Abstract
The increase in consumption of “ultra-processed” foods has raised attention because of the possible adverse effects deriving from the Maillard reaction leading to the formation of toxic advanced glycation end-products (AGEs) during food processing. Additionally, the increasing trend and consumption of sugar-added foods and sweetened beverages is related to the endogenous formation of the same toxic compounds. However, ultra-processing in the context of food technology can bring challenges as well as a wealth of opportunities. Indeed, re-processing of grape pomace, a by-product of winemaking, can yield phenolic-rich fractions that efficiently counteract the effects of AGEs. In this review, the process of endogenous and exogenous AGE formation is illustrated. Then, the ability of grape phenolics to act as inhibitors of AGE formation is presented, including the efficacy ranking of various individual compounds measured in vitro and the outcome of in vivo double-blinded randomized crossover trials designed to prove the efficacy of grape phenolics as inhibitors of protein carbonylation. Finally, a survey of model functional foods added with grape phenolics, either to lower the dietary load of AGEs or to deliver antiglycation agents in vivo is listed in order to highlight the opportunity to develop safe and tailor-made “anti-AGEs” food applications.
Highlights
The ability of grape phenolics to act as inhibitors of advanced glycation end-products (AGEs) formation is presented, including the efficacy ranking of various individual compounds measured in vitro and the outcome of in vivo double-blinded randomized crossover trials designed to prove the efficacy of grape phenolics as inhibitors of protein carbonylation
Results from this study demonstrated that grape phenolics protect against fructose-induced oxidative stress, protein carbonylation and lipid peroxidation, and help prevent insulin resistance [39]
Five randomized crossover trials have provided evidence that grape phenolics can prevent protein carbonylation in vivo and can reach and protect target proteins. These studies open up a new challenge for healthy food formulation which is to develop grape phenolic-enriched foods in order either to prevent AGEs formation during processing and/or to deliver antiglycation compounds to the gut and human tissues
Summary
Protein glycation known as the Maillard reaction occurs in heat-treated foods, generating. Investigation on CML content of 549 foods demonstrated that grilling, broiling, roasting, searing and frying accelerate new AGE formation [15] These modified proteins are resistant to digestion but can be fermented by the colonic bacteria. A diet low in AGEs does not cause a major reduction in adiposity but improves insulin resistance in obese people with metabolic syndrome and may decrease the risk of type 2 diabetes [18]. In another hypothesis, protein glycation occurs in the intestine when foods and beverages sweetened with high fructose corn syrup are consumed [20].
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