"Advanced Glycation Endproducts" in Lebensmitteln und Möglichkeiten zur Verringerung der Gehalte
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Bachelorarbeit aus dem Jahr 2017 im Fachbereich Gesundheit - Ernährungswissenschaft, Note: 1,9, Hochschule Fulda, Sprache: Deutsch, Abstract: Besonders in den Industrienationen nehmen ernährungsmitbedingte Zivilisationserkrankungen immer mehr zu. Es werden immer wieder andere Gründe für diese Entwicklung verantwortlich gemacht: Mal ist es der Zucker, mal das Fett oder tierische Produkte. Gleichzeitig steigt in der Bevölkerung das Interesse für gesunde Ernährung und für Ma nahmen, die zu einem langen Leben beitragen können. Ein relativ neues und aktuelles Forschungsgebiet zu diesem Thema sind die sogenannten "Advanced Glycation Endproducts", kurz AGEs. Diese bilden sich im Rahmen der Maillard-Reaktion bei einer nicht-enzymatischen Glykierung zwischen reduzierenden Zuckern, freien Aminosäuren, Fettsäuren oder Nukleinsäuren. Die Reaktion kann endogen im Körper selbst oder durch den exogenen Konsum AGEreicher Nahrung entstehen. Doch besonders Nahrung, die reich an Maillard-Produkten ist, wird gerne verzehrt. Sie zeichnet sich durch ein besonders intensives Aroma, Farbe und Geschmack aus und ist daher in der Lebensmittelindustrie gewollt. So werden Brötchen möglichst goldbraun gebacken, Fleisch scharf angebraten oder Nüsse fein geröstet. Doch häufen sich die Studienergebnisse, dass genau diese moderne Kostform, die viele Glykierungsendprodukte enthält, verantwortlich für die Entstehung von zahlreichen chronischen Erkrankungen ist und ein schnelleres Altern fördert. Deshalb sollte ein Umdenken in der täglichen Ernährung, hin zu möglichst AGE-armen Nahrung, angestrebt werden. Ziel dieser Arbeit ist es nun zu erörtern, welche Nahrungsmittel besonders reich bzw. arm an Glykierungsendprodukten sind und wie sich die Aufnahme von AGEs senken lässt.
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