The Role of Metabolic and Environmental Factors in the Formation of Advanced Glycation End Products

Authors : Burak Erim

Pages : 986-997

Doi:10.46413/boneyusbad.1551266

View : 33 | Download : 76

Publication Date : 2025-12-19

Article Type : Review Paper

Abstract :Advanced glycation end products (AGEs) are detrimental compounds formed through the non-enzymatic glycation and oxidation of proteins, lipids, and nucleic acids. Their accumulation, influenced by factors such as hyperglycemia, aging, obesity, chronic kidney disease, and inflammatory processes, poses significant health risks. Hyperglycemia, prevalent in diabetes, accelerates the formation of these compounds due to elevated levels of reactive dicarbonyls, including methylglyoxal. Aging contributes to the buildup of these products, potentially accelerating age-related physiological decline. Obesity exacerbates their accumulation through increased oxidative stress and insulin resistance. Environmental factors, such as dietary habits, cooking methods, and lifestyle choices, play crucial roles in the formation of these compounds. Protein- and fat-rich foods subjected to high temperatures tend to have higher concentrations of these harmful compounds. Foods rich in proteins and fats, particularly when subjected to high temperatures, exhibit higher concentrations of these harmful compounds. Lifestyle factors, including physical inactivity and smoking, further elevate their levels; conversely, regular physical activity is associated with lower concentrations. The aim of this review is to elucidate the factors influencing the formation of Advanced glycation end products and to identify strategies to reduce their adverse health effects.
Keywords : İleri Glikasyon Son Ürünleri, Beslenme Alışkanlıkları, Yaşam Tarzı Alışkanlıkları

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