Dietary Advanced Glycation End Products: An Emerging Concern for Processed Foods

Abstract

ABSTRACT Advanced glycation end products (AGEs) have received a great concern for their complexity, heterogeneity, and potential human risks. Dietary AGEs are considered as significant contributors to the body’s AGE pool for increasing consumption of processed foods. AGEs are complex compounds derived from glycation or Maillard reaction between reducing sugars and amino acids during food processing. Precursors in raw materials and processing conditions play a crucial role in the formation of AGEs, which can be adjusted to restrict their generation. The addition of exogenous antioxidants is also a potential approach to decrease AGEs. To date, mounting evidence have shown that the accumulation of AGEs in most tissues can cause occurrences of various chronic diseases, such as diabetes, cardiovascular disease and chronic renal failure. Fortunately, some natural compounds including flavonoids, phenolic acid and plant extracts were proved to be good candidates for AGEs toxicity inhibitors. In this review, the contaminant exposure, formation mechanism and toxicity of AGEs in thermal-processed foods are systematically discussed. Furthermore, inhibitory measures from precursors, processing conditions and exogenous additives are proposed to minimize their production. In addition, the intervention of AGEs-induced damages by natural compounds was summarized, consequently providing strategies for controlling AGEs and safeguarding food safety.