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Lookup NU author(s): Dr Cath BirchORCiD, Professor Graham BonwickORCiD
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Controversy remains over the impact of advanced glycation endproducts (AGEs), not only in their formation, but also whether they actually come directly from food products or are generated by the body in response to ingestion of certain foods. This final chapter will take a different approach to food contaminants and look at the health impact of AGEs, regardless of whether they are directly ingested from food, autogenerated by the body as a consequence of underlying disease conditions or contribute to the aetiology of disease. Advanced Glycation Endproducts (AGEs) are formed from food components or as a consequence of some disease states, such as Type II Diabetes or cardiovascular disease (CVD). As such these compounds are inextricably linked to the Maillard reaction and cooking conditions. Furthermore, processing-derived chemical contaminants in cooked foods are of concern to consumers. This chapter examines new research into naturally derived plant extracts as inhibitory agents on new dietary AGE (dAGE) formation and introduces practical approaches for the reduction of dAGE consumption in the daily diet. Understanding the pathogenic mechanisms of AGEs is paramount to develop strategies against diabetic and cardiovascular complications.
Author(s): Birch CS, Bonwick GA
Editor(s): Birch; CS Bonwick, GA
Publication type: Book Chapter
Publication status: Published
Book Title: Mitigating Contamination from Food Processing
Year: 2019
Pages: 191-220
Print publication date: 01/11/2019
Online publication date: 01/11/2019
Acceptance date: 02/06/2019
Series Title: Food Chemistry, Function and Analysis
Publisher: Royal Society of Chemistry
URL: https://pubs.rsc.org/en/content/ebook/978-1-78262-922-1
Library holdings: Search Newcastle University Library for this item
ISBN: 9781782629221
