Produtos finais de glicação avançada em alimentos e seus efeitos na saúde

Abstract

Advanced glycation end products are complex and heterogeneous compounds which can be formed either endogenously or exogenously. Three principal pathways are involved in the formation of these compounds: Maillard reaction, polyol pathway and lipid peroxidation. AGEs can be detected by various methods, but the most used are ELISA and high performance liquid chromatography coupled to mass spectrometer. In a study published by the American Dietetic Association was quantifyed the amount of carboximethyllisine, an AGE, in several foods, aiming to build a guide for advise the reduction of that compounds in the diet. From this database it can be seen that foods with high amounts of protein and fats like beef and cheese possess higher AGEs, while carbohydrate foods like vegetables and fruits have a lower content. This information also show that the food preparation method influences the amount of AGEs produced. Thus, cooking for short periods, with a moist heat, low temperatures and using acidic ingredients such as lemon and vinegar lead to a reduced level of AGEs. Although it was already known dietary AGEs its contribution to the body pool of these compounds was do not knew. Meantime, studies have related that low molecular weight AGEs are absorbed and that about two thirds are retained in the body, and only one third is excreted in urine. Furthermore, these compounds accumulate in the organism with aging, a exacerbated fact in pathological conditions such as diabetes, renal failure, cardiovascular disease, Alzheimer's disease and rheumatoid arthritis. Thus, it is observed that the involvement of AGEs in the pathophysiology of these diseases occurs through both independent and dependent receptors mechanisms. These processes may contribute to increased oxidative stress and both a high intake of AGEs as altered glucose metabolism can concur to the AGEs formation and deposition in various organs and systems; which reflects in several pathological conditions such as retinopathy, coronary heart disease, stroke, chronic kidney disease and sarcopenia that consequently lead to reduced longevity. Thus, this paper when conduct a broad survey about AGEs seek foster understanding of the importance of these compounds in the development of several diseases as well as possible influences to dietary-targeted interventions.