Hard copy of the book «Dietary AGEs and their role in health and disease» published by CRC Press (a subdivision of the prominent Taylor & Francis) has been delivered to the department. The book is edited by Prof. Jaime Uribarri, a well-known American researcher in Dialectology and Nephrology. One chapter of this book is written by Profesor of Department of Biochemistry and Biotechnology, Dr. Halyna Semchyshyn. The book is devoted to effects of advanced glycation end-products (AGEs), formed in dietary products under baking, frying, and roasting, on human’s health. The chapter written by Halyna Semchyshyn tells about role of fructose in formation of AGEs. Facts presented in the chapter, are based on the investigations of Halyna Semchyshyn.
Summary of the book
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.