The role of AGEs in diabetic complications has been recognized by Banker et al. (2016). SAF is a noninvasive method of measuring AGEs. The investigators studied children with T1DM and compared SAF values to HbA1c levels and the mean HbA1c over the prior year. The authors used AGE Reader to measure SAF in patients and evaluated correlations with anthropometric and laboratory values. In addition, they used multivariate linear regression to test the effects of multiple study variables.
The AGEs produced by advanced glycation are potentially harmful molecules created by the body during normal aging and in situations of oxidative stress, inflammation, and hyperglycemic conditions. The AGEs form a byproduct of a nonenzymatic glycation reaction known as the Maillard reaction. This process involves the formation of a Schiff base adduct (Glycogen), followed by a highly reversible nucleophilic addition reaction. Who can find AGEs in dietary products and cigarette smoke? Foods with high fructose corn syrup and sugary drinks are known to be sources of AGEs. Cooking methods also play a role in AGE formation. The type of cooking method, water content, temperature, and pH levels can all affect the number of AGEs. Therefore, in addition to the food, the cooking method also involves the number of AGEs in the diet. In the past, researchers have proposed that AGEs are the causative agents of aging. However, no conventional devices detect AGE accumulation in facial skin. To overcome this problem, Lee and his colleagues developed an advanced glycation imaging system consisting of an ultraviolet light emitting diode, illumination, and image acquisition modules. We then analyzed the resulting images to obtain a glycation index (FAGI). AGEs are involved in the development of microvascular complications in diabetics. These compounds crosslink with extracellular matrix proteins, altering the structure and function of vascular tissue. Furthermore, AGEs have been linked to elevated oxidative stress, inflammation, and pericyte apoptosis. In addition to causing cellular toxicity, AGEs cause foam-cell formation and other disorders. Who will further study the role of AGEs in developing diabetes-related complications? Bioactive compounds found in foods and vegetables inhibit AGE formation and damage. These substances are usually polyphenols. Red grape skins have also shown promise as dietary anti-glycation agents. In animal studies, the red grape skins inhibit AGE formation in fructose-mediated protein glycation systems. However, further studies are necessary before we can be sure that dietary anti-glycation agents are effective. AGEs are formed when foods are cooked at high temperatures. The primary source of AGEs is our diet. Our bodies are designed to remove AGEs through enzymatic and antioxidant activities. But when we consume too much food containing AGEs, we cannot eliminate enough of them through these mechanisms. As a result, we end up with too many AGEs in our bodies, resulting in oxidative stress, inflammation, and other undesirable effects. AGEs cause several diseases, including diabetic retinopathy, cardiovascular disease, and ischemic heart failure. However, there are new ways to combat AGEs, including lifestyle changes. For example, traditional Chinese medicine uses an ingredient known as tanshinone IIA. This compound inhibits the formation of AGEs by inhibiting the expression of VEGF. In addition to anti-AGE drugs, lifestyle modifications are also helpful.
0 Comments
Leave a Reply. |