Skip to main content Accessibility help

Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?

  • María Dolores del Castillo (a1), Amaia Iriondo-DeHond (a1), Maite Iriondo-DeHond (a2), Ileana Gonzalez (a3), Alejandra Medrano (a4), Rosana Filip (a5) and Jaime Uribarri (a6)...


The present review aims to give dietary recommendations to reduce the occurrence of the Maillard reaction in foods and in vivo to reduce the body’s advanced glycation/lipoxidation end products (AGE/ALE) pool. A healthy diet, food reformulation and good culinary practices may be feasible for achieving the goal. A varied diet rich in fresh vegetables and fruits, non-added sugar beverages containing inhibitors of the Maillard reaction, and foods prepared by steaming and poaching as culinary techniques is recommended. Intake of supplements and novel foods with low sugars, low fats, enriched in bioactive compounds from food and waste able to modulate carbohydrate metabolism and reduce body’s AGE/ALE pool is also recommended. In conclusion, the recommendations made for healthy eating by the Spanish Society of Community Nutrition (SENC) and Harvard University seem to be adequate to reduce dietary AGE/ALE, the body’s AGE/ALE pool and to achieve sustainable nutrition and health.

  • View HTML
    • Send article to Kindle

      To send this article to your Kindle, first ensure is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about sending to your Kindle. Find out more about sending to your Kindle.

      Note you can select to send to either the or variations. ‘’ emails are free but can only be sent to your device when it is connected to wi-fi. ‘’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.

      Find out more about the Kindle Personal Document Service.

      Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?
      Available formats

      Send article to Dropbox

      To send this article to your Dropbox account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your <service> account. Find out more about sending content to Dropbox.

      Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?
      Available formats

      Send article to Google Drive

      To send this article to your Google Drive account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your <service> account. Find out more about sending content to Google Drive.

      Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?
      Available formats


This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (, which permits unrestricted re-use, distribution, and reproduction in any medium, provided the original work is properly cited.

