Inhibitory effect of phenolic compounds and plant extracts on the formation of advance glycation end products: A comprehensive review

Advance glycation end products (AGEs) are a diverse group of compounds formed through the non-enzymatic maillard reaction of reducing sugars with the free amino groups in proteins, lipids or nucleic acids. Accumulation of AGEs has been suggested to be a pathogenic mechanism of oxidative stress, inflammation and structural tissue damage leading to chronic vascular problems in many ailments including diabetes, atherosclerosis, neuropathy, retinopathy, nephropathy, aging, and chronic renal disease. Treatment with AGEs inhibitors is believed to be a potential strategy for preventing lifestyle-related diseases. To inhibit the AGEs development is supposed to show part in the inhibition of diabetic problems. Study of dietary bioactive combinations with antiglycation properties delivers future views for inhibition or mediation associated to AGEs complications. Many study show the possibility of dietary constituents to stop AGE development. Therefore, search for natural compounds able to prevent glycation and have the potential therapeutic ability to inhibit diabetes and age associated diseases. The purpose of this review is to critically evaluate the existing literature on different phenolics on AGEs inhibition.