Work

Fluorescent advanced glycation end products contents in foods and culinary preparations

Year: 2025

Type: article

Abstract: Total advanced glycation end products (AGEs) content of a food is based on its fluorescent and non-fluorescent AGEs contents. However, fluorescent AGEs contents in foods and food preparations are still unknown. Therefore, in this study we assessed that content by Fluorescence Spectroscopy in triplicate food samples. Fluorescent AGEs contents are higher in processed and ultra-processed foods; and deep-fried, grilled, boiled after stir-fried, oil-free fried (air fryer), barbecue, and roasted foods. While unprocessed foods have high fluorescent AGEs contents when prepared using dry heat; boiled foods, fruits, vegetables, milk, and milk products have low contents. Fluorescent AGEs contents were similar among carbohydrate-, protein-, and fat-rich foods. The results of this study expand the available data on foods fluorescents contents, which can be used in association with the previously published data in clinical studies and clinical practice.

Source: Food and Humanity

DOI: 10.1016/j.foohum.2025.100620

Authors: Nélia Pinheiro Mendes, Eliana Carla Gomes de Souza, Leidjaira Lopes Juvanhol, Leandro Licursi de Oliveira, Rita de Cássia Gonçalves Alfenas

Institution: Universidade Federal de Viçosa

Language: English

Topic: Advanced Glycation End Products research

Subfield: Clinical Biochemistry

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: hybrid

Estimated APC paid: $2,990