Advanced glycosylation end products and nutrition - A possible relation with diabetic atherosclerosis and how to prevent it

  • Xanthis A
  • Hatzitolios A
  • Koliakos G
 et al. 
  • 23


    Mendeley users who have this article in their library.
  • 16


    Citations of this article.


Advanced glycosylation end product (AGE) levels are elevated in diabetic patients andmaycontribute to the excessive cardiovascular disease in this population, promotingoxidant stressandchronic vascular inflammation. AGEs in people with diabetes mellitus are formed mainly by protein and lipid glucosylation in an environment of chronic hyperglycemia and also by prolonged thermal food processing (diet derived AGEs). This brief review summarizes current literature about food derived AGEs and their relationship with diabetic vascular disease and supports theimportance of lowAGEdiet asanessential preventiveor therapeutic intervention against atheromatosis progress.

Author-supplied keywords

  • Advanced glycosylation end products
  • Atheromatosis
  • Diabetes
  • Diet

Get free article suggestions today

Mendeley saves you time finding and organizing research

Sign up here
Already have an account ?Sign in

Find this document


  • A. Xanthis

  • A. Hatzitolios

  • G. Koliakos

  • V. Tatola

Cite this document

Choose a citation style from the tabs below

Save time finding and organizing research with Mendeley

Sign up for free