{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T04:10:17Z","timestamp":1790136617553,"version":"4.0.1"},"reference-count":82,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2025,6,30]],"date-time":"2025-06-30T00:00:00Z","timestamp":1751241600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,6,30]],"date-time":"2025-06-30T00:00:00Z","timestamp":1751241600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100017481","name":"Ulusal Metroloji Enstit\u00fcs\u00fc, T\u00fcrkiye Bilimsel ve Teknolojik Ara\u015ftirma Kurumu","doi-asserted-by":"publisher","award":["122O545"],"award-info":[{"award-number":["122O545"]}],"id":[{"id":"10.13039\/501100017481","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2025,7]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>Bakery products are one of the most commonly consumed food groups in many countries. Advanced glycation end products (AGEs) occur during the baking process of bakery products, which are known to have adverse health effects. This systematic review assessed the potential of plant\u2010based ingredients and phytochemicals in reducing the formation of AGEs in bakery products. Following PRISMA guidelines, a search of PubMed, Web of Science, and Scopus on 4 July 2024 identified 1227 articles, and after applying the inclusion criteria, 26 studies were selected and reviewed in detail. The review found that plant\u2010based ingredients and phytochemicals can effectively inhibit the formation of various AGEs and precursors, with an inhibition rate ranging from &lt;\u200910.00% to over 90.00%. All individual phytochemicals investigated for their anti\u2010glycation activity were polyphenols, and similarly, all plant\u2010based ingredients were the natural sources of polyphenols. However, determining the effective mechanisms to prevent AGE formation in the complex food matrices remains challenging. The mechanisms include scavenging free radicals, chelating metal ions, and inhibiting carbonyl formation. This systematic review highlights the potential of plant\u2010based interventions to mitigate AGE formation in bakery products. The insights gained from this study are expected to provide comprehensive guidance on the reformulation of bakery products to reduce AGE content, thereby supporting the prevention of AGE\u2010related diseases and contributing to the improvement of public health.<\/jats:p>","DOI":"10.1002\/fsn3.70534","type":"journal-article","created":{"date-parts":[[2025,7,13]],"date-time":"2025-07-13T11:53:18Z","timestamp":1752407598000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Exploring the Effects of Plant\u2010Based Ingredients and Phytochemicals on the Formation of Advanced Glycation End Products in Bakery Products: A Systematic Review"],"prefix":"10.1002","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5497-0887","authenticated-orcid":false,"given":"Busra","family":"Turan\u2010Demirci","sequence":"first","affiliation":[{"name":"Department of Nutrition and Dietetics, Faculty of Health Sciences Hacettepe University  Ankara Turkey"},{"name":"Department of Nutrition and Dietetics, Faculty of Health Sciences Cankiri Karatekin University  Cankiri Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Buket","family":"Gonen\u2010Colak","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Dietetics, Faculty of Health Sciences Hacettepe University  Ankara Turkey"},{"name":"Department of Nutrition and Dietetics, Faculty of Health Sciences Bandirma Onyedi Eyl\u00fcl University  Bal\u0131kesir Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zehra","family":"Buyuktuncer","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Dietetics, Faculty of Health Sciences Hacettepe University  Ankara Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,6,30]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11033-020-06084-0"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jbiotec.2019.12.016"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2022.2056131"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.16475"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.3959"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.132697"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2022.100515"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2022.1031550"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox12051002"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2021.1962796"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cofs.2020.03.001"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.135861"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1039\/D3FO02474A"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jsps.2016.04.025"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.127170"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0954422420000104"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.02.054"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fufo.2024.100313"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00204-020-02689-3"},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2022.2146653"},{"key":"e_1_2_10_22_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.17112"},{"key":"e_1_2_10_23_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11050657"},{"key":"e_1_2_10_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.11.075"},{"key":"e_1_2_10_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2011.08.055"},{"key":"e_1_2_10_26_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules24030528"},{"key":"e_1_2_10_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2023.109911"},{"key":"e_1_2_10_28_1","doi-asserted-by":"publisher","DOI":"10.1038\/ejcn.2012.220"},{"key":"e_1_2_10_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2019.108933"},{"key":"e_1_2_10_30_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-015-2517-8"},{"key":"e_1_2_10_31