Skin aging: relationship between carbohydrate excess and Maillard's Reaction in advanced glycation products (AGES)

Detalhes bibliográficos
Autor(a) principal: Lima, Francélia Pereira Pinto
Data de Publicação: 2018
Tipo de documento: Artigo
Idioma: por
Título da fonte: Scire Salutis
Texto Completo: https://sustenere.inf.br/index.php/sciresalutis/article/view/CBPC2236-9600.2018.001.0001
Resumo: The objective of the present work was to review the relationship between excess carbohydrate and Maillard Reaction in the body, associated with the formation of advanced glycation end-products (AGEs), in the aging skin. The aging process alters the structure and function of organs as well as the skin. In addition, the change in the population's eating habits, which consume, for the most part, industrialized products, with preference for foods rich in carbohydrates and fats, contributes to an early aging. Therefore, an adequate diet, rich in fruits and vegetables, provides an antioxidant effect, protecting the structure of the skin and maintaining rejuvenated skin.
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spelling Skin aging: relationship between carbohydrate excess and Maillard's Reaction in advanced glycation products (AGES)Envelhecimento cutâneo da pele: relação entre o excesso de carboidratos e a Reação de Maillard na formação de produtos de glicação avançada (AGES)Envelhecimento CutâneoPeleGlicação AvançadaReação de MaillardAntioxidantesSkin AgingSkinAdvanced GlycationMaillard reactionAntioxidantsThe objective of the present work was to review the relationship between excess carbohydrate and Maillard Reaction in the body, associated with the formation of advanced glycation end-products (AGEs), in the aging skin. The aging process alters the structure and function of organs as well as the skin. In addition, the change in the population's eating habits, which consume, for the most part, industrialized products, with preference for foods rich in carbohydrates and fats, contributes to an early aging. Therefore, an adequate diet, rich in fruits and vegetables, provides an antioxidant effect, protecting the structure of the skin and maintaining rejuvenated skin.O presente trabalho teve por objetivo, através de uma revisão bibliográfica, mostrar a relação do excesso de carboidratos e a Reação de Maillard no organismo, associado a formação de produtos finais da glicação avançada (advanced glycation end-products, AGEs), no processo de envelhecimento cutâneo da pele. O processo de envelhecimento altera a estrutura e a função dos órgãos, assim como a pele. Além de que, a mudança nos hábitos alimentares da população, que consomem, em sua maioria, produtos industrializados, com preferência alimentos ricos em carboidratos e gorduras, contribui para um envelhecimento precoce. Logo uma alimentação adequada, rica em frutas e verduras, proporciona um efeito antioxidante, de proteção a estrutura da pele e a manutenção da pele rejuvenescida.Sustenere Publishing2018-09-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://sustenere.inf.br/index.php/sciresalutis/article/view/CBPC2236-9600.2018.001.000110.6008/CBPC2236-9600.2018.001.0001Scire Salutis; Vol. 8 No. 1 (2018): Scire Salutis - Set, Out, Nov, Dez 2017, Jan, Fev 2018; 1-7Scire Salutis; Vol. 8 Núm. 1 (2018): Scire Salutis - Set, Out, Nov, Dez 2017, Jan, Fev 2018; 1-7Scire Salutis; v. 8 n. 1 (2018): Scire Salutis - Set, Out, Nov, Dez 2017, Jan, Fev 2018; 1-72236-9600reponame:Scire Salutisinstname:Companhia Brasileira de Produção Científica (CBPC)instacron:ESSporhttps://sustenere.inf.br/index.php/sciresalutis/article/view/CBPC2236-9600.2018.001.0001/1081Copyright (c) 2018 Scire Salutisinfo:eu-repo/semantics/openAccessLima, Francélia Pereira Pinto2019-06-10T01:31:41Zoai:ojs.pkp.sfu.ca:article/2503Revistahttps://sustenere.co/index.php/sciresalutisONGhttps://sustenere.co/index.php/sciresalutis/oai||carlos@arvore.org.br2236-96002236-9600opendoar:2019-06-10T01:31:41Scire Salutis - Companhia Brasileira de Produção Científica (CBPC)false