Corresponding author

*Corresponding author: María Dolores del Castillo, email


Hide All
1.Henle, T (2007) Dietary advanced glycation end products – a risk to human health? A call for an interdisciplinary debate. Mol Nutr Food Res 51, 10751078.
2.Šebeková, K & Somoza, V (2007) Dietary advanced glycation endproducts (AGEs) and their health effects – PRO. Mol Nutr Food Res 51, 10791084.
3.Ames, JM (2007) Evidence against dietary advanced glycation endproducts being a risk to human health. Mol Nutr Food Res 51, 10851090.
4.Šebeková, K & Brouder Šebeková, K (2019) Glycated proteins in nutrition: friend or foe? Exp Gerontol 117, 7690.
5.Uribarri, J, del Castillo, MD, de la Maza, MP, et al. (2015) Dietary advanced glycation end products and their role in health and disease. Adv Nutr 6, 461473.
6.Guilbaud, A, Niquet-Leridon, C, Boulanger, E, et al. (2016) How can diet affect the accumulation of advanced glycation end-products in the human body? Foods 5, 84.
7.Silván, JM, van de Lagemaat, J, Olano, A, et al. (2006) Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods. J Pharm Biomed Anal 41, 15431551.
8.Corzo-Martínez, M, Corzo, N, Villamiel, M, et al. (2012) Browning reactions. In Food Biochemistry and Food Processing, 2nd ed., pp. 5683 [Simpson, BK, editor]. Oxford: Wiley-Blackwell.
9.Vistoli, G, De Maddis, D, Cipak, A, et al. (2013) Advanced glycoxidation and lipoxidation end products (AGEs and ALEs): an overview of their mechanisms of formation. Free Radic Res 47, Suppl. 1, 327.
10.Palimeri, S, Palioura, A & Diamanti-Kandarakis, E (2015) Current perspectives on the health risks associated with the consumption of advanced glycation end products: recommendations for dietary management. Diabetes Metab Syndr Obes Targets Ther 8, 415426.
11.Sadowska-Bartosz, I & Bartosz, G (2015) Prevention of protein glycation by natural compounds. Molecules 20, 33093334.
12.Delgado-Andrade, C & Fogliano, V (2018) Dietary advanced glycosylation end-products (dAGEs) and melanoidins formed through the Maillard reaction: physiological consequences of their intake. Annu Rev Food Sci Technol 9, 271291.
13.Suh, JH, Niu, YS, Hung, WL, et al. (2017) Lipidomic analysis for carbonyl species derived from fish oil using liquid chromatography–tandem mass spectrometry. Talanta 168, 3142.
14.Tamanna, N & Mahmood, N (2015) Food processing and Maillard reaction products: effect on human health and nutrition. Int J Food Sci 2015, 526762.
15.Nguyen, HT, van der Fels-Klerx, HJ & van Boekel, MAJS (2014) N ϵ-(carboxymethyl)lysine: a review on analytical methods, formation, and occurrence in processed food, and health impact. Food Rev Int 30, 3652.
16.Takeuchi, M, Takino, JI, Furuno, S, et al. (2015) Assessment of the concentrations of various advanced glycation end-products in beverages and foods that are commonly consumed in Japan. PLOS ONE 10, e0118652.
17.Scheijen, JLJM, Clevers, E, Engelen, L, et al. (2016) Analysis of advanced glycation endproducts in selected food items by ultra-performance liquid chromatography tandem mass spectrometry: presentation of a dietary AGE database. Food Chem 190, 11451150.
18.Srey, C, Haughey, SA, Connolly, L, et al. (2010) Immunochemical and mass spectrometric analysis of Nϵ-(carboxymethyl)lysine content of AGE-BSA systems prepared with and without selected antiglycation agents. J Agric Food Chem 58, 1195511961.
19.Gómez-Ojeda, A, Jaramillo-Ortíz, S, Wrobel, K, et al. (2018) Comparative evaluation of three different ELISA assays and HPLC-ESI-ITMS/MS for the analysis of N ϵ-carboxymethyl lysine in food samples. Food Chem 243, 1118.
20.Lopez-Moreno, J, Quintana-Navarro, GM, Camargo, A, et al. (2017) Dietary fat quantity and quality modifies advanced glycation end products metabolism in patients with metabolic syndrome. Mol Nutr Food Res 61, 201601029.
21.Ejtahed, HS, Angoorani, P, Asghari, G, et al. (2016) Dietary advanced glycation end products and risk of chronic kidney disease. J Ren Nutr 26, 308314.
