Advanced Glication End Products And Their Effect On Health

Öz

Advanced glycation end products are formed through a series of chemical reactions involving amino acids, peptides, proteins, and ketones at normal temperature or under heat-treated conditions. When foods undergo heat treatment, a significant amount of advanced glycation end products is produced through the Maillard reaction. Upon consumption of these foods, advanced glycation end products gain biological activity through digestion and absorption, accumulating in various tissues and organs. The presence of advanced glycation end products in foods and the associated public health risks of their consumption have drawn considerable attention. Studies have shown a close relationship between dietary intake of advanced glycation end products and the development of chronic diseases such as diabetes, diabetic nephropathy, diabetic retinopathy, cardiovascular diseases, vascular complications, osteoporosis, and Alzheimer's disease.

Anahtar Kelimeler

• Glycation
• Advanced glycation end products
• Maillard reaction
• Inhibition

GELİŞMİŞ GLİKASYON SON ÜRÜNLERİ VE SAĞLIK ÜZERİNE ETKİSİ

Öz

Gelişmiş glikasyon son ürünleri, amino asitlerinin, peptidlerin, proteinlerin ve ketonların normal sıcaklıkta veya ısıl işlem görmüş koşullarda bir dizi kimyasal reaksiyonuyla oluşur. Gıdalar ısıl işlem gördüğünde, Maillard reaksiyonu vasıtasıyla büyük miktarda gelişmiş glikasyon son ürünleri ortaya çıkar. Söz konusu gıdalar tüketildiğinde, gelişmiş glikasyon son ürünleri sindirim ve emilim yoluyla biyolojik aktivite kazanır ve tüm doku ve organlarda birikir. Gıdalarda oluşan gelişmiş glikasyon son ürünleri varlığı ve bunların tüketilmesiyle oluşan halk sağlığı riskleri oldukça dikkat çekmektedir. Yapılan çalışmalarda; diyabet, diyabete bağlı böbrek yetmezliği, diyabetik retinopati, kardiyovasküler hastalıklar, damar komplikasyonları, osteoporoz ve alzheimer gibi kronik hastalıkların oluşumu gıdalarla gelişmiş glikasyon son ürünleri alımı ile ilgili yakından ilişkili olduğunu gösterilmektedir.

Anahtar Kelimeler

• Glikasyon
• Gelişmiş glikasyon son ürünleri
• Maillard reaksiyonu
• İnhibisyon

Kaynakça

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