THE ROLE OF FOOD IN GLYCATION AND LIPOXIDATION OF END PRODUCTSAND – AMPLIFIERS OF INFLAMMATION
Abstract
BACKGROUND Today chronic diseases (ChD) constitute the leading cause of morbidity and mortality.They are clearly associated with our lifestyle, and with consumption of cheap processedagricultural products, which affect the function of the immune system, and the inflammatory response.The non-enzymatic pathway for glycation of dietary products plays an important role inthe pathogenesis of ChDs, particularly diabetes, and metabolic syndrome. Oxidative stresswith lipid peroxidation, and protein glycation have been associated with atheriosclerosis,cancer prevention and therapy, endocrine, gastrointestinal disorders (such as liver cirrhosis and steatosis as well as with inflammatory bowel disorders), pulmonary disorders,rheumatoid arthritis and other skeletomuscular, and skin diseases.By far the greatest of contributors of dietary advanced glycation end products (AGE) seemto be dairy products, bread and meat. CONCLUSIONS General caloric restriction, restriction in intake of processed agricultural foods, cautiousvitamin, antioxidant, pre- and probiotics supplementation seemed to be effective ways toextend life span.However, exaggerated inflammation is also observed in patients, who suffer acutediseases: infections, trauma and advanced surgical and medical treatments such as transplantations. Complications and sequelae to these events are significantly more common inelderly and particularly in those with ChDs. There is a lot of evidence that the lifestyle of thepatients and degree of inflammation before trauma significantly affects outcomeDownloads
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