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Dergiler / Samsun Sağlık Bilimleri Dergisi / 2026 / Cilt: 9 Sayı: 2

GELİŞMİŞ GLİKASYON SON ÜRÜNLERİ VE SAĞLIK ÜZERİNE ETKİSİ

Advanced Glication End Products And Their Effect On Health

Yonca Korkmaz(ONDOKUZ MAYIS ÜNİVERSİTESİ)0009-0007-6799-5435
Ali Gücükoğlu(ondokuz mayıs üniversitesi)0000-0002-8465-7768
Sayfa
187–198
Yayın Tarihi
2024-08-30
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Yapılan çalışmalarda; diyabet, diyabete bağlı böbrek yetmezliği, diyabetik retinopati, kardiyovasküler hastalıklar, damar komplikasyonları, osteoporoz ve alzheimer gibi kronik hastalıkların oluşumu gıdalarla gelişmiş glikasyon son ürünleri alımı ile ilgili yakından ilişkili olduğunu gösterilmektedir.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Gelişmiş glikasyon son ürünleri, amino asitlerinin, peptidlerin, proteinlerin ve ketonların normal sıcaklıkta veya ısıl işlem görmüş koşullarda bir dizi kimyasal reaksiyonuyla oluşur.
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Temel Bulgular & Veri:Gıdalar ısıl işlem gördüğünde, Maillard reaksiyonu vasıtasıyla büyük miktarda gelişmiş glikasyon son ürünleri ortaya çıkar.
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Sonuç & Katkı:Yapılan çalışmalarda; diyabet, diyabete bağlı böbrek yetmezliği, diyabetik retinopati, kardiyovasküler hastalıklar, damar komplikasyonları, osteoporoz ve alzheimer gibi kronik hastalıkların oluşumu gıdalarla gelişmiş glikasyon son ürünleri alımı ile ilgili yakından ilişkili olduğunu gösterilmektedir.
🔬Tür:Derleme
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Glikasyon · Gelişmiş glikasyon son ürünleri · Maillard reaksiyonu

Özet

Gelişmiş glikasyon son ürünleri, amino asitlerinin, peptidlerin, proteinlerin ve ketonların normal sıcaklıkta veya ısıl işlem görmüş koşullarda bir dizi kimyasal reaksiyonuyla oluşur. Gıdalar ısıl işlem gördüğünde, Maillard reaksiyonu vasıtasıyla büyük miktarda gelişmiş glikasyon son ürünleri ortaya çıkar. Söz konusu gıdalar tüketildiğinde, gelişmiş glikasyon son ürünleri sindirim ve emilim yoluyla biyolojik aktivite kazanır ve tüm doku ve organlarda birikir. Gıdalarda oluşan gelişmiş glikasyon son ürünleri varlığı ve bunların tüketilmesiyle oluşan halk sağlığı riskleri oldukça dikkat çekmektedir. Yapılan çalışmalarda; diyabet, diyabete bağlı böbrek yetmezliği, diyabetik retinopati, kardiyovasküler hastalıklar, damar komplikasyonları, osteoporoz ve alzheimer gibi kronik hastalıkların oluşumu gıdalarla gelişmiş glikasyon son ürünleri alımı ile ilgili yakından ilişkili olduğunu gösterilmektedir.

Abstract

Advanced glycation end products are formed through a series of chemical reactions involving amino acids, peptides, proteins, and ketones at normal temperature or under heat-treated conditions. When foods undergo heat treatment, a significant amount of advanced glycation end products is produced through the Maillard reaction. Upon consumption of these foods, advanced glycation end products gain biological activity through digestion and absorption, accumulating in various tissues and organs. The presence of advanced glycation end products in foods and the associated public health risks of their consumption have drawn considerable attention. Studies have shown a close relationship between dietary intake of advanced glycation end products and the development of chronic diseases such as diabetes, diabetic nephropathy, diabetic retinopathy, cardiovascular diseases, vascular complications, osteoporosis, and Alzheimer's disease.

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Bu Makaleye Atıf Yap

Korkmaz, Y., Gücükoğlu, A. (2024). GELİŞMİŞ GLİKASYON SON ÜRÜNLERİ VE SAĞLIK ÜZERİNE ETKİSİ. Samsun Sağlık Bilimleri Dergisi, Cilt: 9 Sayı: 2, 187–198. https://doi.org/10.47115/jshs.1326266

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  54. Wang, J. G., Liu, B., Kroll, F., Hanson, C., Vicencio, A., Coca, S.,. Bose, S. (2021). Increased advanced glycation end product and meat consumption is associated with childhood wheeze: Analysis of the National Health and Nutrition Examination Survey. Thorax, 76(3), 292-294. http://dx.doi.org/10.1136/thoraxjnl-2020-216109
  55. Waqas, K., Chen, J., Koromani, F., Trajanoska, K., van der Eerden, B. C., Uitterlinden, A. G.,. Zillikens, M. C. (2020). Skin autofluorescence, a noninvasive biomarker for advanced glycation end‐products, is associated with prevalent vertebral and major osteoporotic fractures: the Rotterdam study. Journal Of Bone And Mineral Research, 35(10), 1904-1913. https://doi.org/10.1002/jbmr.4096
  56. Zhang, L., Zhou, Q. M., Xu, L., Xie, X., Wang, P. X., Xie, Z. H.,. Tu, Z. C. (2023). Extraction optimization and identification of four advanced glycation-end products inhibitors from lotus leaves and interaction mechanism analysis. Food Chemistry, 414, 135712. https://doi.org/10.1016/j.foodchem.2023.135712