Mechanism of natural antioxidants regulating advanced glycosylation end products of Maillard reaction

•Formation pathway and mechanism of AGEs regulated by natural antioxidants.•To clarify the factors affecting the formation of AGEs in food simulation system.•Formation kinetics and key nodes of AGEs associated with Maillard reaction.•Polyphenols inhibit AGEs by capturing precursor active α-dicarbonyl compounds.•Natural antioxidants can significantly improve the safety of processed foods. According to the investigation of Food and Drug Administration 2021, one hundred and twenty-six potentially harmful substances are produced by Maillard reaction. Discovery of advanced glycosylation end products (AGEs) of Maillard reaction has impacted public's understanding of the transformation mechanism of Maillard reaction and its impact on health. This review clarifies the reaction kinetics of Nε-(carboxymethyl) lysine, the representative substance of AGEs in food simulation system, and key nodes of forming AGEs. Inhibition mechanism of natural antioxidants is expounded from the aspects of biological activity, inhibition of protein glycosylation and its structure-activity relationship. Transformation mechanism is mainly to scavenge free radicals, capture active carbonyl compounds and protect protein glycosylation sites. Nutraceutical polyphenols can regulate the expression of RAEG, effectively promote KEAP1-Nrf2 pathway, inhibit MAPK and TGF-β pathway. Inhibition mechanism and novel application in foods processing in the future should be further studied in future.