I didn't see this study from 2015 posted anywhere on here but it summarizes alot of information regarding AGE reduction. Some key bullets:
- The aqueous alcohol extracts of all beans examined have showed significant [AGE] inhibitory activities at a concentration of 500 ppm with 80.4 % inhibition for mung bean, 72.1 % for black bean, 70.1 % for soybean, and 67.3 % for cowpea extract, respectively
- beef that was marinated for 1 h in lemon juice or vinegar formed less than half the amount of AGEs during cooking than the untreated samples
- At a 40-fold dilution, the anti-glycation capacity of herbal infusions followed the order, balm (89.8 %) > mint (47.8 %) > black tea (38.0 %) > green tea (35.4 %), sage (33.4 %) and common verbena (30.4 %) > rosemary (18.8 %) > lemongrass (3.0 %)
- adding 600 and 1000 mg of GSE [grape seed extract] to bread (500 g) led to over 30 % and 50 % reduction in bread crust CML (carboxy-methyl lysine) content, respectively.
J Food Sci Technol. 2015 Dec; 52(12): 7561–7576.
Published online 2015 Aug 1. doi: 10.1007/s13197-015-1851-y
PMCID: PMC4648888
Advanced glycation End-products (AGEs): an emerging concern for processed food industries
https://www.ncbi.nlm...les/PMC4648888/
Here is an excerpt:
[snip]
Anti-AGE therapies
As modern diets are largely heat-processed and as a result contain high levels of advanced glycation end products (AGEs), it becomes necessary to control the AGEs content in the food. The formation of AGEs is a part of normal metabolism, but if excessively high levels of AGEs are reached in tissues and the circulation they can become pathogenic (Ulrich and Cerami 2001). The pathologic effects of AGEs are related to their ability to promote oxidative stress and inflammation by binding with cell surface receptors or cross-linking with body proteins, altering their structure and function (Eble et al. 1983; Vlassara 2001; Schmidt 1999).
The varying conditions of water and heat play a significant role in the production of dAGE content. As scrambled eggs prepared in an open pan over medium-low heat had about one half the dAGEs of eggs prepared in the same way but over high heat. Similarly, poached or steamed chicken had less than one fourth the dAGEs of roasted or broiled chicken. Thus, frying, broiling, grilling and roasting yielded more dAGEs compared to boiling, poaching, stewing, and steaming. Moreover, microwaving also did not raise dAGE content to the same extent as other dry heat cooking methods for the relatively short cooking times (6 min or less) that were tested. In nut shell, higher temperature and lower moisture levels coincided with higher dAGE levels (Uribarri et al. 2010).
Endogenous inhibitors of AGE formation may be pharmaceuticals, food-derived compounds, endogenous scavengers or enzymes. Endogenously, AGE formation is limited by detoxifications pathways. This relates particularly to detoxification of potent AGE precursors. Of importance is the glyoxalase system, which is an enzymatic defence against MG (methyl glyoxal) glycation catalyzed by reduced glutathione. More than 99 % of endogenously formed MG is converted to harmless products (mainly lactate) by the glyoxalase system (Rabbani and Thornalley 2012). Polymorphisms are known to affect enzyme activity (Peculis et al. 2013), and have been strongly implicated in diabetic complications and atherosclerosis (Wu et al. 2011). Interestingly, the glyoxalase system is under control of the transcription factor, Nrf-2, which is also controlling phase 2 defence enzymes and apoptosis (Xue et al. 2012). This provides a potential way to up-regulate glyoxalase and reduce dicarbonyl formation by exogenous factors, including several plant secondary metabolites found in the diet.
Exogeneously, both synthetic compounds as well as natural products have been evaluated as AGE inhibitors. Although some synthetic compounds demonstrated strong inhibitory activities against the formation of AGEs or in breaking protein cross links caused by Maillard reaction in vivo, they may also lead to severe side effects. In this regard, some plant extracts have been evaluated for their effects on the formation of AGEs in recent years (Gugliucci and Menini 2002; Lee et al. 2006; Yamaguchi et al. 2000). It is noted that the inhibitory effects of most of these plant extracts on the formation of AGEs are mainly contributed by the large amount of phenolic antioxidants they contain. As free radicals are involved in the formation of AGEs, it is reasonable to expect that phenolic antioxidants can inhibit the formation of AGEs.
Among the synthetic AGE inhibitors, aminoguanidine, the first AGE inhibitor is considered an effective AGE inhibitor in both in vitro and in vivo conditions. Aminoguanidine has a guanidine group similar to arginine and primarily acts as a scavenger of α-dicarbonyls i.e., at the pre-Amadori stage in the Maillard reaction. The reduction of AGE formation by aminoguanidine attenuates the effects of diabetes on large arteries. Aminoguanidine treatment increases arterial elasticity as measured by aortic input impedence, static compliance, and left ventricular afterload in diabetic rats (Corman et al. 1998). In addition, aminoguanidine decreases vascular AGE accumulation and the severity of atherosclerosis plaque in diabetic rats (Forbes et al. 2004).
