Abstract:

Advanced glycation final products (AGE) are a heterogeneous group of compounds synthesized physiologically in the body. Exogenously, it can also be taken into the body through food and smoking. The increasing levels of AGE in the body are associated with the development of many pathologies, including diabetes. There are many suggestions about the mechanism of the effects of AGE on diabetes pathophysology, but it is mainly referred to in two mechanisms, directly and indirectly. In the direct mechanism, increased levels of AGE in the plasma can cause cell damage and affect diabetes and diabetes complications. In the case of diabetes, a variety of structural proteins glycated with a rise in plasma glucose levels lose their function and the production of free radicals is induced. As evidence about the role of AGEs in diabetes pathogenesis increases, the importance of the amount of AGEs taken with foods, especially exogenous AGE sources, is increasing. At this point, it is believed that the limitation of dietary AGE intake will be an important strategy. This collection study aims to evaluate the effects of advanced glycation products on diabetes complications in conjunction with current literary information.