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Advaced Glycation End Products

Advaced Glycation End Products OnxM7
The global challenge against cardiovascular diseases, some tumours, diabetes, and diabetes-related disorders have accelerated. These conditions are often due to several dysfunctions in the metabolic pathway, which are influenced by diet. One reason for this is that excess consumption of processed foods may be accompanied by conversion of their components into harmful macromolecules such methylglyoxal (MGO) and glyoxal (GO) in the body. These hazardous compounds can be restricted during metabolism by plant-based natural sources or some medications. In this paper, anti-diabetic beverages such as green tea, bergamot-flavored black tea, and olive-leaf tea were used as plant-based sources, and functional snacks were developed using these ingredients. According to the results, the teas limited the formation of glycation products, with the greatest effects from bergamot-flavored black tea, followed by green tea and olive-leaf tea, respectively. The rates of MGO reduction were 83. 80 ± 4. 19, 97. 84 ± 4. 4, and 96. 51 ± 4. 37 μg/100 g, while the rates of GO reduction were 65. 18 ± 2. 95, 93. 7 ± 4. 2, and 33. 1 ±1. 50 μg/100 g, respectively.
The global challenge against cardiovascular diseases,
some
tumours
, diabetes, and diabetes-related disorders have accelerated. These conditions are
often
due to several dysfunctions in the metabolic pathway, which
are influenced
by diet. One reason for this is that excess consumption of processed foods may
be accompanied
by conversion of their components into harmful macromolecules such
methylglyoxal
(
MGO
) and
glyoxal
(GO) in the body. These hazardous compounds can
be restricted
during metabolism by plant-based natural sources or
some
medications. In this paper, anti-diabetic beverages such as green
tea
, bergamot-flavored black
tea
, and olive-leaf
tea
were
used
as plant-based sources, and functional snacks
were developed
using these ingredients. According to the results, the
teas
limited the formation of
glycation
products, with the greatest effects from bergamot-flavored black
tea
, followed by green
tea
and olive-leaf
tea
,
respectively
. The rates of
MGO
reduction were 83. 80 ± 4. 19, 97. 84 ± 4. 4, and 96. 51 ± 4. 37
μg
/100 g, while the rates of GO reduction were 65. 18 ± 2. 95, 93. 7 ± 4. 2, and 33. 1 ±1. 50
μg
/100 g,
respectively
.
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