AGEs in cooked meat: Production, detection, and mechanisms of its inhibition by plant extracts

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成果类型：

期刊论文

作者：

Xue Han;Zihang Shi;Zhen Wu;Xiaoqun Zeng;Yangying Sun;...

通讯作者：

Xiankang Fan<&wdkj&>Daodong Pan

作者机构：

State Key Laboratory of Agricultural Products Safety, Ningbo University, Ningbo 315211, China

College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315211, China

[Qingwu Shen; Jie Luo] College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China

[Kaiyong Yao] Lanhai Ecological Agriculture (Hangzhou) Co., Ltd, Hangzhou 311402, China

[Xue Han; Zihang Shi; Zhen Wu; Xiaoqun Zeng; Yangying Sun; Daodong Pan] State Key Laboratory of Agricultural Products Safety, Ningbo University, Ningbo 315211, China<&wdkj&>College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315211, China

通讯机构：

[Xiankang Fan; Daodong Pan] S

State Key Laboratory of Agricultural Products Safety, Ningbo University, Ningbo 315211, China<&wdkj&>College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315211, China<&wdkj&>College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China<&wdkj&>State Key Laboratory of Agricultural Products Safety, Ningbo University, Ningbo 315211, China<&wdkj&>College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315211, China

语种：

英文

期刊：

Food Research International

ISSN：

0963-9969

年：

2025

卷：

207

页码：

116067

DOI：

10.1016/j.foodres.2025.116067

基金类别：

CRediT authorship contribution statement Xue Han: Writing – original draft, Methodology, Formal analysis, Conceptualization. Zihang Shi: Visualization, Formal analysis. Zhen Wu: Methodology, Investigation. Xiaoqun Zeng: Supervision, Methodology. Yangying Sun: Supervision, Methodology. Kaiyong Yao: Investigation. Qingwu Shen: Data curation. Xiankang Fan: Writing – review & editing, Methodology, Investigation, Formal analysis, Data curation. Jie Luo: Methodology, Formal analysis. Daodong Pan: Project administration, acquisition,

机构署名：

本校为通讯机构

院系归属：

食品科学技术学院

摘要：

With the growing demand for food safety and nutrition, the challenge of ensuring the quality of cooked meat products while reducing the accumulation of AGEs during processing needs urgent attention. In this study, the patterns of AGEs production, detection methods, quality contribution, and molecular mechanisms of its inhibition by natural plant-based extracts (NPBE) in cooked meat products were comprehensively reviewed. NPBE can effectively reduce the accumulation of AGEs in meat by binding to AGEs precursors and reducing glycosylation sites. It has also been shown to significantly remove off...

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AGEs in cooked meat: Production, detection, and mechanisms of its inhibition by plant extracts

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