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

TitleNaturally occurring inhibitors against the formation of advanced glycation end-products
Authors
Issue Date2011
PublisherRoyal Society of Chemistry. The Journal's web site is located at http://pubs.rsc.org/en/journals/journalissues/fo
Citation
Food & Function, 2011, v. 2 n. 6, p. 289-301 How to Cite?
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.
Persistent Identifierhttp://hdl.handle.net/10722/136246
ISSN
2014 Impact Factor: 2.791
2014 SCImago Journal Rankings: 0.913
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorPeng, Xen_US
dc.contributor.authorMa, Jen_US
dc.contributor.authorChen, SFen_US
dc.contributor.authorWang, Men_US
dc.date.accessioned2011-07-27T02:11:39Z-
dc.date.available2011-07-27T02:11:39Z-
dc.date.issued2011en_US
dc.identifier.citationFood & Function, 2011, v. 2 n. 6, p. 289-301en_US
dc.identifier.issn2042-6496-
dc.identifier.urihttp://hdl.handle.net/10722/136246-
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.languageengen_US
dc.publisherRoyal Society of Chemistry. The Journal's web site is located at http://pubs.rsc.org/en/journals/journalissues/fo-
dc.relation.ispartofFood & Functionen_US
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-productsen_US
dc.typeArticleen_US
dc.identifier.emailChen, SF: sfchen@hku.hken_US
dc.identifier.emailWang, M: mfwang@hku.hken_US
dc.identifier.authorityChen, SF=rp00672en_US
dc.identifier.authorityWang, M=rp00800en_US
dc.identifier.doi10.1039/c1fo10034c-
dc.identifier.pmid21779567-
dc.identifier.scopuseid_2-s2.0-84862833280-
dc.identifier.hkuros186787en_US
dc.identifier.volume2en_US
dc.identifier.issue6-
dc.identifier.spage289en_US
dc.identifier.epage301en_US
dc.identifier.isiWOS:000291992800001-
dc.publisher.placeUnited Kingdom-

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