Dietary Advanced Glycosylation End-Products (dAGEs) and Melanoidins Formed through the Maillard Reaction: Physiological Consequences of their Intake

Cristina Delgado-Andrade, Vincenzo Fogliano

Research output: Contribution to journalReview articleAcademicpeer-review

15 Citations (Scopus)

Abstract

The main purpose of this review is to clarify whether the consumption of food rich in melanoidins and dietary advanced glycosylation end-products (dAGEs) is harmful or beneficial for human health. There are conflicting results on their harmful effects in the literature, partly due to a methodological issue in how dAGEs are determined in food. Melanoidins have positive functions particularly within the gastrointestinal tract, whereas the intake of dAGEs has controversial physiological consequences. Most of the in vivo intervention trials were done comparing boiled versus roasted diet (low and high dAGE, respectively). However, these studies can be biased by different lipid oxidation and by different calorie density of foods in the two conditions. The attraction that humans have to cooked foods is linked to the benefits they have had during mankind's evolution. The goal for food technologists is to design low-energy-dense products that can satisfy humans' attraction to rewarding cooked foods.
LanguageEnglish
Pages271-291
JournalAnnual Review of Food Science and Technology
Volume9
DOIs
Publication statusPublished - 25 Mar 2018

Fingerprint

melanoidins
Maillard Reaction
Advanced Glycosylation End Products
Maillard reaction
cooked foods
Food
food consumption
gastrointestinal system
human health
food intake
lipid peroxidation
Gastrointestinal Tract
advanced glycation end products
melanoidin polymers
energy
diet
Diet
Lipids
Health

Keywords

  • CML
  • Diabetes
  • Dietary AGEs
  • Food design
  • Inflammation
  • Insulin resistance
  • Maillard reaction
  • Melanoidins
  • Protein glycation

Cite this

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title = "Dietary Advanced Glycosylation End-Products (dAGEs) and Melanoidins Formed through the Maillard Reaction: Physiological Consequences of their Intake",
abstract = "The main purpose of this review is to clarify whether the consumption of food rich in melanoidins and dietary advanced glycosylation end-products (dAGEs) is harmful or beneficial for human health. There are conflicting results on their harmful effects in the literature, partly due to a methodological issue in how dAGEs are determined in food. Melanoidins have positive functions particularly within the gastrointestinal tract, whereas the intake of dAGEs has controversial physiological consequences. Most of the in vivo intervention trials were done comparing boiled versus roasted diet (low and high dAGE, respectively). However, these studies can be biased by different lipid oxidation and by different calorie density of foods in the two conditions. The attraction that humans have to cooked foods is linked to the benefits they have had during mankind's evolution. The goal for food technologists is to design low-energy-dense products that can satisfy humans' attraction to rewarding cooked foods.",
keywords = "CML, Diabetes, Dietary AGEs, Food design, Inflammation, Insulin resistance, Maillard reaction, Melanoidins, Protein glycation",
author = "Cristina Delgado-Andrade and Vincenzo Fogliano",
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Dietary Advanced Glycosylation End-Products (dAGEs) and Melanoidins Formed through the Maillard Reaction : Physiological Consequences of their Intake. / Delgado-Andrade, Cristina; Fogliano, Vincenzo.

In: Annual Review of Food Science and Technology, Vol. 9, 25.03.2018, p. 271-291.

Research output: Contribution to journalReview articleAcademicpeer-review

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AU - Fogliano, Vincenzo

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AB - The main purpose of this review is to clarify whether the consumption of food rich in melanoidins and dietary advanced glycosylation end-products (dAGEs) is harmful or beneficial for human health. There are conflicting results on their harmful effects in the literature, partly due to a methodological issue in how dAGEs are determined in food. Melanoidins have positive functions particularly within the gastrointestinal tract, whereas the intake of dAGEs has controversial physiological consequences. Most of the in vivo intervention trials were done comparing boiled versus roasted diet (low and high dAGE, respectively). However, these studies can be biased by different lipid oxidation and by different calorie density of foods in the two conditions. The attraction that humans have to cooked foods is linked to the benefits they have had during mankind's evolution. The goal for food technologists is to design low-energy-dense products that can satisfy humans' attraction to rewarding cooked foods.

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KW - Maillard reaction

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KW - Protein glycation

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JO - Annual Review of Food Science and Technology

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