Cereal polyphenols inhibition mechanisms on advanced glycation end products and regulation on type 2 diabetes

Abstract

Advanced glycation end products (AGEs), the products of non-enzymatic browning reactions between the active carbonyl groups of reducing sugars and the free amines of amino acids, are largely considered oxidative derivatives resulting from diabetic hyperglycemia, which are further recognized as a potential risk for insulin resistance (IR) and type 2 diabetes (T2D). The accumulation of AGEs can trigger numerous negative effects such as oxidative stress, carbonyl stress, inflammation, autophagy dysfunction and imbalance of gut microbiota. Recently, studies have shown that cereal polyphenols have the ability to inhibit the formation of AGEs, thereby preventing and alleviating T2D. In the meanwhile, phenolics compounds could produce different biological effects due to the quantitative structure activity-relationship. This review highlights the effects of cereal polyphenols as a nonpharmacologic intervention in anti-AGEs and alleviating T2D based on the effects of oxidative stress, carbonyl stress, inflammation, autophagy, and gut microbiota, which also provides a new perspective on the etiology and treatment of diabetes.

Keywords:

• Cereal polyphenols
• advanced glycation end products
• autophagy
• oxidative stress
• inflammation
• gut microbiota

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

The work was supported by National Natural Science Foundation of China (31601476), Zhejiang Provincial Natural Science Foundation (LY21C200005), the Youth Innovation Program of Chinese Academy of Agricultural Sciences (Grant Number Y2023QC34), the Central Public-interest Scientific Institution Basal Research Fund (Grant Number 1610232023003).