Background

Advanced glycation end-products (AGEs) are a sort of complex products formed by the Maillard reaction between the carbonyls of reducing sugars and the free amino groups of amino acids. Some of AGEs ingested through foods accumulate in human body, causing a series of chronic diseases. However, due to the complex and varied structures, there is lack of systematic reviews on dietary AGEs.

Scope and approach

This paper summarizes the aspects of AGE formation, influencing factors and hazards, as well as their distribution in foods. The detecting methods available for dietary AGEs are also highlighted. Finally, the main challenges and future efforts for studying AGEs in foods and their effects on health are discussed.

Key findings and conclusions

The study of AGEs has great significance in foods and human health. Although great advances in understanding the effects of AGEs in human body are made, more unequivocal guidance for dietary AGEs to people should be provided in future.

中文翻译：

---

食品中的高级糖基化终产物（AGEs）及其检测技术和方法：综述

背景

高级糖基化终产物（AGEs）是通过还原糖的羰基与氨基酸的游离氨基之间的美拉德反应形成的一种复杂产物。通过食物摄入的某些AGE会在人体中积累，从而导致一系列慢性疾病。但是，由于结构复杂多样，对饮食AGE缺乏系统的评价。

范围和方法

本文总结了AGE形成的各个方面，影响因素和危害及其在食品中的分布。还重点介绍了可用于饮食性AGE的检测方法。最后，讨论了研究食品中AGEs及其对健康的影响的主要挑战和未来的努力。

主要发现和结论

AGEs的研究在食品和人类健康中具有重要意义。尽管在了解AGEs在人体中的作用方面已取得了很大的进步，但将来应该为人们提供饮食AGEs更加明确的指导。