Review
Open access
Aug 2026
Plant-Based Approaches for Inhibition of Advanced Glycation End Products Formation: Dietary Polyphenols
Current evidence on the effects of polyphenols in food systems is summarized and how different polyphenol subclasses vary in their antiglycation potential depending on chemical structure, food matrix, and cooking conditions is highlighted.
Seray Akalin-Saygili, Aylin Ayaz
· Molecules · 0 citations