22.Kosmopoulos, M, Drekolias, D, Zavras, PD, et al. (2019) Impact of advanced glycation end products (AGEs) signaling in coronary artery disease. Biochim Biophys Acta Mol Basis Dis 1865, 611619.
23.Münch, G, Westcott, B, Menini, T, et al. (2012) Advanced glycation endproducts and their pathogenic roles in neurological disorders. Amino Acids 42, 12211236.
24.Mesías, M, Navarro, M, Martínez-Saez, N, et al. (2014) Antiglycative and carbonyl trapping properties of the water soluble fraction of coffee silverskin. Food Res Int 62, 11201126.
25.Kerimi, A, Gauer, JS, Crabbe, S, et al. (2019) Effect of the flavonoid hesperidin on glucose and fructose transport, sucrase activity and glycaemic response to orange juice in a cross-over trial on healthy volunteers. Br J Nutr 121, 782792.
26.Dueñas Martin, M, Iriondo-DeHond, A & del Castillo, MD (2018) Efecto de los compuestos fenólicos en el metabolismo de los carbohidratos (Effect of phenolic compounds on carbohydrate metabolism). Rev Española Nutr Comunitaria 24, 112.
27.Nagai, R, Shirakawa, J, Ohno, R, et al. (2014) Inhibition of AGEs formation by natural products. Amino Acids 46, 261266.
28.Starowicz, M & Zieliński, H (2019) Inhibition of advanced glycation end-product formation by high antioxidant-leveled spices commonly used in European cuisine. Antioxidants 8, 100.
29.Clarke, RE, Dordevic, AL, Tan, SM, et al. (2016) Dietary advanced glycation end products and risk factors for chronic disease: a systematic review of randomised controlled trials. Nutrients 8, 125.
30.Uribarri, J, Cai, W, Ramdas, M, et al. (2011) Restriction of advanced glycation end products improves insulin resistance in human type 2 diabetes: potential role of AGER1 and SIRT1. Diabetes Care 34, 16101616.
31.Goldberg, T, Cai, W, Peppa, M, et al. (2004) Advanced glycoxidation end products in commonly consumed foods. J Am Diet Assoc 104, 12871291.
32.Uribarri, J, Woodruff, S, Goodman, S, et al. (2010) Advanced glycation end products in foods and a practical guide to their reduction in the diet. J Am Diet Assoc 110, 911916.e12.
33.Aranceta Bartrina, J, Grupo Colaborativo de la Sociedad Española de Nutrición Comunitaria (SENC), Arija Val, V, et al. (2016) Dietary guidelines for the Spanish population (SENC, December 2016); the new graphic icon of healthy food (article in Spanish). Nutr Hosp 33, Suppl. 8, 148.
34.Monnier, VM (2007) Dietary advanced lipoxidation products as risk factors for human health – a call for data. Mol Nutr Food Res 51, 10911093.
35.Xue, M, Weickert, MO, Qureshi, S, et al. (2016) Improved glycemic control and vascular function in overweight and obese subjects by glyoxalase 1 inducer formulation. Diabetes 65, 22822294.
36.Sociedad Española de Nutrición Comunitaria (SENC) (2018) Guía de la alimentación saludable para la atención primaria y colectivos cuidadanos (Guide to Healthy Eating for Primary Care and Groups of Citizens). Barcelona: SENC (Spanish Society of Community Nutrition).
37.Sun, X, Tang, J, Wang, J, et al. (2016) Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during commercial sterilization. Meat Sci 116, 17.
38.Lichtenstein, AH, Appel, LJ, Brands, M, et al. (2006) Diet and lifestyle recommendations revision 2006: a scientific statement from the American Heart Association Nutrition Committee. Circulation 114, 8296.
39.World Cancer Research Fund & American Institute for Cancer Research (2007) Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective. Washington, DC: American Institute for Cancer Research.
40.American Diabetes Association (2008) Nutrition recommendations and interventions for diabetes: a position statement of the American Diabetes Association. Diabetes Care 31, Suppl. 1, S61S78.
41.Hellwig, M, Auerbach, C, Müller, N, et al. (2019) Metabolization of the advanced glycation end product N-ϵ-carboxymethyllysine (CML) by different probiotic E. coli strains. J Agric Food Chem 67, 19631972.
