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Advanced glycation end products (AGEs) are continuously formed in the body during normal metabolism and ageing through a non‐enzymatic glycosylation reaction between proteins and carbohydrates, known as the Maillard's reaction. Many AGEs are capable of forming cross‐links between proteins and most of them have fluorescent properties. Production of AGEs is markedly increased in diabetes mellitus where they play a pathological role. The aim of the present study is to investigate the possible inhibitory effects of urea, metformin and ascorbic acid on in vitro formation of fluorescent AGE products by comparing their inhibitory capacity with a well‐known AGEs inhibitor, aminoguanidine.

Experiments were carried out using bovine serum albumin and D (+) glucose to produce glycated bovine serum albumin, a fluorescent AGE. Fluorometer analysis was then performed to measure AGEs production and fluorescent intensity was compared between glycated samples with and without the inhibitors.

Aminoguanidine which is known to form guanidine‐carbonyl adduct, reversing the glycation process. was found to inhibit AGEs formation by 57 per cent. Although urea and metformin inhibits glycation by the same route, it was the most effective inhibitor among all four inhibiting agents used. Ascorbic acid, an antioxidant, also inhibits fluorescent AGEs by 52 per cent. It was also a good cross‐link inhibitor. Urea showed an inhibitory effect of 27 per cent. It is suggested that urea formed in the body might be a possible natural protector of AGEs formation. Finally, metformin, an antidiabetic drug inhibits AGEs production by only 12 per cent. It is known to rather increase peripheral sensitivity to insulin and lower blood‐glucose level.

The paper shows that aminoguanidine is the most efficient inhibitor and ascorbic acid supplementation could prove useful in diabetic patients to remove reactive species generated in the Maillard's reaction.

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.

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 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.

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.

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.