Pro-inflamatory components of nutrition as one of reasons of a growing incidence of the chronic non-communicable diseases
Abstract
A growing number of in vitro/in vivo experimental and clinical studies documents that the products of nonenzymatic reactions formed during technological and culinary processing of food may play a major role in the emergence and global spreading of chronic non-infectious diseases. Evidence mainly points towards a pathogenic role for advanced glycation end products (AGE), advanced lipoxidation end products (ALE), and advanced oxidation protein products (AOPP), which represent the most important dietary compounds that accumulate within the internal milieu of an organism during the whole life span.
Currently, they are often regarded as one of a row of causations having strong negative influence on the health and causative agents of chronic diseases burden in all countries, which adopt the westernized lifestyle.