【摘要】 食品中的羧甲基赖氨酸是还原糖与蛋白质、氨基酸等通过美拉德反应产生的晚期糖基化终末产物中的一种主要成分，与人体许多疾病的发生密切相关。天然多酚的使用是控制食品中CML的主要手段。简要综述了食品中羧甲基赖氨酸的普遍存在性，从抗氧化性和抓捕性能来讨论多酚抑制CML形成的研究进展，在此基础上提出未来研究的展望。更多还原

【Abstract】 Nε-(Carboxymethyl) Lysine is a major component of advanced glycation end products(AGEs) by Maillard reaction between reducing sugars,proteins and amino acids,as well as closely related to many human diseases. The main method to control CML in food is use of natural polyphenols. In this review,the universal existence of CML in foods was briefly reviewed, and the research progress on inhibition of CML formation by polyphenols from antioxidant and capture properties were also discussed.更多还原