Comprehensive analysis of advanced glycation end-products in commonly consumed foods: presenting a database for dietary AGEs and associated exposure assessment

Comprehensive analysis of advanced glycation end-products in commonly consumed foods: presenting a database for dietary AGEs and associated exposure assessment

Advanced glycation end-products (AGEs) are a group of heterogeneous compounds formed in heat-processed foods and are proven to be detrimental to human health. Currently, there is no comprehensive database for AGEs in foods that covers the entire range of food categories, which limits the accurate ri...

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Bibliographic Details
Main Authors: Qiaozhi Zhang, Huatao Li, Ruixing Zheng, Lili Cao, Shufen Zhang, Shuifeng Zhang, Huadong Sheng, Yuhao Jiang, Yanbo Wang, Linglin Fu
Format: Article
Language:English
Published: Tsinghua University Press 2024-07-01
Series:Food Science and Human Wellness
Subjects:
advanced glycation end-products
maillard reaction
processed foods
dietary database
exposure assessment
Online Access:https://www.sciopen.com/article/10.26599/FSHW.2022.9250159
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