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Advanced glycation end-products (AGEs) are a complex group of molecules that have been found almost everywhere among tissues and organs of the human body. 

The pool of AGEs in the human body can have two origins:

• endogenous - by the production of the body itself during the normal ageing process.
• exogenous – by eating heat-treated food, which are rich in AGEs.
Their concentration increases with age and is also related to different diseases and pathological conditions:
• Cardiovascular diseases
• Alzheimer’s disease
• Anemia
• Sarcopenia
• Osteoporosis
• Chronic kidney disease and renal failure 
• Cataract and macular degeneration

Due to its effects on ageing and human health, and since food is a major source, several analytical techniques have been used to measure the content of AGEs in food:

Methods of analysis of AGEs, their main benefits and limitations.



Most studies have estimated the concentration of Nε-carboxymethylisine (CML), a specific AGE, in foods using methods based on an enzyme-linked immunosorbent assay (ELISA). Although ELISA is rapid and inexpensive, most of the available CML ELISAs previously utilized have not been fully validated, and therefore the accuracy and reliability of reported AGEs levels based on this technique have been questioned.

Incomplete characterization of antibody epitope recognition is the main problem in utilizing immunological techniques to quantify AGEs content.

More-specific methods of dietary AGEs estimation, such as ultra-performance liquid chromatography– tandem mass spectrometry (UPLC-MS), are now widely recommended. One challenge associated with chromatographic techniques is the requirement for an acid hydrolysis step, which destroys a number of acid-sensitive AGEs.


REFERENCES
1. Semba, R. D.; Nicklett, E. J.; Ferrucci, L. Does Accumulation of Advanced Glycation End Products Contribute to the Aging Phenotype? J Gerontol A Biol Sci Med Sci. 2010 September;65A(9):963–975.
2. Guilbaud A., Niquet-Leridon C., Boulanger E., Tessier F. J. How Can Diet Affect the Accumulation of Advanced Glycation End-Products in the Human Body? Foods 2016, 5, 84.
3. Zhang, Q.; Ames, J. M.; Smith, R. D.; Baynes, J. W.; Metz, T. O. A perspective on the Maillard reaction and the analysis of protein glycation by mass spectrometry: probing the pathogenesis of chronic disease. J. Proteome Res. 2009, 8, 754-69.
4. Barbosa, J. H. P.; Souza, I. T.; Santana A. E. G.; Goulart, M. O. F. Determinação dos produtos avançados de glicação (ages) e de lipoxidação (ales) em alimentos e em sistemas biológicos: avanços, desafios e perspectivas. Quim. Nova. 2016. Vol. 39, No. 5, 608-620.
5. Ames, J.M. Determination of N epsilon-(carboxymethyl)lysine in foods and related systems. Ann N Y Acad Sci. 2008;1126:20–24.
6. Rabbani, N.; Thornalley, P.J. Dicarbonyls linked to damage in the powerhouse: glycation of mitochondrial proteins and oxidative stress. Biochem Soc Trans. 2008;36(pt 5):1045–1050.
7. Assar, S.H.; Moloney, C.; Lima, M., et al. Determination of N epsilon-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry. Amino Acids. 2009;36:317–326.
8. Ashraf, J. M.; Ahmad, S.; Choi, I.; Ahmad, N; Farhan, M.; Tatyana, G.; Shahab, U. Recent Advances in Detection of AGEs: Immunochemical, Bioanalytical and Biochemical Approaches. International Union of Biochemistry and Molecular Biology. 2015, V.67, N.12, P.897–913.
9. Lima, Raquel. STOP AGEs NOW: Do you want to reach a healthy age? Avoid the accumulation of A.G.E.s! 2019.





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