植物多酚抑制晚期糖基化终末产物形成的研究进展OA

Advanced glycation end products(AGEs)represented the final compounds formed by a series of complex non-enzymatic reactions between the free amino groups of macromolecules,such as proteins,lipids or nucleic acids and carbonyl groups in reducing sugars.As a secondary metabolite widely exsiting in nature,plant polyphenols had exhibited considerable application prospects in inhabiting the formation of AGEs in recent years.This paper reviewed the formation process,sources,and types of AGEs,focusing on research advances regarding the inhibition of AGEs formation by plant polyphenols.The mechanisms by which plant polyphenols suppress AGEs formation were summarised as follows:stabilisation of protein structures,trapping of reactive carbonyl compounds,scavenging of free radicals,chelation of metal ions,disruption of the AGEs-RAGE signalling pathway and enhancement of AGEs-degrading enzyme activity.The applications of plant polyphenols in inhibiting AGEs formation within the food industry was summarized,and an examination of critical challenges within complex dietary systems were pointed out.