Natural Inhibitors of Advanced Glycation End Products in the Prevention of Oxidative Stress and Inflammation
DOI:
https://doi.org/10.12775/QS.2026.53.70183Keywords
AGEs, resveratrol, curcumin, quercetin, anthocyanins, oxidative stress, vitamin C, vitamin E, natural glycation inhibitorsAbstract
Background:
Advanced glycation end products (AGEs) are formed as a result of non-enzymatic reactions between reducing sugars and proteins, lipids, and nucleic acids. Their excessive accumulation promotes oxidative stress, chronic inflammation, and the development of metabolic, neurodegenerative, and cardiovascular diseases. Natural bioactive compounds may limit the formation of AGEs and mitigate their harmful effects on the body.
Aim:
The aim of this study is to review current literature data on natural compounds that inhibit the formation of AGEs and their effects on oxidative stress and inflammatory processes.
Material and Methods:
A narrative literature review was conducted using the PubMed, Web of Science, and Google Scholar databases, including systematic reviews as well as experimental and clinical studies published between 2010 and 2026. The effects of polyphenols, anthocyanins, and vitamins C, E, and B1 were analyzed in the context of reducing glycation, oxidative stress, and inflammatory responses.
Results:
The analysis of the literature demonstrated that polyphenols, anthocyanins, and vitamins C, E, and B1 effectively reduce the formation of major glycation products (CML, CEL) both in vitro and in vivo. These compounds increase the activity of antioxidant enzymes, decrease the levels of reactive oxygen species and pro-inflammatory cytokines, and modulate the NF-κB and RAGE signaling pathways. The combination of several compounds, such as resveratrol and curcumin, shows a synergistic effect, further reducing AGE formation and oxidative stress.
Conclusions:
Natural bioactive compounds, including polyphenols, anthocyanins, and vitamins, demonstrate significant potential in reducing the formation of AGEs, oxidative stress, and chronic inflammation. Their use may support the protection of tissues susceptible to glycation and oxidative damage.
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Copyright (c) 2026 Zuzanna Winiarska, Weronika Maria Woźniak, Marcin Wieleba, Katarzyna Wiktoria Witczak, Julia Anna Malec, Lidia Kulig, Eliza Wiercioch, Franciszek Włodarczyk, Barbara Izabela Krupska, Magdalena Zapalska
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