| Description |
1 online resource (469 pages) |
| Contents |
Title Page -- Copyright Page -- Table of Contents -- Preface -- Editor -- Contributors -- Section I What Are AGEs? -- 1. What Are AGEs, Their Chemical Structure, and How Can They Be Measured? -- 2. How AGEs Cause Disease: Cellular Mechanisms -- 3. AGE Clearance Mechanisms -- 4. How Are AGEs Handled by the Kidney? -- Section II The Modern Diet & AGEs: How Do Exogenous AGEs Become Incorporated into Our Body? -- 5. Dietary Advanced Glycation End Products: Animal Studies -- 6. AGEs in Infant Formulas: Chemical and Physiological Aspects |
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7. Potentially Toxic Food Components Formed by Excessive Heat Processing8. Is Part of the Fructose Effects on Health Related to Increased AGE Formation? -- Section III Role of AGEs in the Pathogenesis of Chronic Diseases -- 9. Role of Advanced Glycation Products in Health and Disease in Children -- 10. The Role of Advanced Glycation End Products in Cognitive Decline and Dementia -- 11. Advanced Glycation End Products and Polycystic Ovarian Syndrome -- 12. Dietary AGEs and Diabetic Complications -- 13. Dietary AGEs and Aging |
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14. AGE and Erectile Dysfunction: Any Role of Dietary AGEs?15. Biological Implications of Diet-Derived Advanced Glycation End Products on Carcinogenesis -- 16. Advanced Glycation End Products and Their Receptors in Aspiration-Induced Acute Respiratory Distress Syndrome -- 17. Dietary AGEs in the Development and Progression of Chronic Kidney Disease -- 18. Dietary AGEs May Have Different Effects in People with Vegetarian versus Omnivorous Eating Patterns -- 19. Effects of Dietary AGEs in the Gut Microbiota Composition |
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20. Associations of Circulating AGE Levels and Cardiovascular Disease-Incidence and Outcome21. Pathological Role of AGEs in Osteoporosis -- 22. Is There a Relationship between Dietary AGEs and Food Allergies? -- 23. Quantitation and Potential Health Effects of Advanced Glycation End Products in Pet Foods -- 24. The Role of AGEs in the Pathogenesis of Macrovascular Complications in Diabetes Mellitus -- Section IV Therapeutic Alternatives to Deal with Dietary AGEs -- 25. Plant-Derived Products with Antiglycation Activity |
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26. Dietary Intake of AGEs and ALEs and Inflammation: Nutritional Aspects27. Effects of a Low-AGE Diet on Insulin Sensitivity -- 28. Clinical Trials with an AGE-Restricted Diet -- 29. Blocking Gastrointestinal Absorption of AGEs -- 30. Antagonizing the Effects of Dietary Advanced Glycation End Products on Endothelial Dysfunction -- 31. Methylglyoxal and Other AGEs: Good and Bad Dual Role in the Body |
| Summary |
"Of the many dietary factors associated with inflammation and oxidative stress, a specific group are food-derived pro-inflammatory and pro-oxidant compounds, so-called advanced glycation end products (AGEs). While AGEs have been recognized as factors in the pathogenesis of diabetic complications, the importance of AGEs of dietary origin as a factor in human disease is of more recent concern. This book presents data from the past two decades on the role of AGEs in causing chronic disease. It starts by defining the compounds passing through all the clinical diseases that have been associated with them and finishes by offering different therapeutic options to deal with the problem."--Provided by publisher |
| Notes |
Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force. WlAbNL |
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Print version record |
| Form |
Electronic book
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| ISBN |
9781351646352 |
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1351646354 |
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