FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (9): 233-240.doi: 10.7506/spkx1002-6630-20200404-050

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Progress in Understanding the Inhibitory Mechanism of Plant Extracts on Advanced Glycation End Products

HAN Yu, HU Yingying, HE Jinglei, WANG Hui, CHEN Qian, QIN Ligang   

  1. (1. School of Food Science, Northeast Agricultural University, Harbin 150030, China;2. College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China)
  • Online:2021-05-15 Published:2021-06-02

Abstract: Advanced glycation end products (AGEs) encompass a class of substances formed by the reaction of free amino groups in proteins, lipids or nucleic acid with carbonyl groups in reducing sugars. It has been confirmed that these substances are pathogenic and can cause neurodegenerative diseases, inflammatory reactions, cardiovascular and cerebrovascular diseases, diabetes, cancer and other diseases. The purpose of this article is to summarize the origin, formation mechanism and pathogenicity of AGEs, with focus on the current status in research on the inhibitory mechanism of plant extracts on AGEs, which can provide a theoretical basis for controlling the production of AGEs during food processing.

Key words: advanced glycation end products; formation pathways; plant extracts; inhibition mechanism

CLC Number: