Baking frying grilling and health

Cooking or processing of foods under high temperature Conditions  such as Baking

Frying or grilling results 

in various food products having high

Levels of AGES  

AGEs Advanced glycation 

End products are proteins or lipids that

Become glycated as a result of exposure to 

sugars .

Glycation : is the attachment of  sugar to 

Protein or lipid.

Typical sugars that participate in glycation

are glucose fructose and their derivatives.

 The Maillard Reaction:

A simple condensation reaction of protein

 and glucose.They are generally known as 

Glycated proteins.

AGEs formation   deleterious effects on the body

Glycated Maillrad products have a direct

Association with pathophysiology of some

Metabolic diseases such as diabetes mellitus

Type 2 .acute renal failure Alzheimer's

Disease.

   Conclusion : Baking Frying and Grilling 

Results in various products having high levels 

Of AGEs which has deleterious effects on

The body.

Ref Biomolecules 2019 :Dec:9(12):888

Vidhu Gill

Vijay Kumar

Kritanjali Singh

Ashok Kumar

And Jong---Joo Kim