 2021
Kelly J. Freeman, D. Nicole Paddock, Cristina H. Davis
Avoidance of foods high in advanced glycation end-products (AGEs) may be one of the most important recommendations for the prevention of dementia. Foods high in AGEs such as bacon, butter, fried eggs, and cheeses are generally more inflammatory, while those lower in AGEs such as vegetables, fruits, and whole grains tend to be higher in beneficial antioxidants.11 Although the Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) diet has received a great deal of attention in recent years, we highlight avoidance of AGES as a more optimal approach. Adopting a diet that is primarily whole-food plant-based, and sustained over a long period of time, has the greatest potential for optimal brain health and prevention of dementia.
3-Bromopyruvate elevates ROS and induces hormesis to exert a caloric restriction mimetic effect in young and old rats
Published in Archives of Physiology and Biochemistry, 2023
Jitendra Kumar Arya, Raushan Kumar, Shambhoo Sharan Tripathi, Syed Ibrahim Rizvi
Advanced glycation end products (AGEs) in serum are associated explicitly with the glycation of biomolecules and is a robust biomarker for oxidative stress and aging (Singh et al.2014). AGEs often contribute to the manifestation of accelerated aging, including vascular and microvascular damage, hyperlipidaemia, cataracts, and impaired wound healing (Giacco and Brownlee 2010). In oxidative stress conditions, the production of ROS results in induced glycoxidation reactions, leading to increased endogenous production of reactive aldehydes derivatives which furtherproduce advanced glycating end products (Moldogazieva et al.2019). Our previous report with another glycolytic inhibitor (2-Deoxy glucose), that has the same target, showed a decrease in the AGE level rats after treatment (Saraswat et al.2019). Therefore, we are speculating the same mechanism for the 3-BP-induced decrease in AGE in rats (Figure 4(C)).
The role of oral microbiome in periodontitis under diabetes mellitus
Published in Journal of Oral Microbiology, 2022
Han Qin, Guangyue Li, Xiaohui Xu, Chuangwei Zhang, Wenjie Zhong, Shihan Xu, Yuanyuan Yin, Jinlin Song
High glucose content can lead to the formation of advanced glycation end products (AGEs), which are products of irreversible non-enzymatic glycation and glycoxidation of proteins, including lipoproteins, intracellular proteins and plasma proteins [90,93–95]. The excessive accumulation of AGEs can alter cytoplasmic and nuclear factors and induce the formation of stable abnormal cross-links on collagen that changes its structure and function [96]. AGEs also increase the expression of receptor for advanced glycation end products (RAGEs) in gingiva [90,97]. The interaction between AGEs and RAGEs can modulate cell behavior and inflammation in periodontal tissues. For instance, the binding of AGEs and RAGEs on gingival fibroblasts can activate nuclear factor-kappa B, which induces the expression of inflammatory cytokines such as interleukin-6 and tumor necrosis factor and stimulates the production of ROS [98]. Although RAGEs signaling does not directly initiate inflammation, it perpetuate and amplify the responses of monocytes, macrophages, neutrophils, endothelial cells and chondrocytes in the context of inflammatory processes, diabetes complications and atherosclerosis [99]. Interference with RAGEs signaling under chronic inflammatory conditions results in improvement in clinical and biochemical signs of inflammation, including suppression in periodontitis-associated bone loss and decreased generation of the proinflammatory cytokines tumor necrosis factor-α and interleukin-6 in gingival tissues [100].
Antioxidant Effects of Resveratrol in Intervertebral Disk
Published in Journal of Investigative Surgery, 2022
Yachong Huo, Dalong Yang, Kaitao Lai, Ji Tu, Yibo Zhu, Wenyuan Ding, Sidong Yang
Resveratrol (3,5,4’-trihydroxy-trans-stilbene), a polyphenol compound, has been identified in various plants and red wine. So far, it has not reached a consensus on the antioxidant effects and properties of resveratrol because of its complicated mechanism. Antioxidant effects and properties of resveratrol have been widely documented, but the related mechanism remains to be elucidated.11–13 Resveratrol has been shown to alleviate neurodegenerative diseases by activating SIRT1 signaling.14 These neurodegenerative diseases include amyotrophic lateral sclerosis, Huntington’s disease, and Alzheimer’s disease. In terms of osteoarthritis, resveratrol, as an anti-AGEs (advanced glycation end products) therapeutics, can effectively slow osteoarthritis progression by degrading AGEs.15 However, resveratrol have been found that it can be quickly eliminated, and might have toxic side effects if administered at high doses.16 Therefore, resveratrol might also delay the progression of IVDD by inhibiting oxidative stress, and the effect of resveratrol at an appropriate dose on IVDD should also be clarified.