Abstract: Advanced glycation end products (AGEs) are a class of heterogeneous compounds formed by the Maillard reaction between reducing sugars and free amino groups of proteins. Studies have found that dietary AGEs can be accumulated in the body, causing hazardous effects on human health. Therefore it is necessary to carry out detection and analysis of typical AGEs in foods. Currently, due to the wide variety and complex structure of dietary AGEs, there is a lack of general analytical methods for their detection. Therefore, this paper presents a review of the structure and types of dietary AGEs, their relationship with human health, and their state-of-the-art detection technologies. A specific focus is put on the immunoassays and instrumental methods used for the detection of dietary AGEs as well as their characteristics, advantages, and disadvantages. Furthermore, this paper provides an outlook on the future research directions in this field. We expect that this review will provide references for the development of new methods for the detection of dietary AGEs and the establishment of related research systems.

Key words: food processing; advanced glycation end products; health hazards; detection technologies