Recent developments in in-vitro assessment of advanced glycation end products


SERİN Y., AKBULUT G., Uğur H., Yaman M.

Current Opinion in Food Science, vol.40, pp.136-143, 2021 (SCI-Expanded) identifier

  • Publication Type: Article / Review
  • Volume: 40
  • Publication Date: 2021
  • Doi Number: 10.1016/j.cofs.2021.03.011
  • Journal Name: Current Opinion in Food Science
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts
  • Page Numbers: pp.136-143
  • Kütahya Health Sciences University Affiliated: Yes

Abstract

© 2021 Elsevier LtdRecent changes in dietary habits have led to increased intake of dietary advanced glycation end products (AGEs). As AGEs play a notable role in many diseases, it is important to understand the role of AGEs in the whole metabolic processes. The aim of this review is to explain the biological formation, digestion, and absorption of AGEs, and to examine the in vitro methodologies used for determination of bioaccessibility of AGEs. As human trials are often costly, resource-intensive, and ethically controversial, the standardized static in vitro digestion method is recommended to obtain comparable results of AGEs digestibility and to understand how to decrease or prevent AGEs. More in vitro research on this topic needs to be conducted to give better nutritional recommendations.