Advanced glycation endproducts (AGEs), which are formed through Maillard reactions of reducing sugars with proteins, are implicated in various pathophysiological effects. The AGEs formed during food processing and storage control food quality parameters, including taste, aroma, color, and flavor. Toward attenuating the formation of the AGEs in the Maillard reactions, in the present research we have investigated the effects of various polyphenolic antioxidants from natural resources on the Maillard reactions of D-glucose with L-leucine, using NMR and fluorescent spectroscopy.  Our data show that polyphenolic antioxidants are effective antiglycating agents.

Polyphenolic antioxidants as inhibitors of the advanced glycation endproducts

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