Les AGE-s peuvent être de deux sources :

→ directement alimentaires,

→ de la réaction entre le sucre et des molécules du corps.

Les AGE-s sont parmi les premiers responsables des processus de vieillissement et d’inflammations.

Ils sont donc reconnus pour être à l’origine de nombreuses pathologies, en commençant par celles du vieillissement du cerveau.

 Table des matières

Pathologies associées aux AGE-s

Les AGE-s sont actuellement identifiés par la quasi-unanimité scientifique comme étant un des paramètres centraux à l’origine

- de nombreuses maladies,

- des principaux mécanismes de vieillissement

- de multiples phénomènes d’inflammation

- de stress oxydatifs...

Ainsi le AGE-s sont notoirement connus pour être responsables ou coresponsables d’une grande majorité des maladies dégénératives touchant en premier lieu :

- Cerveau

particulièrement étudié dans les pertes de mémoires, l’Alzheimer, les démences, Parkinson, sclérose en plaque, dépression…

- Cancer par altération du système immunitaire, l’altération des cellules et de l’ADN

- Organes vitaux (Cœur, Rein, Foie, Pancréas)

- Artères

- Articulation

- Os

- Muscle et tendons

- Peau

- Yeux

- Globules sanguins

- Vieillissement général prématuré

…

Les sources des AGE-s alimentaires

Ainsi l’adoption progressive et régulière des protéines végétales, des préparations maisons, des farines fraiches, des produits réduits en sucres rapides, les substituts du café et du chocolat, etc. sont des manières très puissante de prévenir le vieillissement prématuré et la dégénérescence de l’ADN, des cellules, des organes et du système nerveux, vasculaire, cutané et locomoteur...

Fabrication ou prévention de la fabrication des AGE-s endogènes

Les types d’aliments favorisants les AGE-s

La consommation d’aliments riches en sucres rapides qui crés des piques de glycémies sont favorises la fabrication d’AGE-s endogènes. A l’inverses les aliments riches en sucres lents en abondances pendant les repas abaissent les glycémies et permettent de prévenir la formations des AGE-s endogènes.

Les pesticides favorisent les AGE-s

De nombreuses études montre l’impact très puissant des pesticides sur la fabrication d’AGE-s endogènes. Les pesticides sont d’autant plus en cause dans l’importances des AGE-s endogènes qu’ils détruisent la flores intestinales de façon profondes et de nombreux tissus du corps.

Les médicaments favorisent les AGE-s

Enfin de nombreux médicaments, ingrédients de compléments alimentaires industriels ou de synthèses, les pilules contraceptives (y compris microdosée), etc. favorisent et engendrent la fabrication des AGE-s endogènes par leur impacts sur la glycémie, les organes et la flore. Leurs effets est d’autant plus impactant sur la long terme qu’ils détruisent au passage la flore intestinale bénéfique et les organes commençant par le foie et le rein.

Les conditions physiques favorisants les AGE-s

Les flores intestinales perturbées, l’acidités, la toxémies, le manque d’anti-oxydents, etc. favorisent aussi la farbication des AGE-s et donc les viellissement prématuré.

Diagrame de la contenance en AGE-s de quelques aliments

Schéma de quelques maladies liées aux AGE-s

“ Conceptual model of the effects of AGE-s in multiple organ systems during aging.“

Richard D. Semba, Emily J. Nicklett, Luigi Ferrucci, Does Accumulation of Advanced Glycation End Products Contribute to the Aging Phenotype?, The Journals of Gerontology: Series A, Volume 65A, Issue 9, September 2010, Pages 963–975, https://doi.org/10.1093/gerona/glq074

Tableaux de contenance en AGE-s de quelques aliments

Description scientifique des AGE-s

La formation de formation des AGE-s fut d’abord connu sous le nom de réaction de Maillard, ou brunissement qui fut identifié pour la première fois en 1912 (cf Finot PA: Historical perspective of the Maillard reaction in food science. Ann N Y Acad Sci1043 :1– 8,2005 CrossRef PubMed Google Scholar).

