食品中晚期糖基化终产物的研究进展

Research progress of dietary advanced glycation end products

晚期糖基化终产物(advanced glycation end products,AGEs)被认为和氧化应激、多种慢性疾病以及人体衰老等具有密切关系,近年来成为医药和健康领域的研究热点,但在食品领域研究相对较少。事实上,食物由于不同的加工处理方法和存放条件,可能会产生AGEs;若长期摄入AGEs可能增加体内的AGEs水平从而对人体造成危害,对食品中AGEs的研究已引起食品领域科学家的关注。文中主要对食品中AGEs的生成机理、主要种类、检测方法、对人体的影响,以及控制方法等几方面进行综述。

Advanced glycation end products （AGEs） stress,several chronic diseases and human aging. Therefore, are considered to be closely associated with oxidative it has become the hot research topic in medicine and health fields in recent years. However, there is little report in food area. In fact, AGEs can be generated in various kinds of foods due to different processing and storage conditions. In a long-term, consumption these foods may increase AGEs levels in our bodies and harm to our health. Thus, dietary-AGEs have been given much attention by food scientists. In this paper, AGEs formation,major categories,detection methods,effects on human body and prevention measures are systematically summarized, providing references for the dietary-AGEs research.