title: Dietary advanced glycation end products and their role in health and disease.
abstract: Over 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.
authors.affiliation: Department of Medicine, The Icahn School of Medicine at Mount Sinai, New York, NY; Jaime.uribarri@mssm.edu.
authors.forename: Jaime
authors.initials: J
authors.lastname: Uribarri
authors.affiliation: Food Bioscience Group, Department of Food Analysis and Bioactivity, Institute of Food Science Research, Spanish National Research Council, Madrid, Spain;
authors.forename: María Dolores
authors.initials: MD
authors.lastname: del Castillo
authors.affiliation: Institute of Nutrition and Food Technology Dr. Fernando Monckeberg Barros, University of Chile, Santiago, Chile;
authors.forename: María Pía
authors.initials: MP
authors.lastname: de la Maza
authors.affiliation: Department of Pharmacognosy, Institute of Drug Chemistry and Metabolism, School of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires, Argentina;
authors.forename: Rosana
authors.initials: R
authors.lastname: Filip
authors.affiliation: College of Osteopathic Medicine, Touro University California, Vallejo, CA;
authors.forename: Alejandro
authors.initials: A
authors.lastname: Gugliucci
authors.affiliation: Medical Science Department, University of Guanajuato, Guanajuato, Mexico;
authors.forename: Claudia
authors.initials: C
authors.lastname: Luevano-Contreras
authors.affiliation: Medical Science Department, University of Guanajuato, Guanajuato, Mexico;
authors.forename: Maciste H
authors.initials: MH
authors.lastname: Macías-Cervantes
authors.affiliation: Nutrition Department, School of Public Health, São Paulo University, São Paulo, Brazil;
authors.forename: Deborah H
authors.initials: DH
authors.lastname: Markowicz Bastos
authors.affiliation: Food Science and Technology Department, School of Chemistry, University of the Republic, Montevideo, Uruguay;
authors.forename: Alejandra
authors.initials: A
authors.lastname: Medrano
authors.affiliation: College of Osteopathic Medicine, Touro University California, Vallejo, CA;
authors.forename: Teresita
authors.initials: T
authors.lastname: Menini
authors.affiliation: Metabolic Pathophysiology Department, School of Medicine, Biomedical Research Institute of Lleida, University of Lleida, Lleida, Spain;
authors.forename: Manuel
authors.initials: M
authors.lastname: Portero-Otin
authors.affiliation: Biomedical Research Laboratories, Faculty of Medicine, Catholic University of Maule, Talca, Chile; and.
authors.forename: Armando
authors.initials: A
authors.lastname: Rojas
authors.affiliation: Nutrition Department, School of Public Health, São Paulo University, São Paulo, Brazil;
authors.forename: Geni Rodrigues
authors.initials: GR
authors.lastname: Sampaio
authors.affiliation: Chemistry Department, University of Guanajuato, Guanajuato, Mexico.
authors.forename: Kazimierz
authors.initials: K
authors.lastname: Wrobel
authors.affiliation: Chemistry Department, University of Guanajuato, Guanajuato, Mexico.
authors.forename: Katarzyna
authors.initials: K
authors.lastname: Wrobel
authors.affiliation: Medical Science Department, University of Guanajuato, Guanajuato, Mexico;
authors.forename: Ma Eugenia
authors.initials: ME
authors.lastname: Garay-Sevilla
mesh_terms: D000383:Agriculture / Q000379:methods; D002908:Chronic Disease; D003296:Cooking / Q000379:methods; D004032:Diet; D015444:Exercise; D005502:Food; D005511:Food Handling / Q000379:methods; D017127:Glycation End Products, Advanced / Q000009:adverse effects / Q000032:analysis / Q000502:physiology; D006304:Health Status; D006358:Hot Temperature; D006801:Humans; D007249:Inflammation; D008239:Lysine / Q000031:analogs & derivatives / Q000032:analysis; D008800:Mexico; D019636:Neurodegenerative Diseases; D018384:Oxidative Stress; D000067759:Receptor for Advanced Glycation End Products / Q000502:physiology; D012995:Solubility
chemical_list: D017127:Glycation End Products, Advanced; D000067759:Receptor for Advanced Glycation End Products; C048496:N(6)-carboxymethyllysine; D008239:Lysine
keywords: RAGE; inflammation; insulin resistance; nutraceutical; nutrition; oxidative stress