Exploring the Effects of Plant-Based Ingredients and Phytochemicals in Bakery Products

The work was supported by the Scientific and Technological Research Council of Turkey

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-based 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-based ingredients and phytochemicals can effectively inhibit the formation of various AGEs and precursors, with an inhibition rate ranging from < 10.00% to over 90.00%. All individual phytochemicals investigated for their anti-glycation activity were polyphenols, and similarly, all plant-based 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-based 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-related diseases and contributing to the improvement of public health.

To learn more, please visit Wiley Online Library.