Research Progress in the Formation and Inhibition Mechanism of Advanced Glycation End Products

被引：1
|
作者：
Wu X. [1 ]
Li N. [1 ]
Xu H. [1 ]
Li M. [1 ]
机构：
[1] College of Food Science and Engineering, Northwest A&F University, Yangling
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 17期
关键词：
advanced glycation end products; formation; inhibition; metabolism; pathogenesis;
D O I：
10.7506/spkx1002-6630-20220903-029
中图分类号：
学科分类号：
摘要：
Advanced glycation end products (AGEs) are a series of stable compounds generated by the nonenzymatic reaction of reducing sugars with proteins, lipids or nucleic acids. It has been found that the excessive accumulation of AGEs in the body can easily cause various chronic diseases such as diabetes, atherosclerosis, Alzheimer’s diseases and cardiovascular diseases. Finding methods to suppress the formation of AGEs is of great significance for ensuring human health. This article summarizes the types, structures, formation process, pathogenesis, and in vivo metabolic pathways of AGEs, with a focus on the methods and mechanisms for the inhibition of AGEs. This review will provide a theoretical basis for controlling the formation of AGEs. © 2023 Chinese Chamber of Commerce. All rights reserved.
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页码：204 / 214
页数：10
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