Recent Trends in Advanced Glycation End Products in Foods: Formation, Toxicity, and Innovative Strategies for Extraction, Detection, and Inhibition
Shubham Singh Patel, Aarti Bains, Minaxi Sharma, Ankur Kumar, Baskaran Stephen Inbaraj, Prince Chawla, Kandi Sridhar · 2024
Read Recent Trends in Advanced Glycation End Products in Foods: Formation, Toxicity, and Innovative Strategies for Extraction, Detection, and Inhibition by Shubham Singh Patel, Aarti Bains, Minaxi Sharma, Ankur Kumar, Baskaran Stephen Inbaraj, Prince Chawla, Kandi Sridhar (2024) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-11727416.txt.
Description
Shubham Patel and six co-authors review the harmful sugar-protein compounds that form in heated food, called advanced glycation end products. Their review came out in 2024. These compounds, born in browning reactions, are linked to diabetes, heart disease, and brain disorders.
The review traces the several routes by which the compounds form in food and in the body. It compares the newest detection methods, finding mass spectrometry instruments able to spot them at very low levels. It also surveys ways to block their formation, including spices, herbs, fruits, probiotic bacteria, and treated water. The challenge ahead is cutting these compounds without sacrificing the taste and texture people expect from cooked food. The authors map that trade-off for food scientists.
Catalog record
| CREATOR | Shubham Singh Patel, Aarti Bains, Minaxi Sharma, Ankur Kumar, Baskaran Stephen Inbaraj, Prince Chawla, Kandi Sridhar |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 44 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |