Impact of dietary advanced glycation end products (dAGEs) in processed foods on health

Simple item page
dc.contributor.authorKunnel, S.
dc.contributor.authorChakraborty, I.
dc.contributor.authorGovindaraju, I.
dc.contributor.authorMal, S.S.
dc.contributor.authorMazumder, N.
dc.date.accessioned2026-02-08T16:49:54Z
dc.date.issued2024
dc.description.abstractA correlation has been observed between increased consumption of processed food and the rise of various metabolic, neurological, and reproductive diseases. This can be attributed to the formation of dietary advanced glycation end products (dAGEs), which are known to be present in high concentrations in processed food items. This review primarily focuses on the factors affecting formation of AGEs present in processed food items and its role in the development of various diseases such as metabolic diseases, neurological disorders, infertility, and cancer have been presented here. © 2024 Elsevier Inc. All rights are reserved including those for text and data mining AI training and similar technologies.
dc.identifier.citationAdvanced Biophysical Techniques for Polysaccharides Characterization, 2024, Vol., , p. 309-325
dc.identifier.isbn9780443140426
dc.identifier.isbn9780443140433
dc.identifier.urihttps://doi.org/10.1007/s12035-025-05553-6
dc.identifier.urihttps://idr.nitk.ac.in/handle/123456789/33552
dc.publisherElsevier
dc.subjectAdvanced glycation end products
dc.subjectCardiometabolic diseases
dc.subjectMaillard reaction
dc.subjectProcessed food
dc.titleImpact of dietary advanced glycation end products (dAGEs) in processed foods on health

Files

Collections

Book Chapters