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Vesmír č. 10
Vesmír č. 10
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2. 10. 2017
Novinky
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Výživa a chronická onemocnění

Advanced glycation end products (AGE) formed during non-enzymatic glycation (Maillard reaction), advanced lipoxidation end products (ALE) produced by lipid peroxidation, and advanced oxidation protein products (AOPP) represent the most important dietary compounds that accumulate within the organism during life span. They are often regarded as one of many causations having negative influence on health and causative agents of global chronic diseases burden. These non-enzymatic reactions are mutually interrelated and the products of each reaction influence the other. These processes proceed both within an organism and particularly during industrial technologies of food preparation or making food safer. The role of nutritional AGE/ALE/AOPP accumulated and deposed in vivo and their possible relationships to various chronic diseases is discussed.