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Recent updates in anti-glycation strategies: selection of natural products and lactic acid bacteria as potential inhibitors based on the multi-pathway anti-glycation targets

Kaiyan Yuea State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, ChinaView further author information
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Bingyong Maoa State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, ChinaView further author information
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Xin Tanga State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, ChinaView further author information
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Qiuxiang Zhanga State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, ChinaView further author information
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Jianxin Zhaoa State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, ChinaView further author information
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Shumao Cuia State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, ChinaCorrespondence[email protected]
View further author information
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Wei Chena State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, China;c National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, ChinaView further author information
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Published online: 07 Jul 2023

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