Les AGE-s sont des protéines ou lipides qui sont glyqués par réaction non-enzymatique.

Ils sont formés par des réactions de groupes d’acides aminés et de lipides au contact de glucides réducteurs (principalement glucose). Ils n’incluent pas l’hémoglobine glyquée (HbA1c) qui est pourtant issue de cette même réaction mais par une réaction chimique plus courte.

Après le contact avec des glucides réducteurs (reducing sugar) de nombreuses cascades de réactions enzymatiques s’enchainent avant de résulter en AGE-s.

Les composés AGE peuvent se former par de nombreuses voies qui comprennent :

- l'oxydation des sucres, des lipides et des acides aminés pour créer des aldéhydes réactifs qui se lient de manière covalente aux protéines ;

- le métabolisme normal du glucose qui génère des intermédiaires glycolytiques, qui contribuent également au ‘pool’ d'aldéhydes réactifs ;

- les réactions dues aux neutrophiles et les monocytes, lors d’une stimulation inflammatoire qui sécrètent de la myéloperoxydase et activent la NADPH oxydase, qui forment des AGE-s avec des groupes d’acides aminés trouvés dans des conditions physiologiques.

Mécanisme chimique de formation des AGE-s

« Formation of advanced glycation end products. Nonenzymatic reactions of the carbonyl groups of reducing sugars with primary amino groups of proteins produce corresponding Schiff bases, which undergo Amadori rearrangement to give ketoamines. Further glycoxidations and auto-oxidations yield highly reactive carbonyl compounds, which react with protein amino groups forming a variety of AGEs such as carboxymethyl-lysine and hydroimidazolone. » 

Richard D. Semba, Emily J. Nicklett, Luigi Ferrucci, Does Accumulation of Advanced Glycation End Products Contribute to the Aging Phenotype?, The Journals of Gerontology: Series A, Volume 65A, Issue 9, September 2010, Pages 963–975, https://doi.org/10.1093/gerona/glq074

“Formation of advanced glycation end products. Nonenzymatic reactions of the carbonyl groups of reducing sugars with primary amino groups of proteins produce corresponding Schiff bases, which undergo Amadori rearrangement to give ketoamines. Further glycoxidations and auto-oxidations yield highly reactive carbonyl compounds, which react with protein amino groups forming a variety of AGEs such as carboxymethyl-lysine and hydroimidazolone.”

Jaime Uribarri and Katherine R. Tuttle; Advanced Glycation End Products and Nephrotoxicity of High-Protein Diets; CJASN November 2006, 1 (6) 1293-1299; DOI: https://doi.org/10.2215/CJN.01270406.

Mécanisme d’action des AGE-s

Jaime Uribarri and Katherine R. Tuttle; Advanced Glycation End Products and Nephrotoxicity of High-Protein Diets; CJASN November 2006, 1 (6) 1293-1299; DOI: https://doi.org/10.2215/CJN.01270406.

“ Model for advanced glycation end products–receptors of receptor for advanced glycation end products (RAGE) interactions. Activated RAGE upregulates inflammatory cytokines, adhesion molecules, and its own receptors via NF-κB. “

Richard D. Semba, Emily J. Nicklett, Luigi Ferrucci, Does Accumulation of Advanced Glycation End Products Contribute to the Aging Phenotype?, The Journals of Gerontology: Series A, Volume 65A, Issue 9, September 2010, Pages 963–975, https://doi.org/10.1093/gerona/glq074

Kapiszewska M. A vegetable to meat consumption ratio as a relevant factor determining cancer preventive diet. Local Mediterranean Food Plants and Nutraceuticals. Forum Nutr. 2006;59:130-153.

Richard D. Semba, Emily J. Nicklett, Luigi Ferrucci, Does Accumulation of Advanced Glycation End Products Contribute to the Aging Phenotype?, The Journals of Gerontology: Series A, Volume 65A, Issue 9, September 2010, Pages 963–975, https://doi.org/10.1093/gerona/glq074

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