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Natural inhibitors of advanced glycation end‐products

J.S. Ramkissoon (Department of Health Sciences, University of Mauritius, Reduit, Mauritius)
Fawzi M. Mahomoodally (Department of Health Sciences, University of Mauritius, Reduit, Mauritius)
Nessar Ahmed (Institute for Biomedical Research into Human Movement and Health, Manchester Metropolitan University, Manchester, UK)
Hussein A. Subratty (Department of Health Sciences, University of Mauritius, Reduit, Mauritius)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 26 October 2012

Abstract

Purpose

The purpose of this paper is to focus on some of the reported natural advanced glycation end‐products (AGE) inhibitors providing an outline of AGE‐breakers and the potential anti‐glycation properties of some foodstuffs.

Design/methodology/approach

Literature searches were conducted to find a link between common household spices, medicinal herbs, AGE and diabetes which could lead to practical home‐based recommendations for changes in a person's diet.

Findings

Findings tend to indicate the potential of some dietary components to prevent and/or inhibit AGE formation. Thus, these dietary agents may be exploited for controlling AGE‐mediated diabetic pathological conditions and as possible natural protector of AGE formation in vivo. Consequently, the quest for new AGE inhibitors is considered of paramount importance which can be of therapeutic potential in patients with diabetes or age‐related diseases.

Practical implications

Studies on the inhibition of AGE formation have received increasing recognition from both a nutritional and medical research standpoint. Inhibition of the formation of AGE is believed to play a key role in the prevention of diabetic and cardiovascular complications. Investigation of nutritional bioactive compounds with anti‐glycation properties provides future perspectives for prevention or intervention related to AGEs complications.

Originality/value

This paper adds on to the evidence of the use of dietary agents as natural inhibitors of AGE and hence the prevention of diabetic complications and age‐related diseases.

Keywords

Citation

Ramkissoon, J.S., Mahomoodally, F.M., Ahmed, N. and Subratty, H.A. (2012), "Natural inhibitors of advanced glycation end‐products", Nutrition & Food Science, Vol. 42 No. 6, pp. 397-404. https://doi.org/10.1108/00346651211277645

Publisher

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Emerald Group Publishing Limited

Copyright © 2012, Emerald Group Publishing Limited