42.Ejtahed, HS, Mohtadi-Nia, J, Homayouni-Rad, A, et al. (2012) Probiotic yogurt improves antioxidant status in type 2 diabetic patients. Nutrition 28, 539543.
43.Yacoub, R, Nugent, M, Cai, W, et al. (2017) Advanced glycation end products dietary restriction effects on bacterial gut microbiota in peritoneal dialysis patients; a randomized open label controlled trial. PLOS ONE 12, e0184789.
44.Qu, W, Yuan, X, Zhao, J, et al. (2017) Dietary advanced glycation end products modify gut microbial composition and partially increase colon permeability in rats. Mol Nutr Food Res 61, 1700118.
45.Snelson, M & Coughlan, MT (2019) Dietary advanced glycation end products: digestion, metabolism and modulation of gut microbial ecology. Nutrients 11, 215.
46.Harvard T. H. Chan School of Public Health (2015) Kid’s Healthy Eating Plate. Boston, MA: Harvard T. H. Chan School of Public Health Department of Nutrition.
47.Šebeková, K, Simon Klenovics, K & Brouder Šebeková, K (2014) Advanced glycation end products in infant formulas. In Handbook of Dietary and Nutritional Aspects of Bottle Feeding. Human Health Handbooks no. 8, pp. 421440 [Preedy, VR, Watson, RR and Zibadi, S, editors]. Wageningen: Wageningen Academic Publishers.
48.European Parliament and Council (2013) Regulation (EU) No 609/2013 on Food Intended for Infants and Young Children, Food for Special Medical Purposes, and Total Diet Replacement for Weight Control and Repealing Council Directive 92/52/EEC, Commission Directives 96/8/EC, 1999/21/EC, 2006/125/EC and 2006/141/EC, Directive 2009/39/EC of the European Parliament and of the Council and Commission Regulations (EC) No 41/2009 and (EC) No 953/2009. Off J Eur Union, L 181/35.
49.Contreras-Calderón, J, Guerra-Hernández, E & García-Villanova, B (2008) Indicators of non-enzymatic browning in the evaluation of heat damage of ingredient proteins used in manufactured infant formulas. Eur Food Res Technol 227, 117124.
50.Li, L, Han, L, Fu, Q, et al. (2012) Formation and inhibition of N ϵ-(carboxymethyl)lysine in saccharide-lysine model systems during microwave heating. Molecules 17, 1275812770.
51.Birlouez-Aragon, I, Pischetsrieder, M, Leclère, J, et al. (2004) Assessment of protein glycation markers in infant formulas. Food Chem 87, 253259.
52.Šebeková, K, Saavedra, G, Zumpe, C, et al. (2008) Plasma concentration and urinary excretion of N ϵ-(carboxymethyl)lysine in breast milk- and formula-fed infants. Ann N Y Acad Sci 1126, 177180.
53.Pischetsrieder, M & Henle, T (2012) Glycation products in infant formulas: chemical, analytical and physiological aspects. Amino Acids 42, 11111118.
54.Arnold, LDW (2006) Global health policies that support the use of banked donor human milk: a human rights issue. Int Breastfeed J 1, 26.
55.Bosch, L, Sanz, ML, Montilla, A, et al. (2007) Simultaneous analysis of lysine, N ϵ-carboxymethyllysine and lysinoalanine from proteins. J Chromatogr B Anal Technol Biomed Life Sci 860, 6977.
56.Calabretti, A, Calabrese, M, Campisi, B, et al. (2017) Quality and safety in commercial baby foods. J Food Nutr Res 5, 587593.
57.World Health Organization (2019) Reducing consumption of sugar-sweetened beverages to reduce the risk of childhood overweight and obesity. (accessed February 2019).
58.Harvard T. H. Chan School of Public Health (2019) Sugary drinks and obesity fact sheet. (accessed February 2019).
59.Curhan, GC & Forman, JP (2010) Sugar-sweetened beverages and chronic disease. Kidney Int 77, 569570.
60.Aragno, M & Mastrocola, R (2017) Dietary sugars and endogenous formation of advanced glycation endproducts: emerging mechanisms of disease. Nutrients 9, 385.
61.Gugliucci, A & Menini, T (2002) The botanical extracts of Achyrocline satureoides and Ilex paraguariensis prevent methylglyoxal-induced inhibition of plasminogen and antithrombin III. Life Sci 72, 279292.
