FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (7): 263-269.doi: 10.7506/spkx1002-6630-201807039

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Progress in the Generation and Health Risks of Methylglyoxal in Foods and Methylglyoxal-Scavenging Agents from Natural Products

GUO Limin1,2, ZHANG Wensheng1,3,*, LI Shiming4,*   

  1. 1. Beijing Key Laboratory of Traditional Chinese Medicine Protection and Utilization, Faculty of Geographical Science, Beijing Normal University, Beijing 100875, China; 2. Institute of Agro-production Storage and Processing, Xinjiang Academy of Agricultural Sciences, ürümqi 830091, China; 3. Engineering Research Center of Natural Medicine, Ministry of Education, Faculty of Geographical Science, Beijing Normal University, Beijing 100875, China; 4. Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources, Huanggang Normal University, Huanggang 438000, China
  • Online:2018-04-15 Published:2018-04-17

Abstract: Methylglyoxal (MG) is one of the most potent active carbonyl compounds harmful for human health. MG as an endogenous metabolite exists in foods, especially processed foods and beverages containing sugar or high fructose corn syrup. MG has a direct cytotoxicity and can participate in the glycation of proteins and nucleic acids, triggering carbonyl stress and consequently inducing pathological status and even exacerbateing the development of chronic degenerative diseases. Herein, we summarize the mechanism of MG generation during food processing and its pathological risks, especially the types, structure and reactivity of MG trapping agents from edible plants. The aim is to provide a theoretical evidence for finding natural, effective and efficacious MG scavenging agents for the development of functional foods.

Key words: methylglyoxal, reactive carbonyl species, functional foods, methylglyoxal scavenging

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