Inhibitory Effects of Polyphenols on Dietary Advanced Glycation End Products and Related Diseases: A Review

被引：0
|
作者：
Kong Y. [1 ]
Liang Y. [1 ]
Xiong Q. [2 ]
Ouyang Y. [1 ]
Feng Y. [1 ]
Wu Q. [1 ]
机构：
[1] Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cellular Regulation and Molecular Pharmaceutic-Overseas Expertise Introduction Center for Discipline Innovation ("111 Center"), Hubei Unive
[2] Hubei Geological Survey, Wuhan
来源：
Shipin Kexue/Food Science | 2022年 / 43卷 / 13期
关键词：
Advanced glycation end productions; Antioxidant; Inhibition; Intestinal microflora; Polyphenols;
D O I：
10.7506/spkx1002-6630-20210409-115
中图分类号：
学科分类号：
摘要：
Advanced glycosylated end products (AGEs) can cause a variety of chronic metabolic diseases such as diabetic kidney disease, Alzheimer's disease, atherosclerosis and osteoarthritis by causing reactive oxygen species (ROS) generation and activating oxidative stress. So advanced glycation end products have long been considered potently toxic molecules that promote host cell death and contribute to organ damage in humans. Polyphenols are common secondary metabolites in nature. They have diverse structures and biological activities such as antioxidant, anti-inflammatory and anti-bacterial functions. Natural polyphenols can reduce the formation of AGEs and inhibit related diseases by capturing free radicals, blocking inflammatory signaling pathways, and interacting with microorganisms. This paper reviews the inhibitory effects of polyphenols on AGEs and related diseases, expecting to provide scientific reference for further research on the inhibition of AGEs by polyphonel. © 2022, China Food Publishing Company. All right reserved.
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页码：227 / 236
页数：9
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