62.Martinez-Saez, N, Fernandez-Gomez, B, Cai, W, et al. (2019) In vitro formation of Maillard reaction products during simulated digestion of meal-resembling systems. Food Res Int 118, 7280.
63.DeChristopher, LR (2017) Perspective: the paradox in dietary advanced glycation end products research – the source of the serum and urinary advanced glycation end products is the intestines, not the food. Adv Nutr 8, 679683.
64.Sato, T, Wu, X, Shimogaito, N, et al. (2009) Effects of high-AGE beverage on RAGE and VEGF expressions in the liver and kidneys. Eur J Nutr 48, 611.
65.Koschinsky, T, He, C-J, Mitsuhashi, T, et al. (1997) Orally absorbed reactive glycation products (glycotoxins): an environmental risk factor in diabetic nephropathy. Med Sci 94, 64746479.
66.De Lorgeril, M, Salen, P, Paillard, F, et al. (2002) Mediterranean diet and the French paradox: two distinct biogeographic concepts for one consolidated scientific theory on the role of nutrition in coronary heart disease. Cardiovasc Res 54, 503515.
67.World Health Organization (2018). Q&A – How can I drink alcohol safely? (accessed April 2020).
68.Hellwig, M, Witte, S & Henle, T (2016) Free and protein-bound Maillard reaction products in beer: method development and a survey of different beer types. J Agric Food Chem 64, 72347243.
69.Rakete, S, Klaus, A & Glomb, MA (2014) Investigations on the Maillard reaction of dextrins during aging of pilsner type beer. J Agric Food Chem 62, 98769884.
70.Rodríguez-Cáceres, MI, Palomino-Vasco, M, Mora-Diez, N, et al. (2015) Novel HPLC–fluorescence methodology for the determination of methylglyoxal and glyoxal. Application to the analysis of monovarietal wines “Ribera del Guadiana”. Food Chem 187, 159165.
71.Bahadoran, Z, Mirmiran, P & Azizi, F (2013) Dietary polyphenols as potential nutraceuticals in management of diabetes: a review. J Diabetes Metab Disord 12, 43.
72.Peng, X, Ma, J, Chen, F, et al. (2011) Naturally occurring inhibitors against the formation of advanced glycation end-products. Food Funct 2, 289301.
73.Farsi, DA, Harris, CS, Reid, L, et al. (2008) Inhibition of non-enzymatic glycation by silk extracts from a Mexican land race and modern inbred lines of maize (Zea mays). Phyther Res 22, 108112.
74.Harris, C, Beaulieu, L-P, Fraser, M-H, et al. (2011) Inhibition of advanced glycation end product formation by medicinal plant extracts correlates with phenolic metabolites and antioxidant activity. Planta Med 77, 196204.
75.Ferchichi, L, Derbré, S, Mahmood, K, et al. (2012) Bioguided fractionation and isolation of natural inhibitors of advanced glycation end-products (AGEs) from Calophyllum flavoramulum. Phytochemistry 78, 98106.
76.Spencer, JPE, Abd El Mohsen, MM, Minihane, A-M, et al. (2008) Biomarkers of the intake of dietary polyphenols: strengths, limitations and application in nutrition research. Br J Nutr 99, 1222.
77.Tan, D, Wang, Y, Lo, C-Y, et al. (2008) Methylglyoxal: its presence and potential scavengers. Asia Pac J Clin Nutr 17, Suppl. 1, 261264.
78.Chen, H, Virk, MS & Chen, F (2016) Phenolic acids inhibit the formation of advanced glycation end products in food simulation systems depending on their reducing powers and structures. Int J Food Sci Nutr 67, 400411.
79.McKay, DL & Blumberg, JB (2002) The role of tea in human health: an update. J Am Coll Nutr 21, 113.
80.Babu, PVA, Sabitha, KE & Shyamaladevi, CS (2008) Effect of green tea extract on advanced glycation and cross-linking of tail tendon collagen in streptozotocin induced diabetic rats. Food Chem Toxicol 46, 280285.
81.Rasheed, Z, Anbazhagan, AN, Akhtar, N, et al. (2009) Green tea polyphenol epigallocatechin-3-gallate inhibits advanced glycation end product-induced expression of tumor necrosis factor-α and matrix metalloproteinase-13 in human chondrocytes. Arthritis Res Ther 11, R71.
82.Peng, X, Ma, J, Chao, J, et al. (2010) Beneficial effects of cinnamon proanthocyanidins on the formation of specific advanced glycation end products and methylglyoxal-induced impairment on glucose consumption. J Agric Food Chem 58, 66926696.
