@article{KONG2022, 
author = {Yingfei KONG and Yinggang LIANG and Qianjin XIONG and Yu OUYANG and Yingna FENG and Qian WU},
title = {Inhibitory Effects of Polyphenols on Dietary Advanced Glycation End Products and Related Diseases: A Review},
year = {2022},
journal = {Food Science},
volume = {43},
number = {13},
pages = {227-236},
keywords = {inhibition, antioxidant, polyphenols, intestinal microflora, advanced glycation end productions},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20210409-115},
doi = {10.7506/spkx1002-6630-20210409-115},
abstract = {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.}
}