Dietary advanced glycation end products (dAGEs): An insight between modern diet and health

Advanced glycation end products (AGEs) are formed by a series of chemical reactions of amino acids, peptides, proteins, and ketones at normal temperature or heated non-enzymatic conditions. A large amount of AGEs derived from Maillard Reaction (MR) during the process of food heat-processing. After oral intake, dietary AGEs are converted into biological AGEs through digestion and absorption, and accumulated in almost all organs. The safety and health risk of dietary AGEs have attracted wide attention. Increasing evidence have shown that uptake of dietary AGEs is closely related to the occurrence of many chronic diseases, such as diabetes, chronic kidney disease, osteoporosis, and Alzheimer's disease. This review summarized the most updated information of pro-duction, bio-transport in vivo, detection technologies, and physiological toxicity of dietary AGEs, and also dis-cussed approaches to inhibit dietary AGEs generation. Impressively, the future opportunities and challenges on the detection, toxicity, and inhibition of dietary AGEs are raised.

Automated summary

Advanced glycation end products (AGEs) are formed through chemical reactions of amino acids, peptides, proteins, and ketones at normal or heated non-enzymatic conditions. The intake of dietary AGEs is linked to the development of various chronic diseases, and their safety and health risks have garnered significant attention. This review provides an overview of the production, bio-transport, detection technologies, and physiological toxicity of dietary AGEs, as well as discusses strategies to inhibit their generation. Future opportunities and challenges in the detection, toxicity, and inhibition of dietary AGEs are also highlighted.