{"id":33258,"date":"2014-05-01T00:00:00","date_gmt":"2018-12-03T23:10:42","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/oxidative-stress-protein-glycation-and-nutrition-interactions\/"},"modified":"2018-12-04T00:10:42","modified_gmt":"2018-12-03T23:10:42","slug":"oxidative-stress-protein-glycation-and-nutrition-interactions","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/oxidative-stress-protein-glycation-and-nutrition-interactions\/","title":{"rendered":"Oxidative stress, protein glycation and nutrition – interactions relevant to health and disease throughout the lifecycle."},"content":{"rendered":"

Protein glycation has been studied for over a century now and plays an important role in disease pathogenesis throughout the lifecycle. Strongly related to diabetic complications, glycation of Hb has become the gold standard method for diabetes diagnosis and monitoring. It is however attracting attention in normoglycaemia as well lately. Longitudinal studies increasingly suggest a positive relationship between glycation and the risk of chronic diseases in normoglycaemic individuals, but the mechanisms behind this association remain unclear. The interaction between glycation and oxidative stress may be particularly relevant in the normoglycaemic context, as suggested by recent epidemiological and in vitro evidence. In that context nutritional and lifestyle factors with an influence on redox status, such as smoking, fruit and vegetable and antioxidants consumption, may have the capacity to promote or inhibit glycation. However, experimental data from controlled trials are lacking the quality and rigour needed to reach firm conclusions. In the present review, we discuss the importance of glycation for health through the lifecycle and focus on the importance of oxidative stress as a driver for glycation. The importance of nutrition to modulate glycation is discussed, based on the evidence available and recommendations towards higher quality future research are made.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-33258","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"Human Nutrition, School of Medicine, College of Medical, Veterinary and Life Sciences,University of Glasgow,Glasgow G31 2ER,UK.\r\na.vlassopoulos.1@research.gla.ac.uk","annee":"2014","mois":"5","numero":"73:3","page":"430-8","auteurs":[{"ID":33255,"post_author":"0","post_date":"2018-12-04 00:10:41","post_date_gmt":"2018-12-03 23:10:41","post_content":"","post_title":"Antonis Vlassopoulos","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"antonis-vlassopoulos","to_ping":"","pinged":"","post_modified":"2018-12-04 00:10:41","post_modified_gmt":"2018-12-03 23:10:41","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/antonis-vlassopoulos\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":33256,"post_author":"0","post_date":"2018-12-04 00:10:41","post_date_gmt":"2018-12-03 23:10:41","post_content":"","post_title":"Michael E J Lean","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"michael-e-j-lean","to_ping":"","pinged":"","post_modified":"2018-12-04 00:10:41","post_modified_gmt":"2018-12-03 23:10:41","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/michael-e-j-lean\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":33257,"post_author":"0","post_date":"2018-12-04 00:10:42","post_date_gmt":"2018-12-03 23:10:42","post_content":"","post_title":"Emilie Combet","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"emilie-combet","to_ping":"","pinged":"","post_modified":"2018-12-04 00:10:42","post_modified_gmt":"2018-12-03 23:10:42","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/emilie-combet\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"}],"sources":[{"ID":5185,"post_author":"0","post_date":"2018-12-03 17:25:13","post_date_gmt":"2018-12-03 16:25:13","post_content":"","post_title":"The Proceedings of the Nutrition Society","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"the-proceedings-of-the-nutrition-society","to_ping":"","pinged":"","post_modified":"2018-12-03 17:25:13","post_modified_gmt":"2018-12-03 16:25:13","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/source\/the-proceedings-of-the-nutrition-society\/","menu_order":0,"post_type":"source","post_mime_type":"","comment_count":"0","filter":"raw"}]},"yoast_head":"\nOxidative stress, protein glycation and nutrition - 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