Article: Naturally occurring inhibitors against the formation of advanced glycation end-products

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TitleNaturally occurring inhibitors against the formation of advanced glycation end-products
AuthorsPeng, X1
Ma, J1
Chen, SF
Wang, M1
Issue Date2011
PublisherRoyal Society of Chemistry. The Journal's web site is located at http://pubs.rsc.org/en/journals/journalissues/fo
CitationFood & Function, 2011, v. 2 n. 6, p. 289-301 [How to Cite?]
DOI: http://dx.doi.org/10.1039/c1fo10034c
AbstractAdvanced glycation end-products (AGEs) are the final products of the non-enzymatic reaction between reducing sugars and amino groups in proteins, lipids and nucleic acids. Recently, the accumulation of AGEs in vivo has been implicated as a major pathogenic process in diabetic complications, atherosclerosis, Alzheimer's disease and normal aging. The early recognition of AGEs can ascend to the late 1960s when a non-enzymatic glycation process was found in human body which is similar to the Maillard reaction. To some extent, AGEs can be regarded as products of the Maillard reaction. This review firstly introduces the Maillard reaction, the formation process of AGEs and harmful effects of AGEs to human health. As AGEs can cause undesirable diseases or disorders, it is necessary to investigate AGE inhibitors to offer a potential therapeutic approach for the prevention of diabetic or other pathogenic complications induced by AGEs. Typical effective AGE inhibitors with different inhibition mechanisms are also reviewed in this paper. Both synthetic compounds and natural products have been evaluated as inhibitors against the formation of AGEs. However, considering toxic or side effects of synthetic molecules present in clinical trials, natural products are more promising to be developed as potent AGE inhibitors.
ISSN2042-6496
2011 Impact Factor: 1.179
DOIhttp://dx.doi.org/10.1039/c1fo10034c
ISI Accession Number IDWOS:000291992800001
DC Field
Value
dc.contributor.authorPeng, X
dc.contributor.authorMa, J
dc.contributor.authorChen, SF
dc.contributor.authorWang, M
dc.date.accessioned2011-07-27T02:11:39Z
dc.date.available2011-07-27T02:11:39Z
dc.date.issued2011
dc.description.abstractAdvanced glycation end-products (AGEs) are the final products of the non-enzymatic reaction between reducing sugars and amino groups in proteins, lipids and nucleic acids. Recently, the accumulation of AGEs in vivo has been implicated as a major pathogenic process in diabetic complications, atherosclerosis, Alzheimer's disease and normal aging. The early recognition of AGEs can ascend to the late 1960s when a non-enzymatic glycation process was found in human body which is similar to the Maillard reaction. To some extent, AGEs can be regarded as products of the Maillard reaction. This review firstly introduces the Maillard reaction, the formation process of AGEs and harmful effects of AGEs to human health. As AGEs can cause undesirable diseases or disorders, it is necessary to investigate AGE inhibitors to offer a potential therapeutic approach for the prevention of diabetic or other pathogenic complications induced by AGEs. Typical effective AGE inhibitors with different inhibition mechanisms are also reviewed in this paper. Both synthetic compounds and natural products have been evaluated as inhibitors against the formation of AGEs. However, considering toxic or side effects of synthetic molecules present in clinical trials, natural products are more promising to be developed as potent AGE inhibitors.
dc.identifier.citationFood & Function, 2011, v. 2 n. 6, p. 289-301 [How to Cite?]
DOI: http://dx.doi.org/10.1039/c1fo10034c
dc.identifier.doihttp://dx.doi.org/10.1039/c1fo10034c
dc.identifier.epage301
dc.identifier.hkuros186787
dc.identifier.isiWOS:000291992800001
dc.identifier.issn2042-6496
2011 Impact Factor: 1.179
dc.identifier.issue6
dc.identifier.pmid21779567
dc.identifier.scopuseid_2-s2.0-84862833280
dc.identifier.spage289
dc.identifier.urihttp://hdl.handle.net/10722/136246
dc.identifier.volume2
dc.languageeng
dc.publisherRoyal Society of Chemistry. The Journal's web site is located at http://pubs.rsc.org/en/journals/journalissues/fo
dc.publisher.placeUnited Kingdom
dc.relation.ispartofFood & Function
dc.subject.meshAlzheimer Disease
dc.subject.meshAtherosclerosis
dc.subject.meshBiological Agents - pharmacology
dc.subject.meshDiabetes Complications
dc.subject.meshGlycosylation End Products, Advanced - adverse effects - antagonists and inhibitors - metabolism
dc.titleNaturally occurring inhibitors against the formation of advanced glycation end-products
dc.typeArticle
Author Affiliations
  1. The University of Hong Kong
  2. Peking University