Advanced glycation end products (AGEs) are formed by a series of chemical
reactions initiated by non-enzymatic glycation reactions. In this process, the reducing
sugar binds to the free amino group of the protein. The formation of AGEs that
accompany the aging process is thought to be associated with various diseases such as
diabetes and Alzheimer's disease. A number of inhibitors derived from synthetic
compounds and natural products have been developed and evaluated to prevent the
formation of AGEs. Compared to synthetic compounds, natural products are
considered to be relatively safe for human consumption, so there is an increasing
demand for compounds derived from natural products. From this perspective, this
chapter focuses on mycosporine-like amino acids as naturally occurring inhibitors
against AGEs formation.
Keywords: Advanced glycation end products, Amino guanidine, Glycation, Maillard reaction, Natural inhibitors, Reactive oxygen species, Synthetic inhibitors.