83.Wu, C-H, Yeh, C-T & Yen, G-C (2010) Epigallocatechin gallate (EGCG) binds to low-density lipoproteins (LDL) and protects them from oxidation and glycation under high-glucose conditions mimicking diabetes. Food Chem 121, 639644.
84.Zhang, R, Zhang, B-L, He, T, et al. (2016) Increase of rutin antioxidant activity by generating Maillard reaction products with lysine. Bioorg Med Chem Lett 26, 26802684.
85.Pashikanti, S, de Alba, DR, Boissonneault, GA, et al. (2010) Rutin metabolites: novel inhibitors of nonoxidative advanced glycation end products. Free Radic Biol Med 48, 656663.
86.Cervantes-Laurean, D, Schramm, DD, Jacobson, EL, et al. (2006) Inhibition of advanced glycation end product formation on collagen by rutin and its metabolites. J Nutr Biochem 17, 531540.
87.Wu, C-H, Lin, J-A, Hsieh, W-C, et al. (2009) Low-density-lipoprotein (LDL)-bound flavonoids increase the resistance of LDL to oxidation and glycation under pathophysiological concentrations of glucose in vitro. J Agric Food Chem 57, 50585064.
88.Verzelloni, E, Tagliazucchi, D, Del Rio, D, et al. (2011) Antiglycative and antioxidative properties of coffee fractions. Food Chem 124, 14301435.
89.Gugliucci, A, Bastos, DHM, Schulze, J, et al. (2009) Caffeic and chlorogenic acids in Ilex paraguariensis extracts are the main inhibitors of AGE generation by methylglyoxal in model proteins. Fitoterapia 80, 339344.
90.Monteiro, M, Farah, A, Perrone, D, et al. (2007) Chlorogenic acid compounds from coffee are differentially absorbed and metabolized in humans. J Nutr 137, 21962201.
91.Farah, A, Monteiro, M, Donangelo, CM, et al. (2008) Chlorogenic acids from green coffee extract are highly bioavailable in humans. J Nutr 23092315.
92.Ishizakaa, Y, Yamakadoa, M, Toda, A, et al. (2013) Relationship between coffee consumption, oxidant status, and antioxidant potential in the Japanese general population. Clin Chem Lab Med 51, 19511959.
93.Tsuji-Naito, K, Saeki, H & Hamano, M (2009) Inhibitory effects of Chrysanthemum species extracts on formation of advanced glycation end products. Food Chem 116, 854859.
94.Ho, S-C, Wu, S-P, Lin, S-M, et al. (2010) Comparison of anti-glycation capacities of several herbal infusions with that of green tea. Food Chem 122, 768774.
95.Pardo de Santayana, M, Blanco, E & Morales, R (2005) Plants known as in Spain: an ethno–pharmaco–botanical review. J Ethnopharmacol 98(1–2), 119.
96.Sõukand, R, Quave, CL, Pieroni, A, et al. (2013) Plants used for making recreational tea in Europe: a review based on specific research sites. J Ethnobiol Ethnomed 9, 58.
97.Wagner, H & Bladt, S (1996) Plant Drug Analysis: A Thin Layer Chromatography Atlas. Berlin and Heidelberg: Springer-Verlag.
98.Ali, SI, Gopalakrishnan, B & Venkatesalu, V (2017) Pharmacognosy, phytochemistry and pharmacological properties of Achillea millefolium L.: a review. Phyther Res 31, 11401161.
99.Kim, JM, Lee, EK, Kim, DH, et al. (2010) Kaempferol modulates pro-inflammatory NF-κB activation by suppressing advanced glycation endproducts-induced NADPH oxidase. Age (Omaha) 32, 197208.
100.Wu, C-H, Yeh, C-T, Shih, P-H, et al. (2010) Dietary phenolic acids attenuate multiple stages of protein glycation and high-glucose-stimulated proinflammatory IL-1β activation by interfering with chromatin remodeling and transcription in monocytes. Mol Nutr Food Res 54, Suppl. 2, S127S140.
101.Silván, JM, Assar, SH, Srey, C, et al. (2011) Control of the Maillard reaction by ferulic acid. Food Chem 128, 208213.
102.Miroliaei, M, Khazaei, S, Moshkelgosha, S, et al. (2011) Inhibitory effects of lemon balm (Melissa officinalis, L.) extract on the formation of advanced glycation end products. Food Chem 129, 267271.
103.Hori, M, Yagi, M, Nomoto, K, et al. (2012) Inhibition of advanced glycation end product formation by herbal teas and its relation to anti-skin aging. Anti-Aging Med 9, 135148.
