末端糖基化产物抑制剂的研究进展

摘要/Abstract

摘要： 目前研究表明人体的衰老和糖尿病的一些并发症，都与体内的糖基化反应(美拉德反应)所产生的末端糖基化产物有关。为了延迟体内的糖基化反应，末端糖基化产物抑制剂成为了相关研究领域的热点。为此，从末端糖基化产物的形成原理、病理学危害、抑制机理及天然产物中的抑制剂方面做阐述，并对未来研究领域进行展望。

关键词: 末端糖基化产物, 抑制剂, 研究进展

Abstract: Advanced glycation endproducts (AGEs), which are produced by glycation reaction related to the Mallard reaction, are involved in accelerated aging and diabetic complication. A huge body of literature has reported AGE research and developing AGE inhibitors has been a hot topic of intensive studies recently. In this review, we provide an outline of the formation of AGEs, their pathological damage, and the mechanisms underlying the anti-glycation and anti-glycation properties of foodstuffs. Prospects for future direction are also discussed.

Key words: advanced glycation endproducts (AGEs), inhibitor, research progress

中图分类号:

S896

张红城1，王光新1,2，罗照明1，曾小雄2，董捷1,*. 末端糖基化产物抑制剂的研究进展[J]. 食品科学, 2012, 33(17): 297-302.

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