Evaluation of the effects of dietary advanced glycation end products on inflammation

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dc.authoridDemirer, Busra/0000-0003-1945-0485
dc.contributor.authorDemirer, Busra
dc.contributor.authorFisunoglu, Mehmet
dc.date.accessioned2024-09-29T16:04:41Z
dc.date.available2024-09-29T16:04:41Z
dc.date.issued2024
dc.departmentKarabük Üniversitesien_US
dc.description.abstractAdvanced glycation end products (AGEs) are a large number of heterogeneous compounds formed by the glycation of proteins, fats or nucleic acids. Endogenous AGEs have been associated with various health problems such as obesity, type 2 diabetes mellitus and cardiovascular disease. Inflammation is thought to be one of the main mechanisms in the development of these disorders. Although AGEs are produced endogenously in the body, exogenous sources such as smoking and diet also contribute to the body pool. Therefore, when the AGE pool in the body rises above physiological levels, different pathological conditions may occur through various mechanisms, especially inflammation. While the effects of endogenous AGEs on the development of inflammation have been studied relatively extensively, and current evidence indicates that dietary AGEs (dAGEs) contribute to the body's AGE pool, it is not yet known whether dAGEs have the same effect on the development of inflammation as endogenous AGEs. Therefore, this review aimed to evaluate the results of cross-sectional and intervention studies to understand whether dAGEs are associated with inflammation and, if there is an effect on inflammation, through which mechanisms this effect might occur.en_US
dc.identifier.doi10.1111/nbu.12653
dc.identifier.endpage18en_US
dc.identifier.issn1471-9827
dc.identifier.issn1467-3010
dc.identifier.issue1en_US
dc.identifier.pmid38114851en_US
dc.identifier.scopus2-s2.0-85180219304en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage6en_US
dc.identifier.urihttps://doi.org/10.1111/nbu.12653
dc.identifier.urihttps://hdl.handle.net/20.500.14619/6267
dc.identifier.volume49en_US
dc.identifier.wosWOS:001127300200001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofNutrition Bulletinen_US
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectadvanced end productsen_US
dc.subjectdieten_US
dc.subjectglycationen_US
dc.subjectinflammationen_US
dc.subjectnutritionen_US
dc.titleEvaluation of the effects of dietary advanced glycation end products on inflammationen_US
dc.typeReviewen_US

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