Nɛ-Carboxymethyllysine (CML), a representative of advanced glycation end products (AGEs), is commonly found in food and is considered a potential hazard to human health. Food scientists have begun to investigate the formation of CML in food processes. As the understanding of CML is mainly based on that of endogenous CML from the fields of biology and medicine, this review summarizes the different characteristics of food-derived CML and endogenous CML with respect to food safety, detection methods, formation environment, formation mechanism, and methods for inhibiting the formation of CML. Additionally, future research directions for the study of food-derived CML are proposed, including understanding its digestion, absorption, and metabolism in human health, developing rapid, reliable, and inexpensive detection methods, revealing its relationship with food components and production processes, and controlling the formation of CML through the addition of inhibitors and/or modification of food processing conditions, so as to contribute to the methods for controlling food-derived AGEs.
Review of the Characteristics of Food-Derived and Endogenous Nɛ-Carboxymethyllysine
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LIPENG HAN, LIN LI, BING LI, DI ZHAO, YUTING LI, ZHENBO XU, GUOQIN LIU; Review of the Characteristics of Food-Derived and Endogenous Nɛ-Carboxymethyllysine. J Food Prot 1 May 2013; 76 (5): 912–918. doi: https://doi.org/10.4315/0362-028X.JFP-12-472
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