dc.title.none.fl_str_mv Skin aging: relationship between carbohydrate excess and Maillard's Reaction in advanced glycation products (AGES)
Envelhecimento cutâneo da pele: relação entre o excesso de carboidratos e a Reação de Maillard na formação de produtos de glicação avançada (AGES)
title Skin aging: relationship between carbohydrate excess and Maillard's Reaction in advanced glycation products (AGES)
spellingShingle Skin aging: relationship between carbohydrate excess and Maillard's Reaction in advanced glycation products (AGES)
Lima, Francélia Pereira Pinto
Envelhecimento Cutâneo
Pele
Glicação Avançada
Reação de Maillard
Antioxidantes
Skin Aging
Skin
Advanced Glycation
Maillard reaction
Antioxidants
title_short Skin aging: relationship between carbohydrate excess and Maillard's Reaction in advanced glycation products (AGES)
title_full Skin aging: relationship between carbohydrate excess and Maillard's Reaction in advanced glycation products (AGES)
title_fullStr Skin aging: relationship between carbohydrate excess and Maillard's Reaction in advanced glycation products (AGES)
title_full_unstemmed Skin aging: relationship between carbohydrate excess and Maillard's Reaction in advanced glycation products (AGES)
title_sort Skin aging: relationship between carbohydrate excess and Maillard's Reaction in advanced glycation products (AGES)
author Lima, Francélia Pereira Pinto
author_facet Lima, Francélia Pereira Pinto
author_role author
dc.contributor.author.fl_str_mv Lima, Francélia Pereira Pinto
dc.subject.por.fl_str_mv Envelhecimento Cutâneo
Pele
Glicação Avançada
Reação de Maillard
Antioxidantes
Skin Aging
Skin
Advanced Glycation
Maillard reaction
Antioxidants
topic Envelhecimento Cutâneo
Pele
Glicação Avançada
Reação de Maillard
Antioxidantes
Skin Aging
Skin
Advanced Glycation
Maillard reaction
Antioxidants
description The objective of the present work was to review the relationship between excess carbohydrate and Maillard Reaction in the body, associated with the formation of advanced glycation end-products (AGEs), in the aging skin. The aging process alters the structure and function of organs as well as the skin. In addition, the change in the population's eating habits, which consume, for the most part, industrialized products, with preference for foods rich in carbohydrates and fats, contributes to an early aging. Therefore, an adequate diet, rich in fruits and vegetables, provides an antioxidant effect, protecting the structure of the skin and maintaining rejuvenated skin.
publishDate 2018
dc.date.none.fl_str_mv 2018-09-25
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://sustenere.inf.br/index.php/sciresalutis/article/view/CBPC2236-9600.2018.001.0001
10.6008/CBPC2236-9600.2018.001.0001
url https://sustenere.inf.br/index.php/sciresalutis/article/view/CBPC2236-9600.2018.001.0001
identifier_str_mv 10.6008/CBPC2236-9600.2018.001.0001
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://sustenere.inf.br/index.php/sciresalutis/article/view/CBPC2236-9600.2018.001.0001/1081
dc.rights.driver.fl_str_mv Copyright (c) 2018 Scire Salutis
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2018 Scire Salutis
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Sustenere Publishing
publisher.none.fl_str_mv Sustenere Publishing
dc.source.none.fl_str_mv Scire Salutis; Vol. 8 No. 1 (2018): Scire Salutis - Set, Out, Nov, Dez 2017, Jan, Fev 2018; 1-7
Scire Salutis; Vol. 8 Núm. 1 (2018): Scire Salutis - Set, Out, Nov, Dez 2017, Jan, Fev 2018; 1-7
Scire Salutis; v. 8 n. 1 (2018): Scire Salutis - Set, Out, Nov, Dez 2017, Jan, Fev 2018; 1-7
2236-9600
reponame:Scire Salutis
instname:Companhia Brasileira de Produção Científica (CBPC)
instacron:ESS
instname_str Companhia Brasileira de Produção Científica (CBPC)
instacron_str ESS
institution ESS
reponame_str Scire Salutis
collection Scire Salutis
repository.name.fl_str_mv Scire Salutis - Companhia Brasileira de Produção Científica (CBPC)
repository.mail.fl_str_mv ||carlos@arvore.org.br
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