The Role of Dietary Advanced Glycation End Products on Chronic Diseases
A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Clinical Nutrition".
Deadline for manuscript submissions: closed (5 July 2024) | Viewed by 4033
Special Issue Editors
Interests: glycosciences; diagnostics; biomarkers; therapeutics; molecular biomimics, host-microbe interactions
Special Issues, Collections and Topics in MDPI journals
Interests: metabolic inflammation; NLRP3 inflammasome; diet-induced metabolic diseases; advanced glycation and products
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
We are excited to invite you to contribute original research papers and/or review articles on the “Role of Advanced Glycation End Products (AGEs) on Chronic Diseases.”
Non-enzymatic glycation is a set of chemical reactions that occur over a period of time when sugars, typically reducing sugars such as glucose or fructose, react with proteins, lipids, or nucleic acids without the involvement of enzymes.
The non-enzymatic glycation process results in a covalent bond between sugars and target molecules, such as amino acid residues of proteins and the lipid molecules, through a series of reactions, including the formation of Schiff base, Amadori product, and Maillard reaction. These reactions lead to the formation of more stable and irreversible end products known as advanced glycation end products (AGEs). The formation of AGEs is influenced by various factors, including the concentration of reducing sugars, the length of exposure, temperature, pH, and the presence of catalysts, such as metal ions. AGEs can accumulate in various tissues and organs throughout the body, particularly in long-lived proteins such as collagen, leading to tissue damage and dysfunction.
Non-enzymatic glycation and the subsequent formation of AGEs have been implicated in various pathological conditions and chronic diseases, including diabetes, atherosclerosis, chronic kidney disease, neurodegenerative diseases, and aging. The presence of AGEs can alter the structure and function of proteins and lipids, promote inflammation and oxidative stress, and contribute to cellular dysfunction and tissue damage.
There are several dietary sources of advanced glycation end products (AGEs). AGEs can form during food processing, cooking, and storage, of both animal- and plant-derived products. The exact AGE content of foods can vary depending on factors, such as cooking methods, cooking time, temperature, and ingredient composition. Additionally, the total AGE content of a meal can be influenced by the cooking techniques used and the combination of ingredients.
This Special Issue will focus on dietary sources of AGEs and their impact/role in chronic diseases and how to prevent AGE-led diseases through alternative dietary behaviour.
We, thus, invite investigators to contribute with original research articles, as well as review articles, that seek to offer new advances on dietary AGEs and to explore the pathological manifestations and molecular insights linked to AGEs accumulation, as well as innovative strategies aimed at the prevention/management of the harmful effects of AGEs on health.
Prof. Dr. Lokesh Joshi
Prof. Dr. Massimo Collino
Guest Editors
Manuscript Submission Information
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Keywords
- advanced glycation end products (AGEs)
- diet
- oxidative stress
- inflammation
- insulin resistance
- hyperglycaemia
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