【摘要】 晚期糖基化终末产物(AGEs)由蛋白质、脂质或核酸等大分子物质中的游离氨基与还原糖中的羰基在非酶条件下发生的一系列复杂反应形成的最终产物。植物多酚作为自然界中广泛存在的一种次级代谢产物，近年来在抑制AGEs形成方面表现出良好的应用前景。本文综述了AGEs的形成过程、来源和种类，重点探讨了植物多酚抑制AGEs形成的研究进展，总结了植物多酚抑制AGEs的形成机制，主要包括稳定蛋白质结构、捕获活性羰基化合物、清除自由基、螯合金属离子、阻断AGEs-RAGE信号通路以及提高AGEs降解酶活性等，归纳了植物多酚在食品工业中抑制AGEs形成的应用，并指出了其在复杂膳食体系中存在的一些关键问题亟待解决。更多还原

【Abstract】 Advanced glycation end products(AGEs) represented the final compounds formed by a series of complex non-enzymatic reactions between the free amino groups of macromolecules, such as proteins, lipids or nucleic acids and carbonyl groups in reducing sugars. As a secondary metabolite widely exsiting in nature, plant polyphenols had exhibited considerable application prospects in inhabiting the formation of AGEs in recent years. This paper reviewed the formation process, sources, and types of AGEs, focusing on research advances regarding the inhibition of AGEs formation by plant polyphenols. The mechanisms by which plant polyphenols suppress AGEs formation were summarised as follows: stabilisation of protein structures, trapping of reactive carbonyl compounds, scavenging of free radicals, chelation of metal ions, disruption of the AGEs-RAGE signalling pathway and enhancement of AGEs-degrading enzyme activity. The applications of plant polyphenols in inhibiting AGEs formation within the food industry was summarized, and an examination of critical challenges within complex dietary systems were pointed out.更多还原