食品科学2012，Vol.33Issue(17)：297-302,6.
末端糖基化产物抑制剂的研究进展
Research Progress on Inhibitors of Advanced Glycation Endproducts
摘要
Abstract
Advanced glycation endproducts （AGEs）, which are produced by glycation reaction related to the Mallard reaction, are involved in accelerated aging and diabetic complication. A huge body of literature has reported AGE research and developing AGE inhibitors has been a hot topic of intensive studies recently. In this review, we provide an outline of the formation of AGEs, their pathological damage, and the mechanisms underlying the anti-glycation and anti-glycation properties of foodstuffs. Prospects for future direction are also discussed.关键词
末端糖基化产物/抑制剂/研究进展Key words
advanced glycation endproducts (AGEs): inhibitor: research progress分类
农业科技引用本文复制引用
张红城,王光新,罗照明,曾小雄,董捷..末端糖基化产物抑制剂的研究进展[J].食品科学,2012,33(17):297-302,6.基金项目
基金项目：“十二五”国家科技支撑计划项目 （）
国家蜂产业技术体系资助项 （）
