Management of Maillard reaction-derived reactive carbonyl species and advanced glycation end products by tea and tea polyphenols
Tea as the most consumed beverage in the world has received enormous attention for its promoting health benefits. The deleterious effect of α-dicarbonyls and AGEs formed in Maillard reaction is also a long-term challenge. The connection between the two topics was the main aim of this review, to addr...
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| Language: | English |
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Tsinghua University Press
2022-05-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453021001403 |
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| author | Yue Luo Jianan Zhang Chi-Tang Ho Shiming Li |
| author_facet | Yue Luo Jianan Zhang Chi-Tang Ho Shiming Li |
| author_sort | Yue Luo |
| collection | DOAJ |
| description | Tea as the most consumed beverage in the world has received enormous attention for its promoting health benefits. The deleterious effect of α-dicarbonyls and AGEs formed in Maillard reaction is also a long-term challenge. The connection between the two topics was the main aim of this review, to address and update the antiglycation effect and mechanism of tea and tea polyphenols. By analyzing recent publications, we have covered across chemistry models, cell lines and animal studies. Tea polyphenols, particularly catechins, showed outstanding antiglycation effect by trapping α-dicarbonyl compounds and impeding AGEs formation. Reduction of carbonyl stress brought alleviation to aging, diabetes, and collagen related diseases or complications through regulation of RAGE expression and subsequent MAPK and TGF-β pathway. Therefore, tea polyphenols can serve as promising natural candidates in the treatment and/or prevention of nephropathy, retinopathy, hepatopathy, hyperglycemia and obesity among others, by their potent antiglycation effect. Further studies need to address on aspects like exact mechanisms, solution of detection obstacles, balance of practical usage and harmful effects such as potential flavor damage and toxicity in food, to gain a comprehensive understanding of antiglycation activities of tea polyphenols and its actual application. |
| format | Article |
| id | doaj-art-8ef2a19a8dd741b386f2892e3e7472e6 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2022-05-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-8ef2a19a8dd741b386f2892e3e7472e62025-02-03T05:14:30ZengTsinghua University PressFood Science and Human Wellness2213-45302022-05-01113557567Management of Maillard reaction-derived reactive carbonyl species and advanced glycation end products by tea and tea polyphenolsYue Luo0Jianan Zhang1Chi-Tang Ho2Shiming Li3Department of Food Science, Rutgers University, NJ 08901, USA; Hubei Key Laboratory of EFGI & RCU, Huanggang Normal University, Huanggang 438000, ChinaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, ChinaDepartment of Food Science, Rutgers University, NJ 08901, USA; Corresponding authors.Hubei Key Laboratory of EFGI & RCU, Huanggang Normal University, Huanggang 438000, China; Corresponding authors.Tea as the most consumed beverage in the world has received enormous attention for its promoting health benefits. The deleterious effect of α-dicarbonyls and AGEs formed in Maillard reaction is also a long-term challenge. The connection between the two topics was the main aim of this review, to address and update the antiglycation effect and mechanism of tea and tea polyphenols. By analyzing recent publications, we have covered across chemistry models, cell lines and animal studies. Tea polyphenols, particularly catechins, showed outstanding antiglycation effect by trapping α-dicarbonyl compounds and impeding AGEs formation. Reduction of carbonyl stress brought alleviation to aging, diabetes, and collagen related diseases or complications through regulation of RAGE expression and subsequent MAPK and TGF-β pathway. Therefore, tea polyphenols can serve as promising natural candidates in the treatment and/or prevention of nephropathy, retinopathy, hepatopathy, hyperglycemia and obesity among others, by their potent antiglycation effect. Further studies need to address on aspects like exact mechanisms, solution of detection obstacles, balance of practical usage and harmful effects such as potential flavor damage and toxicity in food, to gain a comprehensive understanding of antiglycation activities of tea polyphenols and its actual application.http://www.sciencedirect.com/science/article/pii/S2213453021001403TeaTea polyphenolsReactive carbonyl speciesAdvanced glycation end productMaillard reaction |
| spellingShingle | Yue Luo Jianan Zhang Chi-Tang Ho Shiming Li Management of Maillard reaction-derived reactive carbonyl species and advanced glycation end products by tea and tea polyphenols Food Science and Human Wellness Tea Tea polyphenols Reactive carbonyl species Advanced glycation end product Maillard reaction |
| title | Management of Maillard reaction-derived reactive carbonyl species and advanced glycation end products by tea and tea polyphenols |
| title_full | Management of Maillard reaction-derived reactive carbonyl species and advanced glycation end products by tea and tea polyphenols |
| title_fullStr | Management of Maillard reaction-derived reactive carbonyl species and advanced glycation end products by tea and tea polyphenols |
| title_full_unstemmed | Management of Maillard reaction-derived reactive carbonyl species and advanced glycation end products by tea and tea polyphenols |
| title_short | Management of Maillard reaction-derived reactive carbonyl species and advanced glycation end products by tea and tea polyphenols |
| title_sort | management of maillard reaction derived reactive carbonyl species and advanced glycation end products by tea and tea polyphenols |
| topic | Tea Tea polyphenols Reactive carbonyl species Advanced glycation end product Maillard reaction |
| url | http://www.sciencedirect.com/science/article/pii/S2213453021001403 |
| work_keys_str_mv | AT yueluo managementofmaillardreactionderivedreactivecarbonylspeciesandadvancedglycationendproductsbyteaandteapolyphenols AT jiananzhang managementofmaillardreactionderivedreactivecarbonylspeciesandadvancedglycationendproductsbyteaandteapolyphenols AT chitangho managementofmaillardreactionderivedreactivecarbonylspeciesandadvancedglycationendproductsbyteaandteapolyphenols AT shimingli managementofmaillardreactionderivedreactivecarbonylspeciesandadvancedglycationendproductsbyteaandteapolyphenols |