Recent Trends in Advanced Glycation End Products in Foods: Formation, Toxicity, and Innovative Strategies for Extraction, Detection, and Inhibition DOI Creative Commons
Shubham Singh Patel, Aarti Bains, Minaxi Sharma

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(24), P. 4045 - 4045

Published: Dec. 14, 2024

Advanced glycation end products (AGEs) are produced in foods during their thermal treatment through routes like the Maillard reaction. They have been linked to various health issues such as diabetes, neurodegenerative disorders, and cardiovascular diseases. There multiple pathways which AGEs can form body. Therefore, this review work aims explore formation of gain insights into generation mechanisms. Furthermore, has analyzed recent trends detection inhibition food matrices. It be highlighted, based on surveyed literature, that UHPLC-Orbitrap-Q-Exactive-MS UPLC-ESI-MS/MS produce highly sensitive results with a low limit levels for Moreover, works inhibitory agents spices, herbs, fruits, vegetables, hydrocolloids, plasma-activated water, probiotic bacteria were assessed capacity suppress simulation models. Overall, it is essential decrease occurrence products, future scope might include studying interaction macromolecular components minimize production without sacrificing organoleptic qualities processed foods.

Language: Английский

Eco-benevolent synthesis of ZnO-NPs and ZnO-MFs from Inula oculus-christi L. (Asteraceae) with effective antioxidant, antimicrobial, DNA cleavage, and decolorization efficiencies DOI
Umut Çelikoğlu, Emine Çelikoğlu, Muhammad Nauman Khan

et al.

Bioprocess and Biosystems Engineering, Journal Year: 2024, Volume and Issue: 47(11), P. 1875 - 1901

Published: Sept. 2, 2024

Language: Английский

Citations

0
Recent Trends in Advanced Glycation End Products in Foods: Formation, Toxicity, and Innovative Strategies for Extraction, Detection, and Inhibition DOI Creative Commons
Shubham Singh Patel, Aarti Bains, Minaxi Sharma

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(24), P. 4045 - 4045

Published: Dec. 14, 2024

Advanced glycation end products (AGEs) are produced in foods during their thermal treatment through routes like the Maillard reaction. They have been linked to various health issues such as diabetes, neurodegenerative disorders, and cardiovascular diseases. There multiple pathways which AGEs can form body. Therefore, this review work aims explore formation of gain insights into generation mechanisms. Furthermore, has analyzed recent trends detection inhibition food matrices. It be highlighted, based on surveyed literature, that UHPLC-Orbitrap-Q-Exactive-MS UPLC-ESI-MS/MS produce highly sensitive results with a low limit levels for Moreover, works inhibitory agents spices, herbs, fruits, vegetables, hydrocolloids, plasma-activated water, probiotic bacteria were assessed capacity suppress simulation models. Overall, it is essential decrease occurrence products, future scope might include studying interaction macromolecular components minimize production without sacrificing organoleptic qualities processed foods.

Language: Английский

Citations

0