A DETERMINAÇÃO DOS PRODUTOS AVANÇADOS DE GLICAÇÃO (AGES) E DE LIPOXIDAÇÃO (ALES) EM ALIMENTOS E EM SISTEMAS BIOLÓGICOS: AVANÇOS, DESAFIOS E PERSPECTIVAS

Advanced glycation (AGEs) and lipoxidation (ALEs) products are formed through specific condensation reactions between nucleophiles (amino groups of free amino acids or their residues in peptides, aminophospholipids or proteins) and electrophiles (carbonyls of reducing sugars, oxidized lipids or others) generating well-defined sets of covalent adducts. The ε-amino group of the lysine is the most reactive precursor in proteins and the primary target of carbohydrate attacks. AGEs/ALEs accumulation has consequences in the development of vascular, renal, neural and ocular complications, as well as...