Diyet ileri glikasyon son ürünleri (AGE) ve kadın infertilitesi

Abstract

Advanced glycation end products (AGEs) are molecules formed by non-enzymatic reactions between reducing sugars and proteins, nucleic acids, or lipids. Advanced glycation end products may be formed endogenously under normal metabolic conditions or metabolic conditions such as diabetes and hyperglycemia, or exogenously during processing of foods at high temperatures and low humidity, including roasting, grilling, and frying. The accumulation of AGEs has a significant role in the development of disorders associated with infertility. Infertility is an increasingly common health problem in recent years. Dietary habits and nutrient intake are among the many factors affecting infertility in women. Receptor AGEs (RAGE) and AGEs have been observed in theca and granulosa cells of the ovaries. High levels of AGEs affect fertility through ovarian dysfunction, follicular growth, oocyte number, fertilization rate, embryo development, adverse effects on pregnancy rate, insulin resistance, apoptosis, endothelial dysfunction, increased inflammation, and reactive oxygen species (ROS). This review aims to investigate the pathophysiology of AGEs and their receptors, as well as their possible implications for female reproductive health.