Formation of advanced glycation end-products and α-dicarbonyl compounds through Maillard reaction: Solutions from natural polyphenols

The Maillard reaction (MR) extensively occurs when foods undergo thermal processing. Besides desirable color and flavor, harmful MR products (MRPs) are generated simultaneously. Among them, advanced glycation end-products (AGEs) and reactive a-dicarbonyl compounds (a-DCs) as two groups of MRPs have a relatively high content in thermally processed foods. It has evidence that various chronic diseases are attributed to the accu-mulation of AGEs and a-DCs in daily foods. Facing these issues, the usage of natural inhibitors of AGEs and a-DCs is one of the feasible ways to solve this issue. Polyphenols as a group of natural inhibitors have anti-glycosylation properties making them suitable to be used as AGEs and a-DCs inhibitors in food systems. This review is dedi-cated to summarizing the generation mechanisms of AGEs and a-DCs through the MR followed by introducing their main types and contents in thermally processed foods as well as potential risks to human health. Mecha-nisms of polyphenols as potential inhibitors of AGEs and a-DCs are summarized and furthermore, compared their inhibition performances on thermally processed foods.