Research on the Harm of Food-derived Advanced Glycation End Products to Human Health

GONG Pin; PEI Shuya; HAN Yewen; YANG Wenjuan; CHANG Xiangna; CHEN Fuxin

doi:10.13386/j.issn1002-0306.2021030327

Volume 43 Issue 6

Mar. 2022

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Science and Technology of Food Industry > 2022 > 43(6): 443-451. > DOI: 10.13386/j.issn1002-0306.2021030327

GONG Pin, PEI Shuya, HAN Yewen, et al. Research on the Harm of Food-derived Advanced Glycation End Products to Human Health[J]. Science and Technology of Food Industry, 2022, 43(6): 443−451. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030327.

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Research on the Harm of Food-derived Advanced Glycation End Products to Human Health

1.
School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an 710021, China
2.
School of Chemistry and Chemical Engineering, Xi’an University of Science and Technology, Xi’an 710021, China

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Received Date: March 28, 2021
Available Online: January 16, 2022

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Abstract

Abstract

Food-derived advanced glycation end products (AGEs) are irreversible covalent compounds formed by Maillard reactions of reducing sugars with proteins, nucleic acids and lipids under non-enzymatic conditions. It demonstrated that AGEs areclosely related to human health and involved in the occurrence and development of diabetes and its complications, Alzheimer's disease, intestinal diseases and other diseases. This paper briefly summarizes the harm of AGEs to human health in recent years, starting to foodborn AGEs, foucse on its hazards and prevention, in order to help in-depth research Ages. At the same time, ages inhibitors and blocks its functional channels and other means to prevent potential diseases are worthy of attention, may provide new directions for clinical treatment.
- AGEs,
- diabetes,
- harm,
- prevention

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References (68)

References

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