食源性晚期糖期化终末产物（AGEs）对人体的危害性越来越受到关注，减少食品中AGEs的含量是降低AGEs对人体危害的重要方法。针对当前对已存在的AGEs没有有效的消除措施的现状，本项目提出含邻苯二酚结构的多酚消除食源性AGEs的研究新思路，重点研究含邻苯二酚结构的多酚与AGEs相互作用，建立AGEs消除的动力学模型，考察消除产物的稳定性及生物利用度，阐明含邻苯二酚结构的多酚对AGEs的消除机制；研究在醌类捕获剂存在下，含邻苯二酚结构的多酚对AGEs生成的抑制规律，通过碳标记技术跟踪分析AGEs的生成途径，阐明对AGEs生成的抑制机理。通过对比分析，揭示含邻苯二酚结构的多酚对AGEs抑制与消除的双效作用，研究AGEs含量的动态变化规律及反应动力学，阐明含邻苯二酚结构的多酚对AGEs的抑制与消除的双效机制。为通过外源添加物控制食源性AGEs危害性提供有用的参考数据与新的研究思路。

Dietary advanced glycation end products (AGEs) have been paid more and more attention since they are proved to be related with many chronic diseases. In order to reduce the hazard of dietary AGEs, the AGEs levels in foods should be cut down. Extensively studies were paid attention to the inhibition effects of additives on AGEs formation; however, additives may also have the potential elimination effect on AGEs which is ignored by food researchers. The polyphenols which contain a catechol moiety could react with AGEs to eliminate the existing AGEs. In this project, the mechanism of polyphenols with catechol moieties reaction with AGEs is investigated. Related kinetic models are established. The stability and bioavailability of the product obtained by polyphenol reaction with AGEs are studied. Inhibition effects of polyphenols with catechol moieties on AGEs formation are investigated in the presence of quinone trapping agents. Carbon labeling technology is applied for the study of AGEs formation pathways. The inhibition and elimination mechanism of polyphenols with catechol moieties on AGEs levels will be setup, which will supply significant and important reference on dietary AGEs control by the addition of exogenous additives.