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The impact of resveratrol on toxicity and related complications of advanced glycation end products: A systematic review

Hajizadeh-Sharafabad, F, Sahebkar, A, Zabetian-Targhi, F and Maleki, V 2019 , 'The impact of resveratrol on toxicity and related complications of advanced glycation end products: A systematic review' , BioFactors , pp. 1-15 , doi: 10.1002/biof.1531.

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Accumulation of advanced glycation end products (AGEs) promotes the generation of free radicals, which leads to chronic oxidative stress predisposing to chronic oxidative stress, inflammation, and related diseases. This systematic review aimed to determine the effect of resveratrol (RSV) on AGE-induced toxicity and its deleterious consequences. A comprehensive search was performed through literature were published until December 2018 using relevant keywords. The databases that were used for the search were PubMed, Scopus, Embase, ProQuest, and Google Scholar. A total of 29 eligible studies were found and included in the review for the analysis. Except one, all studies showed suppressing effects for RSV on the production of AGEs or receptor for advanced glycation end products (RAGE) and its detrimental consequences including oxidative stress, inflammatory response, cellular immune reactions, insulin response, and atherosclerosis. RSV exerts its effects through influencing RAGE, nuclear factor kappa B (NF-κB), peroxisome proliferator-activated receptor (PPAR) γ, and transforming growth factor (TGF)-β activities. This review suggests that RSV has got potential to decrease AGEs toxicity and inhibit the AGE-induced complications. More clinical trials are suggested to evaluate the beneficial effect of RSV on AGEs in chronic metabolic diseases.

Item Type: Article
Authors/Creators:Hajizadeh-Sharafabad, F and Sahebkar, A and Zabetian-Targhi, F and Maleki, V
Keywords: AGEs, antiglycation, inflammation, oxidative stress, resveratrol
Journal or Publication Title: BioFactors
Publisher: Ios Press
ISSN: 0951-6433
DOI / ID Number: 10.1002/biof.1531
Copyright Information:

© 2019 International Union of Biochemistry and Molecular Biology

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