Опубликована: Янв. 1, 2024
Язык: Английский
Food Chemistry, Год журнала: 2023, Номер 431, С. 137152 - 137152
Опубликована: Авг. 12, 2023
Язык: Английский
Процитировано
24
Biomolecules, Год журнала: 2024, Номер 14(2), С. 202 - 202
Опубликована: Фев. 8, 2024
Advanced glycation end-products (AGEs) have recently been implicated in the onset/progression of lifestyle-related diseases (LSRDs); therefore, suppression AGE-induced effects may be used both prevention and treatment these diseases. Various AGEs are produced by different biological pathways body. Glyceraldehyde (GA) is an intermediate glucose fructose metabolism, GA-derived (GA-AGEs), cytotoxic compounds that accumulate induce damage mammalian cells, contribute to LSRDs. The following GA-AGE structures detected date: triosidines, pyridinium compounds, pyrrolopyridinium lysine dimers, methylglyoxal-derived hydroimidazolone 1, argpyrimidine. GA-AGEs a key contributor formation toxic (TAGE) many cells. extracellular leakage TAGE affects surrounding cells via interactions with receptor for AGEs. Elevated serum levels TAGE, which trigger types cell damage, as novel biomarker early diagnosis LSRDs well evaluations efficacy. This review provides overview GA-AGEs.
Язык: Английский
Процитировано
12
Journal of Food Protection, Год журнала: 2024, Номер 87(9), С. 100338 - 100338
Опубликована: Авг. 3, 2024
Advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), and polycyclic hydrocarbons (PAHs) are toxic substances that produced in certain foods during thermal processing by using common high-temperature unit operations such as frying, baking, roasting, grill cooking, extrusion, among others. Understanding the formation pathways of these potential risk factors, which can cause cancer or contribute to development many chronic diseases humans, is crucial for reducing their occurrence thermally processed foods. During processing, food rich carbohydrates, proteins, lipids undergoes a Maillard reaction, leading production highly active carbonyl compounds. These compounds then react with other form harmful substances, ultimately affect negatively health human body. Although differ various forms formation, they all partake pathway. This review primarily summarizes occurrence, pathways, reduction measures food, based on independent studies each specific contaminant its corresponding matrix. Finally, it provides several approaches simultaneous multiple
Язык: Английский
Процитировано
10
Food Research International, Год журнала: 2024, Номер 191, С. 114739 - 114739
Опубликована: Июль 6, 2024
Язык: Английский
Процитировано
9
Food Additives & Contaminants Part A, Год журнала: 2024, Номер 41(10), С. 1242 - 1274
Опубликована: Июль 22, 2024
Thermal treatment of food can lead to the formation potentially harmful chemicals, known as process contaminants. These are adventitious contaminants that formed in during processing and preparation. Various techniques, such heating, drying, grilling, fermentation, generate hazardous chemicals acrylamide (AA), advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), furan, polycyclic hydrocarbons (PAHs), N-nitroso compounds (NOCs), monochloropropane diols (MCPD) their esters (MCPDE) which be detrimental human health. Despite efforts prevent these processing, eliminating them is often challenging due unknown mechanisms. It critical identify potential harm health processed understand mechanisms by form prolonged exposure toxic problems. mitigation strategies, use diverse pre- post-processing treatments, product reformulation, additives, variable conditions, novel integrated have been proposed control hazards. In this review, we summarize occurrence, for produced food, strategies minimize impact.
Язык: Английский
Процитировано
7
Progress in Retinal and Eye Research, Год журнала: 2024, Номер 101, С. 101260 - 101260
Опубликована: Март 21, 2024
Язык: Английский
Процитировано
5
Current Opinion in Food Science, Год журнала: 2024, Номер 60, С. 101217 - 101217
Опубликована: Сен. 6, 2024
Язык: Английский
Процитировано
4
Food Bioscience, Год журнала: 2024, Номер 63, С. 105692 - 105692
Опубликована: Дек. 13, 2024
Язык: Английский
Процитировано
4
Food Chemistry, Год журнала: 2025, Номер 473, С. 143034 - 143034
Опубликована: Янв. 22, 2025
Язык: Английский
Процитировано
0
Food Research International, Год журнала: 2025, Номер 208, С. 116099 - 116099
Опубликована: Фев. 28, 2025
The increasing tendency to use animal-free and gluten-free proteins leads replacing traditional with legume-based ingredients. Of these, refined pea (Pisum sativum L.) is gaining momentum due its availability, nutritional value low allergenicity. However, little known of the propensity ingredients generate process-induced compounds in high-temperature processed foods, reactivity contaminant during digestion. This study explored levels behavior selected newly formed (NFCs) (furfural, 5-(hydroxymethyl)furfural (HMF), 3-deoxyglucosone (3-DG), 1-deoxyglucosone (1-DG), glyoxal (GO), methylglyoxal (MGO), dimethylglyoxal (DMGO), glucosone (GCO)) a pea-based sponge cake baked at 200 °C subjected vitro digestion, by comparison reference wheat-based cake. formulation generated highest furanic dicarbonyl compounds, 3-DG HMF being most abundant (162.44 ± 2.79 270.61 14.91 μg/g dry cake, respectively), compared (131.43 4.34 166.83 0.88 respectively). differences NFC between pea- cakes were maintained Generally, decreased, glyoxales increased deoxyglucosones more stable Surprisingly, even after any decrease, remained high end digestion both products (up 215.18 0.42, 188.96 3.02, 15.76 0.26 for HMF, 3-DG, MGO, These amounts resulted from balance formation consumption reactions, influenced gastric intestinal environments composition. has therefore highlighted key safety aspects considering complex, food matrices.
Язык: Английский
Процитировано
0