Glycative stress and anti-aging: 15. Regulation of Glycative stress. 3. Reduction of AGEs intake from food.

抄録

Lifestyle and dietary habits aimed at the reduction of glycative stress are called anti-glycation. Specific measures for anti-glycation include reduction of postprandial glucose elevation, inhibition of glycative reaction, decomposition and excretion of advanced glycation end products (AGEs) produced and reducing the intake of AGEs in the diet. Since food contains nutrients such as proteins, lipids and carbohydrates, glycation proceeds during cooking, processing and storage. Melanoidins are dark brown substances in food having physiological functions such as imparting brown color to food and having an anti-oxidant effect (so-called “good AGEs”). On the other hand, heterocyclic amine, and acrylamide in food are substances that are involved in mutagenicity and carcinogenicity (so-called “bad AGEs”). Most AGEs ingested from food, are excreted in the urine. However, it is reported that AGEs contained in ingested food may accumulate in the body of patients with chronic renal failure caused by impaired renal function. In healthy persons, about 7% of the AGEs contained in ingested food may remain in the body. To suppress the effects of AGEs in food on the body, we can consider selecting a cooking method that produces fewer AGEs and the reduction of AGEs absorption in the body. Although various analytical methods have been reported for measuring AGEs in food, there are few examples where pretreatment methods of samples have been studied in detail. It is necessary to verify the effects of ingested AGEs in food, the accuracy of AGEs measurement, health condition, and eating habits of the person ingesting the food.