ABSTRACT
Of the many dietary factors associated with inflammation and oxidative stress, a specific group are food-derived pro-inflammatory and pro-oxidant compounds, so-called advanced glycation end products (AGEs). While AGEs have been recognized as factors in the pathogenesis of diabetic complications, the importance of AGEs of dietary origin as a factor in human disease is of more recent concern. This book presents data from the past two decades on the role of AGEs in causing chronic disease. It starts by defining the compounds passing through all the clinical diseases that have been associated with them and finishes by offering different therapeutic options to deal with the problem.
TABLE OF CONTENTS
section I|60 pages
What Are AGEs?
section II|52 pages
The Modern Diet & Ages: How Do Exogenous Ages Become Incorporated into Our Body?
section III|180 pages
Role of Ages in the Pathogenesis of Chronic Diseases
section IV|86 pages
Therapeutic Alternatives to Deal with Dietary Ages