ACTIVATION OF CELLULAR ANTIOXIDATIVE DEFENSE MECHANISMS BY CARBOXYMETHYL-LYSINE-RECEPTOR FOR ADVANCED GLYCATION END-PRODUCTS (RAGE) INTERACTION

摘要

Thermal treatment during the production and processing of foods leads to a variety of desired changes in color, taste and aroma but also enhances the formation of Advanced Glycation End Products (AGE), formed by the reaction of amino acids and reducing carbohydrates. Carboxymethyl-lysine (CML), a lysine derivative and major AGE, has been detected in dairy products and in a multitude of other foods. Various studies indicate that food derived AGEs are absorbed in the intestines, with the transephitelial uptake based on passive diffusion.