TY - JOUR
T1 - Recent Trends in Advanced Glycation End Products in Foods
T2 - Formation, Toxicity, and Innovative Strategies for Extraction, Detection, and Inhibition
AU - Patel, Shubham Singh
AU - Bains, Aarti
AU - Sharma, Minaxi
AU - Kumar, Ankur
AU - Stephen Inbaraj, Baskaran
AU - Chawla, Prince
AU - Sridhar, Kandi
N1 - Publisher Copyright:
© 2024 by the authors.
PY - 2024/12
Y1 - 2024/12
N2 - Advanced glycation end products (AGEs) are produced in foods during their thermal treatment through routes like the Maillard reaction. They have been linked to various health issues such as diabetes, neurodegenerative disorders, and cardiovascular diseases. There are multiple pathways through which AGEs can form in foods and the body. Therefore, this review work aims to explore multiple formation pathways of AGEs to gain insights into their generation mechanisms. Furthermore, this review work has analyzed the recent trends in the detection and inhibition of AGEs in food matrices. It can be highlighted, based on the surveyed literature, that UHPLC-Orbitrap-Q-Exactive-MS and UPLC-ESI-MS/MS can produce highly sensitive results with a low limit of detection levels for AGEs in food matrices. Moreover, various works on inhibitory agents like spices, herbs, fruits, vegetables, hydrocolloids, plasma-activated water, and probiotic bacteria were assessed for their capacity to suppress the formation of AGEs in food products and simulation models. Overall, it is essential to decrease the occurrence of AGEs in food products, and future scope might include studying the interaction of macromolecular components in food products to minimize the production of AGEs without sacrificing the organoleptic qualities of processed foods.
AB - Advanced glycation end products (AGEs) are produced in foods during their thermal treatment through routes like the Maillard reaction. They have been linked to various health issues such as diabetes, neurodegenerative disorders, and cardiovascular diseases. There are multiple pathways through which AGEs can form in foods and the body. Therefore, this review work aims to explore multiple formation pathways of AGEs to gain insights into their generation mechanisms. Furthermore, this review work has analyzed the recent trends in the detection and inhibition of AGEs in food matrices. It can be highlighted, based on the surveyed literature, that UHPLC-Orbitrap-Q-Exactive-MS and UPLC-ESI-MS/MS can produce highly sensitive results with a low limit of detection levels for AGEs in food matrices. Moreover, various works on inhibitory agents like spices, herbs, fruits, vegetables, hydrocolloids, plasma-activated water, and probiotic bacteria were assessed for their capacity to suppress the formation of AGEs in food products and simulation models. Overall, it is essential to decrease the occurrence of AGEs in food products, and future scope might include studying the interaction of macromolecular components in food products to minimize the production of AGEs without sacrificing the organoleptic qualities of processed foods.
KW - advanced glycation end products
KW - detection
KW - food safety
KW - food toxicity
KW - health effects
KW - inhibition
UR - http://www.scopus.com/inward/record.url?scp=85213282244&partnerID=8YFLogxK
U2 - 10.3390/foods13244045
DO - 10.3390/foods13244045
M3 - Review article
AN - SCOPUS:85213282244
SN - 2304-8158
VL - 13
JO - Foods
JF - Foods
IS - 24
M1 - 4045
ER -