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Head of Institute: Prof. Ido Braslavsky

Administrative manager: Rakefet Kalev

Office Address:
Institute of Biochemistry, Food Science and Nutrition,
Robert H. Smith Faculty of Agriculture, Food and Environment,
The Hebrew University of Jerusalem, 
Herzl 229, Rehovot 7610001, ISRAEL

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Fax: +972 - (0)8-9363208
Email Address: rakefetk@savion.huji.ac.il

The Role of Advanced Glycation End Products in Cognitive Decline and Dementia

Citation:

Lotan, R. ; Troen, A. M. ; Beeri, M. S. . The Role Of Advanced Glycation End Products In Cognitive Decline And Dementia . In Dietary AGEs and Their Role in Health and Disease; CRC Press , 2017.

Abstract:

Dementia and Alzheimer's disease (AD) pose one of the greatest social and economic burdens to public health. Dementia is a clinical syndrome characterized by the development of multiple cognitive deficits including memory, orientation in space and time, attention, and executive functions, leading to a substantial decline from functioning levels and causing significant loss in social and/or occupational functioning. The cognitive symptoms of dementia may arise due to different underlying pathologies, alone or in combination. Advanced glycation end products (AGEs) are a class of chemical compounds that are formed by the nonenzymatic reaction between reducing sugars and free amino groups. AGEs can affect cellular functions by acting as ligands for several receptors. The AGE receptor, receptor for AGEs, is a member of the immunoglobulin family, and its cellular signaling activates transcription factors such as nuclear factor kappaB, AP-1, and FOXO that regulate inflammation and oxidative stress by inducing the expression of cytokines, adhesion molecules, and prothrombotic and vasoconstrictive products.

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