关键词: 晚期糖基化终末产物, 形成机制, 天然产物, 抑制机理

Abstract: Glycation is the non-enzymatic reaction between sugars (glucose and fructose) and proteins or lipids, giving rise to the formation of advanced glycation end products (AGEs). Glycation has been implicated in the pathogenesis of aging and many chronic diseases, leading to oxidative stress and cellular dysfunction by inducing inflammatory factors. In addition, glycation affects the quality and function of foods, such as the nutritional quality, flavor, color and shelf life. Therefore, research on glycation is of great significance in the field of food and medical science. In this article, we review the sources, classification and pathogenic mechanism of AGEs as well as the techniques for their detection, with emphasis on how to inhibit glycation using natural products. The use of natural products to inhibit glycation can not only reduce the adverse effects of diseases on the human body, but also restore the function and flavor of foods, which is of great guiding significance for food processing and production.

Key words: advanced glycation end products, formation mechanism, natural products, inhibition mechanism