104.del Castillo, MD, Iriondo-DeHond, A & Martirosyan, DM (2018) Are functional foods essential for sustainable health? Ann Nutr Food Sci 2, 1015.
105.European Parliament and Council (2006) The European Parliament and The Council of the European Union. Regulation (EC) No 1924/2006 of the European Parliament and of the Council on nutrition and health claims made on foods. Off J Eur Union 404, 925.
106.Lund, MN & Ray, CA (2017) Control of Maillard reactions in foods: strategies and chemical mechanisms. J Agric Food Chem 65, 45374552.
107.Sri Harsha, PSC, Gardana, C, Simonetti, P, et al. (2013) Characterization of phenolics, in vitro reducing capacity and anti-glycation activity of red grape skins recovered from winemaking by-products. Bioresour Technol 140, 263268.
108.Jariyapamornkoon, N, Yibchok-anun, S & Adisakwattana, S (2013) Inhibition of advanced glycation end products by red grape skin extract and its antioxidant activity. BMC Complement Altern Med 13, 171.
109.Sri Harsha, PSC, Lavelli, V & Scarafoni, A (2014) Protective ability of phenolics from white grape vinification by-products against structural damage of bovine serum albumin induced by glycation. Food Chem 156, 220–206.
110.Sri Harsha, PS, Mesias, M, Lavelli, V, et al. (2016) Grape skin extracts from winemaking by-products as a source of trapping agents for reactive carbonyl species. J Sci Food Agric 96, 656663.
111.Mildner-Szkudlarz, S, Siger, A, Szwengiel, A, et al. (2015) Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins. Food Chem 172, 7885.
112.Teng, J, Li, Y, Yu, W, et al. (2018) Naringenin, a common flavanone, inhibits the formation of AGEs in bread and attenuates AGEs-induced oxidative stress and inflammation in RAW264.7 cells. Food Chem 269, 3542.
113.Lin, J, Gwyneth Tan, YX, Leong, LP, et al. (2018) Steamed bread enriched with quercetin as an antiglycative food product: its quality attributes and antioxidant properties. Food Funct 9, 33983407.
114.Troise, AD, Fiore, A, Colantuono, A, et al. (2014) Effect of olive mill wastewater phenol compounds on reactive carbonyl species and Maillard reaction end-products in ultrahigh-temperature-treated milk. J Agric Food Chem 62, 1009210100.
115.Navarro, M, Fiore, A, Fogliano, V, et al. (2015) Carbonyl trapping and antiglycative activities of olive oil mill wastewater. Food Funct 6, 574583.
116.Iriondo-DeHond, A, Fernandez-Gomez, B, Martínez-Sáez, N, et al. (2017) Coffee silverskin : a low-cost substrate for bioproduction of high-value health promoting products. Ann Nutr Food Sci 1, 1005.
117.Fernandez-Gomez, B, Ullate, M, Picariello, G, et al. (2015) New knowledge on the antiglycoxidative mechanism of chlorogenic acid. Food Funct 6, 20812090.
118.Ye, X-J, Ng, TB & Nagai, R (2010) Inhibitory effect of fermentation byproducts on formation of advanced glycation end-products. Food Chem 121, 10391045.
119.Upadhyay, A, Chompoo, J, Araki, N, et al. (2012) Antioxidant, antimicrobial, 15-LOX, and AGEs inhibitions by pineapple stem waste. J Food Sci 77, H9H15.
120.Zielinska, D, Szawara-Nowak, D & Zielinski, H (2013) Antioxidative and anti-glycation activity of buckwheat hull tea infusion. Int J Food Prop 16, 228239.
121.Yu, P, Xu, X-B & Yu, S-J (2017) Inhibitory effect of sugarcane molasses extract on the formation of N ϵ-(carboxymethyl)lysine and N ϵ-(carboxyethyl)lysine. Food Chem 221, 11451150.
122.Olthof, MR, Hollman, PCH & Katan, MB (2001) Chlorogenic acid and caffeic acid are absorbed in humans. J Nutr 131, 6671.
123.Xavier, MP, Miraballes, I, Pardo, H, et al. (2011) Encapsulación de quercetina en nano y micro-emulsiones alimenticias (Quercetin encapsulation in food nano and micro-emulsions). Revista del Laboratorio Tecnológico del Uruguay (INNOTEC) 2011, 3741.
124.Rashidinejad, A, Birch, EJ, Sun-Waterhouse, D, et al. (2016) Effect of liposomal encapsulation on the recovery and antioxidant properties of green tea catechins incorporated into a hard low-fat cheese following in vitro simulated gastrointestinal digestion. Food Bioprod Process 100, 238245.
