Cereal polyphenols inhibition mechanisms on advanced glycation end products and regulation on type 2 diabetes

文献类型： 外文期刊

第一作者： Dong, Lezhen

作者： Dong, Lezhen;Li, Ying;Chen, Qin;Liu, Yahui;Wu, Zufang;Pan, Daodong;Liu, Lianliang;Yan, Ning

作者机构：

关键词： Cereal polyphenols; advanced glycation end products; autophagy; oxidative stress; inflammation; gut microbiota

期刊名称：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION （ 影响因子：10.2； 五年影响因子：11.8 ）

ISSN： 1040-8398

年卷期： 2023 年

页码：

收录情况： SCI

摘要： Advanced glycation end products (AGEs), the products of non-enzymatic browning reactions between the active carbonyl groups of reducing sugars and the free amines of amino acids, are largely considered oxidative derivatives resulting from diabetic hyperglycemia, which are further recognized as a potential risk for insulin resistance (IR) and type 2 diabetes (T2D). The accumulation of AGEs can trigger numerous negative effects such as oxidative stress, carbonyl stress, inflammation, autophagy dysfunction and imbalance of gut microbiota. Recently, studies have shown that cereal polyphenols have the ability to inhibit the formation of AGEs, thereby preventing and alleviating T2D. In the meanwhile, phenolics compounds could produce different biological effects due to the quantitative structure activity-relationship. This review highlights the effects of cereal polyphenols as a nonpharmacologic intervention in anti-AGEs and alleviating T2D based on the effects of oxidative stress, carbonyl stress, inflammation, autophagy, and gut microbiota, which also provides a new perspective on the etiology and treatment of diabetes.

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