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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].
Nutrition, the Mediterranean Diet and Selected Supplements for the Prevention and Treatment of Coronary Heart Disease
Published in Stephen T. Sinatra, Mark C. Houston, Nutritional and Integrative Strategies in Cardiovascular Medicine, 2022
Food preparation needs to be discussed in relation 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 CVD. They are formed during the Maillard reaction in which sugars and free amino groups of proteins, lipids or nucleic acids come together through metabolism while cooking 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 endogenously circulating AGE levels, impair endothelial function, lower inflammatory mediators and reduce atherosclerosis development [109,110]. A 6-week human intervention study in diabetics fed a low-AGE diet demonstrated a marked reduction in inflammation and oxidative stress compared to a standard diet [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].
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)).
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.
Nutritional and dietary aspects in polycystic ovary syndrome: insights into the biology of nutritional interventions
Published in Gynecological Endocrinology, 2020
Luísa Pinheiro Pimenta Neves, Rodrigo Rodrigues Marcondes, Giovana De Nardo Maffazioli, Ricardo Santos Simões, Gustavo Arantes Rosa Maciel, Jose Maria Soares, Edmund Chada Baracat
Ovulation rates may improve in PCOS women who go on a healthy and balanced diet and start doing regular physical exercises. On the other hand, there are foods full of advanced glycation end products (AGEs) – molecules which can interfere with hormone metabolism and cause changes in homeostasis and reproduction and are associated with metabolic and reproductive disturbances in women with PCOS. These women have high levels of AGEs compared to healthy women independently of obesity or insulin resistance [32]. Homocysteine is an intermediary amino acid formed by breaking the amino acid methionine. Individuals with vitamin deficiency (especially B12 and folic acid) have gaps in the enzymatic pathways of homocysteine, causing the amino acid to accumulate. High levels of this substance are positively associated with insulin rates under some conditions, such as type 2 diabetes, metabolic syndrome, and hypertension [33]. Furthermore, studies have shown high concentrations of homocysteine in women with PCOS and insulin resistance [33,34].