Advanced glycation end-products (AGEs) in foods and their detecting techniques and methods: A review.

Abstract Background Advanced glycation end-products (AGEs) are a sort of complex products formed by the Maillard reaction between the carbonyls of reducing sugars and the free amino groups of amino acids. Some of AGEs ingested through foods accumulate in human body, causing a series of chronic diseases. However, due to the complex and varied structures, there is lack of systematic reviews on dietary AGEs. Scope and approach This paper summarizes the aspects of AGE formation, influencing factors and hazards, as well as their distribution in foods. The detecting methods available for dietary AGEs are also highlighted. Finally, the main challenges and future efforts for studying AGEs in foods and their effects on health are discussed. Key findings and conclusions The study of AGEs has great significance in foods and human health. Although great advances in understanding the effects of AGEs in human body are made, more unequivocal guidance for dietary AGEs to people should be provided in future. Highlights • We describe fundamentals for advanced glycation end-products (AGEs). • We discuss AGEs influencing factors and their distribution in foods. • We explain details of effects of AGEs in human body. • We highlight methods available for measuring and quantifying AGEs in foods. [ABSTRACT FROM AUTHOR]