jf9b05891_si_001.pdf (296 kB)
Comparison of Free and Bound Advanced Glycation End Products in Food: A Review on the Possible Influence on Human Health
journal contribution
posted on 2019-12-12, 10:43 authored by Di Zhao, Bulei Sheng, Yi Wu, Hao Li, Dan Xu, Yingqun Nian, Shengyong Mao, Chunbao Li, Xinglian Xu, Guanghong ZhouDebate on the hazards of advanced glycation end products
(AGEs)
in food has continued for many years as a result of their uncertain
bioavailability and ability to bind to their receptors (RAGEs) in vivo. There are increasing evidence that free and bound
AGEs have many differences in gastrointestinal digestion, intestinal
absorption, binding with RAGEs, in vivo circulation,
and renal clearance. Therefore, this paper compares these aspects
between free and bound AGEs by summarizing the available knowledge.
On the basis of the current knowledge, we conclude that it is time
to differentiate free AGEs from bound AGEs in food in future studies,
because they vary in many aspects that are closely related to their
influence on human health. Several perspectives were proposed at the
end of this review for further exploring the difference between free
and bound AGEs in food.