125.Favreau-Farhadi, N, Pecukonis, L & Barrett, A (2015) The inhibition of Maillard browning by different concentrations of rosmarinic acid and epigallocatechin-3-gallate in model, bakery, and fruit systems. J Food Sci 80, C2140C2146.
126.van Gunst, A, Roodenburg, A & Steenhuis, I (2018) Reformulation as an integrated approach of four disciplines: a qualitative study with food companies. Foods 7, 64.
127.World Health Organization (2003) Diet, Nutrition and the Prevention of Chronic Diseases: Report of the Joint WHO/FAO Expert Consultation. WHO Technical Report Series no. 916. Geneva: WHO.
128.Sharma, C, Kaur, A, Thind, SS, et al. (2015) Advanced glycation end-products (AGEs): an emerging concern for processed food industries. J Food Sci Technol 52, 75617576.
129.Poulsen, MW, Hedegaard, RV, Andersen, JM, et al. (2013) Advanced glycation endproducts in food and their effects on health. Food Chem Toxicol 60, 1037.
130.Nursten, HE (1990) New aspects of the Maillard reaction in foods. Angew Chemie 29, 565594.
131.Zhang, G, Huang, G, Xiao, L, et al. (2011) Determination of advanced glycation end products by LC-MS/MS in raw and roasted almonds (Prunus dulcis). J Agric Food Chem 59, 1203712046.
132.Degen, J, Hellwig, M & Henle, T (2012) 1,2-Dicarbonyl compounds in commonly consumed foods. J Agric Food Chem 60, 70717079.
133.Lingnert, H, Grivas, S, Jägerstad, M, et al. (2002) Acrylamide in food: mechanisms of formation and influencing factors during heating of foods. Scand J Nutr 46, 159172.
134.Nguyen, HT, van der Fels-Klerx, HJ & van Boekel, MAJS (2016) Kinetics of N ϵ-(carboxymethyl)lysine formation in aqueous model systems of sugars and casein. Food Chem 192, 125133.
135.Xu, R, Yue, L, Kang, S, et al. (2015) Assessment of the concentration of advanced glycation end products in traditional Chinese foods. J Food Process Preserv 41, e12811.
136.Pandey, KB & Rizvi, SI (2009) Plant polyphenols as dietary antioxidants in health and disease. Oxid Med Cell Longev 2, 270278.
137.Thornalley, PJ (2003) Use of aminoguanidine (Pimagedine) to prevent the formation of advanced glycation endproducts. Arch Biochem Biophys 419, 3140.
138.Joglekar, MM, Panaskar, SN & Arvindekar, AU (2014) Inhibition of advanced glycation end product formation by cymene – a common food constituent. J Funct Foods 6, 107115.
139.Lo, C-Y, Li, S, Tan, D, et al. (2006) Trapping reactions of reactive carbonyl species with tea polyphenols in simulated physiological conditions. Mol Nutr Food Res 50, 11181128.
140.Peng, X, Cheng, K-W, Ma, J, et al. (2008) Cinnamon bark proanthocyanidins as reactive carbonyl scavengers to prevent the formation of advanced glycation end products. J Agric Food Chem 56, 19071911.
141.Srey, C, Hull, GLJ, Connolly, L, et al. (2010) Effect of inhibitor compounds on N ϵ-(carboxymethyl)lysine (CML) and N ϵ-(carboxyethyl)lysine (CEL) formation in model foods. J Agric Food Chem 58, 1203612041.
142.Corrales Escobosa, AR, Wrobel, K, Yanez Barrientos, E, et al. (2015) Effect of different glycation agents on Cu(II) binding to human serum albumin, studied by liquid chromatography, nitrogen microwave-plasma atomic-emission spectrometry, inductively-coupled-plasma mass spectrometry, and high-resolution molecular-mass spectrometry. Anal Bioanal Chem 407, 11491157.


Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?

  • María Dolores del Castillo (a1), Amaia Iriondo-DeHond (a1), Maite Iriondo-DeHond (a2), Ileana Gonzalez (a3), Alejandra Medrano (a4), Rosana Filip (a5) and Jaime Uribarri (a6)...


Altmetric attention score

Full text views

Total number of HTML views: 0
Total number of PDF views: 0 *
Loading metrics...

Abstract views

Total abstract views: 0 *
Loading metrics...

* Views captured on Cambridge Core between <date>. This data will be updated every 24 hours.

Usage data cannot currently be displayed.