| 食源性晚期糖基化终末产物对人体的健康危害研究进展 |
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| 引用本文： | 龚频,裴舒亚,韩业雯,杨文娟,常相娜,陈福欣.食源性晚期糖基化终末产物对人体的健康危害研究进展[J].食品工业科技,2022,43(6):443-451. |
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| 作者姓名： | 龚频 裴舒亚 韩业雯 杨文娟 常相娜 陈福欣 |
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| 作者单位： | 1.陕西科技大学食品与生物工程学院，陕西西安 7100212.西安科技大学化学与化工学院，陕西西安 710021 |
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| 基金项目： | 西安市未央区科研创新基金（202036）；榆林市科技计划项目（201907）；陕西省科技厅重点产业创新链（群）-农业领域（2021ZDLNY04-01）；陕西省科技厅一般项目（2019GY-138，2020GY-236，2021NY-161）。 |
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| 摘 要： | 食源性晚期糖基化终末产物(Advanced Glycation End Products,AGEs)是指还原糖与蛋白质、核酸和脂质等大分子在非酶条件下发生美拉德反应作用生成的不可逆的共价化合物.研究表明,AGEs与人体的健康有密切联系,参与糖尿病及其并发症、阿尔兹海默症、肠道疾病等多种疾病的发生发展.本文将近年来AGE...
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| 关 键 词： | 食源性糖基化终末产物 糖尿病 危害 预防 |
| 收稿时间： | 2021-03-29 |
Research on the Harm of Food-derived Advanced Glycation End Products to Human Health |
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| GONG Pin,PEI Shuya,HAN Yewen,YANG Wenjuan,CHANG Xiangna,CHEN Fuxin.Research on the Harm of Food-derived Advanced Glycation End Products to Human Health[J].Science and Technology of Food Industry,2022,43(6):443-451. |
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| Authors: | GONG Pin PEI Shuya HAN Yewen YANG Wenjuan CHANG Xiangna CHEN Fuxin |
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| Affiliation: | 1.School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an 710021, China2.School of Chemistry and Chemical Engineering, Xi’an University of Science and Technology, Xi’an 710021, China |
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| Abstract: | Food-derived advanced glycation end products (AGEs) are irreversible covalent compounds formed by Maillard reactions of reducing sugars with proteins, nucleic acids and lipids under non-enzymatic conditions. It demonstrated that AGEs areclosely related to human health and involved in the occurrence and development of diabetes and its complications, Alzheimer's disease, intestinal diseases and other diseases. This paper briefly summarizes the harm of AGEs to human health in recent years, starting to foodborn AGEs, foucse on its hazards and prevention, in order to help in-depth research Ages. At the same time, ages inhibitors and blocks its functional channels and other means to prevent potential diseases are worthy of attention, may provide new directions for clinical treatment. |
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