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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
2012 Impact Factor: 2.694
 
DOIhttp://dx.doi.org/10.1039/c1fo10034c
 
ISI Accession Number IDWOS:000291992800001
 
DC FieldValue
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
2012 Impact Factor: 2.694
 
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
 
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<contributor.author>Ma, J</contributor.author>
<contributor.author>Chen, SF</contributor.author>
<contributor.author>Wang, M</contributor.author>
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Author Affiliations
  1. The University of Hong Kong
  2. Peking University