_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12112103"},{"key":"e_1_2_10_32_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0139455"},{"key":"e_1_2_10_33_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf504132x"},{"key":"e_1_2_10_34_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2022.2076064"},{"key":"e_1_2_10_35_1","doi-asserted-by":"publisher","DOI":"10.1039\/C8FO00818C"},{"key":"e_1_2_10_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2017.11.018"},{"key":"e_1_2_10_37_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.2018"},{"key":"e_1_2_10_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.128063"},{"key":"e_1_2_10_39_1","doi-asserted-by":"publisher","DOI":"10.3390\/app14062647"},{"key":"e_1_2_10_40_1","doi-asserted-by":"publisher","DOI":"10.38188\/2534-9228.22.3.11"},{"key":"e_1_2_10_41_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11130-022-00960-9"},{"key":"e_1_2_10_42_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2014.09.036"},{"key":"e_1_2_10_43_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.03.126"},{"key":"e_1_2_10_44_1","doi-asserted-by":"publisher","DOI":"10.1039\/C4FO01049C"},{"key":"e_1_2_10_45_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2016.09.039"},{"key":"e_1_2_10_46_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-015-2614-8"},{"key":"e_1_2_10_47_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biopha.2017.10.064"},{"key":"e_1_2_10_48_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.01.011"},{"key":"e_1_2_10_49_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2017.10.042"},{"key":"e_1_2_10_50_1","doi-asserted-by":"publisher","DOI":"10.1186\/s13643-016-0384-4"},{"key":"e_1_2_10_51_1","article-title":"The PRISMA 2020 Statement: An Updated Guideline for Reporting Systematic Reviews","volume":"372","author":"Page M. J.","year":"2021","journal-title":"BMJ"},{"key":"e_1_2_10_52_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2009.05.083"},{"key":"e_1_2_10_53_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0031-9422(02)00513-7"},{"key":"e_1_2_10_54_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu15020405"},{"key":"e_1_2_10_55_1","doi-asserted-by":"publisher","DOI":"10.1515\/chempap-2015-0217"},{"key":"e_1_2_10_56_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2021.101313"},{"key":"e_1_2_10_57_1","doi-asserted-by":"publisher","DOI":"10.1021\/tx700190s"},{"key":"e_1_2_10_58_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.06.049"},{"key":"e_1_2_10_59_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2016.08.034"},{"key":"e_1_2_10_60_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.137994"},{"key":"e_1_2_10_61_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2011.03.047"},{"key":"e_1_2_10_62_1","doi-asserted-by":"publisher","DOI":"10.1093\/advances\/nmaa150"},{"key":"e_1_2_10_63_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biopha.2021.111750"},{"key":"e_1_2_10_64_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf103353e"},{"key":"e_1_2_10_65_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu11081917"},{"key":"e_1_2_10_66_1","doi-asserted-by":"publisher","DOI":"10.3892\/mmr.2015.4725"},{"key":"e_1_2_10_67_1","doi-asserted-by":"publisher","DOI":"10.3390\/cells11142178"},{"key":"e_1_2_10_68_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2018.06.126"},{"key":"e_1_2_10_69_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules23092184"},{"key":"e_1_2_10_70_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.126793"},{"key":"e_1_2_10_71_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2018.09.020"},{"key":"e_1_2_10_72_1","doi-asserted-by":"publisher","DOI":"10.1039\/c1fo10026b"},{"key":"e_1_2_10_73_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf048550u"},{"key":"e_1_2_10_74_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2022.1064188"},{"key":"e_1_2_10_75_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2024.114068"},{"key":"e_1_2_10_76_1","article-title":"Research Advance on AGEs Generation, Detection, Influencing Factors and Inhibition Mechanism in Bakery Products Processing","volume":"2023","author":"Xu L.","year":"2023","journal-title":"Food Bioscience"},{"key":"e_1_2_10_77_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.139594"},{"key":"e_1_2_10_78_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfda.2016.10.017"},{"key":"e_1_2_10_79_1","doi-asserted-by":"publisher","DOI":"10.1155\/2022\/4667607"},{"key":"e_1_2_10_80_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.4c00481"},{"key":"e_1_2_10_81_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.12593"},{"key":"e_1_2_10_82_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf4045827"},{"key":"e_1_2_10_83_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.crfs.2023.100490"}],"container-title":["Food Science &amp; Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.70534","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/fsn3.70534","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.70534","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,7,28]],"date-time":"2026-07-28T15:30:30Z","timestamp":1785252630000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/fsn3.70534"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,6,30]]},"references-count":82,"journal-issue":{"issue":"7","published-print":{"date-parts":[[2025,7]]}},"alternative-id":["10.1002\/fsn3.70534"],"URL":"https:\/\/doi.org\/10.1002\/fsn3.70534","archive":["Portico"],"relation":{},"ISSN":["2048-7177","2048-7177"],"issn-type":[{"value":"2048-7177","type":"print"},{"value":"2048-7177","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,6,30]]},"assertion":[{"value":"2025-04-21","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-06-11","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-06-30","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e70534"}}