I prodotti della Glicazione Avanzata (AGEs) come promotori di insulino resistenza

zymatic reaction between a reducing sugar and the free amino groups of proteins, lipids and nucleic acids. Although, AGEs can be formed endogenously, particularly in response to hyperglycaemia, they can also be consumed through the diet and absorbed in the gastrointestinal tract. Indeed, AGEs are produced via the Maillard reaction during food processing or cooking, particularly as a consequence of the exposure of foods rich in sugars, proteins and lipids to dry heat. Thus, these glycotoxins are typically abundant in the highly processed foods, which characterize the Western diet and may represent one of the mediators through which this dietary pattern exerts its detrimental effects on cardiometabolic health. In keeping with this, the consumption of AGEs has been associated with the development on insulin resistance in clinical trials and confirmed in cell models in which exposure to AGEs hampered insulin signaling. From a mechanistic perspective, the effects of AGEs on insulin resistance may rely on the activation of pro-inflammatory pathways and the induction of oxidative stress, with the activation of these mechanisms being triggered by the interaction between AGEs and their cognate receptor: the receptor for AGEs (RAGE). In spite of AGEs being associated with insulin resistance and being able to activate pathways known to hamper insulin signaling, their role in promoting insulin resistance remains controversial. In light of this, further studies are warranted in order to address the discrepancies between different studies on this topic. Nevertheless, despite these gaps in the literature, limiting the intake of AGEs, by lowering the consumption of highly processed foods, may still represent a promising nutritional strategy to improve insulin sensitivity and cardiometabolic health.