Beans are recommended as suitable foods for diabetic patients in the past mainly for their high fibre and protein contents. Four kinds of beans including mung bean (Vigna radiata) black bean (Phaseolus vulgaris L.), soybean (Glycine max) and cowpea (Vigna unguiculata) were investigated for trapping of methylglyoal, a key intermediate compound for the formation of AGEs. The aqueous alcohol extracts of all beans examined have showed significant inhibitory activities at a concentration of 500 ppm with 80.4 % inhibition for mung bean, 72.1 % for black bean, 70.1 % for soybean, and 67.3 % for cowpea extract, respectively (Peng et al. 2008a). Various phenolic antioxidants from plant extracts have been found to inhibit the formation of AGEs, and their inhibition of free radical generation in the glycation process and subsequent inhibition of modification of proteins have been considered as the major mechanisms for mediating their anti-glycation activities. Total phenolics were determined and it was found that mung bean extract had the highest phenolic content and anti-glycation activities of these beans were highly correlated with their total phenolic contents (R2 = 0.95). Two major phenolic compounds from mung bean, vitexin and isovitexin were studied for their activities in direct reapping of methylglyoxal, a key intermediate compound for the formation of AGEs (Peng et al. 2008b).
Low or acidic pH also arrests the new AGE development. For example, beef that was marinated for 1 h in lemon juice or vinegar formed less than half the amount of AGEs during cooking than the untreated samples (Uribarri et al. 2010). Green tea is known well for diabetic people in several ways. It reduces blood glucose level; improves sensitivity to insulin and enhances antioxidant defenses (Babu et al. 2006; Wu et al. 2004). Furthermore, green tea inhibits the formation of AGEs in an in vitro bovine serum albumin (BSA)/glucose system and in the collagen of aged rats and diabetic rats (Babu et al. 2008; Nakagawa et al. 2002; Rutter et al. 2003).
Different AGE inhibitors suppress AGE formation at different stages of glycation (Table. 2). For example, aspirin (acetylsalicylic acid) is known to inhibit glycation by acetylating free amino groups of a protein, thereby blocking the attachment of reducing sugars (Caballero et al. 2000; Malik and Meek 1994) at the early stage of the glycation process. The inhibitory activities against AGE formation of various vitamin B1 and B6 derivatives such as pyridoxamine (Khalifah et al. 1999; Metz et al. 2003; Voziyan et al. 2002) and thiamine pyrophosphate (Booth et al. 1997) have mainly been attributed to their abilities to scavenge reactive carbonyl compounds (Ahmed et al. 2005a; Voziyan et al. 2002). In addition, penicillamine could reduce the level of AGEs through decreasing the formation of Amadori products (Jakus et al. 1999; Keita et al. 1992).
Possible agents and their method of action for Anti-AGE treatments
Numerous traditional herbal infusions, including Luobuma (Apocynum venetum L.), Nagarmotha (Cyperus rotundus), Mate (Ilex paraguariensis) and Guava (Psidium guajava L.) exhibit potent anti-glycation capacities (Ardestani and Yazdanparast 2007; Gugliucci et al. 2009; Hsieh et al. 2005; Yokozawa and Nakagawa 2004). All herbal infusions inhibited the glucose-mediated formation of fluorescent AGEs in a dose-dependent manner at dilutions of 10-fold to 40-fold. At a ten-fold dilution, balm, mint, black tea, green tea and sage almost completely inhibited the formation of fluorescent AGEs. At a 20-fold dilution, only balm retained its capacity to inhibit totally the formation of fluorescent AGEs. Accordingly, comparing the antiglycation capacities of different herbal infusions based on the experimental results obtained from a 40-fold dilution seems logical. At a 40-fold dilution, the anti-glycation capacity of herbal infusions followed the order, balm (89.8 %) > mint (47.8 %) > black tea (38.0 %) > green tea (35.4 %), sage (33.4 %) and common verbena (30.4 %) > rosemary (18.8 %) > lemongrass (3.0 %) (Ho et al. 2010).
As a well-known nutraceutical product, grape seed extract (GSE) is an abundant source of catechins and proanthocyanidins with a strong antioxidant and free radical scavenging activity (Liang et al. 2004). Peng et al. (2010) studied the effects of GSE on the formation of Nε – (carboxy-methyl) lysine (CML) in bread. Besides introducing antioxidant activity to bread, GSE also appeared to attenuate CML content in bread crust. In particular, adding 600 and 1000 mg of GSE to bread (500 g) led to over 30 % and 50 % reduction in bread crust CML content, respectively. Strong antioxidant activities of catechins and proanthocyanidins abundant in GSE may contribute to the reduction of CML in GSE-fortified bread (Peng et al. 2010). On the other hand, catechins and proanthocyanidins proved to be able to scavenge the intermediate dicarbonyls (such as methylglyoxal, glyoxal) (Lo et al. 2006; Peng et al. 2008a) in the glycation process, which may also decrease the CML content of GSE-fortified bread.
[snip]
Some tips to win the battle against AGEs in kitchen are as:
Use of lower cooking temperatures over high cooking temperatures.
Steaming, stewing and poaching are be the cooking methods than frying, grilling and roasting.
Be wary of browning.
Higher temperature and lower moisture levels in food during cooking increase dAGE levels.
Phenolic antioxidants (e.g., in beans) can inhibit the formation of AGEs.
Addition of acids (e.g., vinegar, lemon juice) lowers AGE levels.
Green tea inhibits formation of AGEs.
Cook fresh foods as possible.
Eat more often at home.
