İleri Glikasyon Son Ürünlerinin Oluşumunda Metabolik ve Çevresel Etkenlerin Rolü

Yıl 2025, Cilt: 7 Sayı: 3, 986 - 997, 19.12.2025

Burak Erim

https://doi.org/10.46413/boneyusbad.1551266

Öz

İleri glikasyon son ürünleri, proteinlerin, lipidlerin ve nükleik asitlerin enzimatik olmayan glikasyon ve oksidasyon yoluyla oluşan zararlı bileşiklerdir. Bu bileşenlerin birikimi, hiperglisemi, yaşlanma, obezite, kronik böbrek hastalığı ve inflamatuar süreçler gibi faktörlerden etkilenir ve önemli sağlık riskleri taşır Diyabette yaygın olan hiperglisemi, reaktif dikarbonillerin, özellikle metilgloksalin, yükselmiş seviyeleri nedeniyle bu bileşiklerin oluşumunu hızlandırır. Yaşlanma, bu ürünlerin birikimine katkıda bulunarak fizyolojik gerilemenin hızlanmasına yol açabilir. Obezite, artan oksidatif stres ve insülin direnci aracılığıyla birikimi artırır. Çevresel faktörler, beslenme alışkanlıkları, pişirme yöntemleri ve yaşam tarzı seçimleri, bu bileşenlerin oluşumunda kritik rol oynar. Yüksek sıcaklıkta pişirme yöntemleri, özellikle ızgara ve kızartma, yiyeceklerde bu bileşiklerin seviyelerini önemli ölçüde artırır; nemli pişirme yöntemleri ve daha düşük sıcaklıklar bu etkiyi azaltmaya yardımcı olur. Yüksek sıcaklıklara maruz kalan protein ve yağ açısından zengin besinler, bu zararlı bileşiklerin daha yüksek konsantrasyonlarına sahiptir. Fiziksel inaktivite ve sigara kullanma gibi yaşam tarzı faktörleri de seviyeleri yükseltirken, düzenli fiziksel aktivite daha düşük konsantrasyonlarla ilişkilidir. Bu çalışma, ileri glikasyon son ürünleri'nin oluşumunu etkileyen faktörleri açıklamayı ve olumsuz sağlık etkilerini azaltma stratejilerini tanımlamayı amaçlamaktadır.

Anahtar Kelimeler

İleri Glikasyon Son Ürünleri , Beslenme Alışkanlıkları , Yaşam Tarzı Alışkanlıkları

The Role of Metabolic and Environmental Factors in the Formation of Advanced Glycation End Products

Öz

Advanced glycation end products (AGEs) are detrimental compounds formed through the non-enzymatic glycation and oxidation of proteins, lipids, and nucleic acids. Their accumulation, influenced by factors such as hyperglycemia, aging, obesity, chronic kidney disease, and inflammatory processes, poses significant health risks. Hyperglycemia, prevalent in diabetes, accelerates the formation of these compounds due to elevated levels of reactive dicarbonyls, including methylglyoxal. Aging contributes to the buildup of these products, potentially accelerating age-related physiological decline. Obesity exacerbates their accumulation through increased oxidative stress and insulin resistance. Environmental factors, such as dietary habits, cooking methods, and lifestyle choices, play crucial roles in the formation of these compounds. Protein- and fat-rich foods subjected to high temperatures tend to have higher concentrations of these harmful compounds. Foods rich in proteins and fats, particularly when subjected to high temperatures, exhibit higher concentrations of these harmful compounds. Lifestyle factors, including physical inactivity and smoking, further elevate their levels; conversely, regular physical activity is associated with lower concentrations. The aim of this review is to elucidate the factors influencing the formation of Advanced glycation end products and to identify strategies to reduce their adverse health effects.

Anahtar Kelimeler

Advanced Glycation End Products , Dietary Habits , Lifestyle Habits

Kaynakça

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