Individual and Combined Effects of Food Components in Attenuating the Formation of Advanced Glycation End Products (AGEs)

Advanced Glycation End Products (AGEs) have been associated as a possible cause in inflammation-mediated chronic diseases such as diabetes, Alzheimer’s and cardiovascular disorders. Thus, inhibition of AGE formation represents a prospective therapeutic target for the prevention and treatment of these complications. This study investigated the individual and combined effects of dietary ingredients, spices, on lowering AGEs formation in meat patties. In the study, Carboxymethyllysine (CML), a well-investigated AGE is used as a marker for AGEs and malondialdehyde (MDA) as an indicator for lipid peroxidation. Nine spices were selected based on their ability to inhibit the formation of AGEs at different stages of Maillard reactions. Individually, all the 9 selected spices significantly inhibited the formation of AGEs. Among the 33 combinations of spices, 26 combinations significantly inhibited the formation of AGEs. The highest reduction (84%) was found by the combination of Black Pepper-Rose-Cumin. The individual spices failed to significantly lower the MDA concentration;however, all 33 combinations were able to significantly reduce MDA concentration. The results of this study showed that spices when supplemented in combinations are more effective in inhibiting the formation of AGEs and in decreasing MDA concentration in meat patties.