Özet:

Methylglyoxal (MG), a toxic α-dicarbonyl compound, can be produced endogenously through various pathways. Furthermore, exogenous exposure of MG may also occur due to daily intake of several foods and beverages. Although its formation in cells is inevitable, there are some detoxification systems that prevent its accumulation in cells. The most important of the protective mechanisms against MG toxicity is the glutathione-dependent glyoxalase system, which is an antioxidant defense mechanism. In hyperglycemic conditions and high energy diet, MG may accumulate in cells due to increased production or insufficient detoxification. As a result of its excessive accumulation, MG can cross-link with DNA and cause epigenetic changes and cellular damage. It can cause mitochondrial dysfunctions and apoptosis in different cells by increasing free radical production. MG readily reacts with proteins, lipids, and nucleic acids to form advanced glycation end products (AGEs). These advanced glycation products are associated with various pathophysiological mechanisms such as diabetic complications, aging and neurodegenerative disorders. In addition to the diet, the cooking and storage methods of the foods also affect the MG content. The aim of this review is to discuss the effects of methylglyoxal on health and the ways to reduce these effects.

Anahtar Kelimeler: