Naringenin, a common flavanone, inhibits the formation of AGEs in bread and attenuates AGEs-induced oxidative stress and inflammation in RAW264.7 cells

Dietary flavonoids as popular food additives have attracted a wide range of research interests. Naringenin, a common flavanone, was evaluated of its impact on the formation of advanced glycation endproducts (AGEs) in bread crust. It was found that with the increase of naringenin content in bread (0.25-1% w/w), the formation of CML and total fluorescent AGEs were significantly inhibited (9.67-54.27% and 11.79-35.19%, respectively). In addition,...