Evidence map›Paper›PMID 37297348›Full record

ReviewFoods (Basel, Switzerland)2023

Advanced Glycation End Products: A Comprehensive Review of Their Detection and Occurrence in Food.

Lixian Li, Yingjun Zhuang, Xiuzhi Zou, Maolong Chen, Bo Cui, Ye Jiao, Yunhui Cheng

Open access · goldAbstract readReview
PubMed Full text at PMC Publisher
In one paragraph

Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers, 1 of them a synthesis that pooled it.

0numbers the graph read from it
0cells of the map it votes in
29citing papers in PubMed, 1 pooled it
9.0field-weighted citation impact, top 1% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

29 citing papers in PubMed, 1 synthesis or guideline pooled it, 47 citations in OpenAlex.

  1. Pooled it
  2. Trial
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  5. Article
  6. Review
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  8. Article
  9. Article
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  12. Observational
  13. Article
  14. Review
  15. Review
  16. Article
  17. Assessing metal-induced glycation in French fries.Metallomics : integrated biometal science · 2025
    Article
  18. Determination of AGE-CML Level in Commercially Available Sports Bar in Italy.Recent advances in food, nutrition & agriculture · 2025
    Article
  19. Review
  20. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors at 2 institutions in 1 country.

Lixian LiSchool of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China.
Yingjun ZhuangSchool of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China.
Xiuzhi ZouSchool of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China.
Maolong ChenSchool of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China.ORCID 0000-0002-3818-4955
Bo CuiSchool of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
Ye JiaoSchool of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China.
Yunhui ChengSchool of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China.
Changsha University of Science and Technology · CNQilu University of Technology · CN

Funding

National Natural Science Foundation of China 32102114Natural Science Foundation of Hunan Province 2021JJ40566Postgraduate Scientific Research Innovation Project of Hunan Province CX20210817Taishan Industry Leading Talents Project LJNY202004
6 · The paper itself

Abstract

The Maillard reaction (MR) is a complicated chemical process that has been extensively studied. Harmful chemicals known as advanced glycation end products (AGEs), with complex structures and stable chemical characteristics, are created during the final stage of the MR. AGEs can be formed both during the thermal processing of food and in the human body. The number of AGEs formed in food is much higher compared to endogenous AGEs. A direct connection exists between human health and the build-up of AGEs in the body, which can result in diseases. Therefore, it is essential to understand the content of AGEs in the food we consume. The detection methods of AGEs in food are expounded upon in this review, and the advantages, disadvantages, and application fields of these detection methods are discussed in depth. Additionally, the production of AGEs in food, their content in typical foods, and the mechanisms influencing their formation are summarized. Since AGEs are closely related to the food industry and human health, it is hoped that this review will further the detection of AGEs in food so that their content can be evaluated more conveniently and accurately.

Indexed as

advanced glycation end productscontentdetection methodsfood

Identifiers

PMID37297348
PMCPMC10253085
OpenAlexW4377987107

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.