Inhibitory mechanism of flavonoids on dietary advanced glycation end products formation in food models  

作　　者：Meng-Yao Jin He Li 

机构地区：[1]School of Chemistry and Chemical Engineering,North University of China,Taiyuan 030051,China

出　　处：《Food and Health》2025年第2期35-38,共4页食品和健康(英文)

基　　金：financially supported by the National Natural Science Foundation of China(Grant No.32472468 and No.32001817);the Fundamental Research Program of Shanxi Province(202303021221123).

摘　　要：Advanced glycation end products(AGEs)are complex compounds formed through interaction of carbonyl groups from saccharides with amino groups in amino acids,proteins,lipids and nucleic acids,mainly via Maillard reaction.Studies have shown that AGEs can accumulate in the body and lead to neurodegenerative diseases,cardiovascular diseases,inflammatory responses,diabetes,and other diseases.This comment will provide a review of the inhibitory mechanism of flavonoids on dietary AGEs formation in food models and aims to provide a theoretical basis for the development of new therapeutic strategies and drugs.

关 键 词：flavonoid compounds advanced glycation end-products inhibitory mechanism reactive carbonyl species 

分 类 号：O62[理学—有机化学]