饮食高级糖化终产品 (AGEs):在预防与衰老相关的慢性疾病方面,可修改的风险因素?
Felipe Ávila1, Nadia Cruz2, Ma Angélica González3
1Department of Nutrition and Food Science, School of Nutrition and Dietetics, Health Science Faculty, Campus Lircay, University of Talca, Talca, 3480094, Chile; Interuniversity Center for Healthy Aging (CIES), Universidad de Talca, Talca, 3480094, Chile; VITALIS, Centro de Longevidad, Universidad de Talca, Talca, 3480094, Chile.
Biochimie
|June 5, 2025
概括
先进的糖化最终产品 (AGEs) 由与蛋白质和脂质反应的糖形成. 减少饮食中的AGE可能有助于预防与年龄相关的疾病和细胞衰老.
科学领域:
- 生物化学 生物化学
- 分子生物学分子生物学
- 老年学是一门学科.
背景情况:
- 先进的糖化终产物 (AGEs) 是通过糖和蛋白质/脂质之间的非酶性梅拉德反应形成的.
- 内源性形成 (例如高血糖期间) 和外源性摄入 (例如从煮熟的食物中) 都有助于AGE的积累.
- AGEs的积累与衰老和非传染性疾病的发展有关.
研究的目的:
- 审查将AGE与细胞衰老联系在一起的分子机制.
- 讨论AGE在糖尿病,心血管疾病,肌肉骨疾病和神经退行等与年龄相关的疾病中的作用.
- 突出减少饮食AGE的潜力,作为可修改的风险因素.
主要方法:
- 对当前科学证据的文献综述.
- 对参与AGE形成和作用的分子途径的分析.
- 关于AGE对衰老和疾病病原发生的贡献的综合数据.
主要成果:
- 通过各种分子机制,AGE有助于细胞衰老.
- 饮食和内源性AGE与糖尿病,心血管疾病,肌肉骨疾病和神经退行症的进展有关.
- 减少饮食中AGE摄入量是缓解与年龄相关疾病的潜在策略.
结论:
- AGEs在细胞衰老和与年龄相关的疾病中起着重要作用.
- 了解AGE分子影响对于制定预防策略至关重要.
- 调节AGE暴露,特别是饮食摄入量,为促进健康衰老提供了一个有希望的途径.
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