Abstract
Diabetes Mellitusisa chronic, lifelongdisease currently impacting people throughout the world. A fundamental cause of Diabetes Mellitus: Non-enzymatic protein glycosylation (glycation) contributes to a group of metabolic diseases, including diabetes-associated late complications, atherosclerosis, chronic renal failure, Alzheimers disease and inflammatory arthritis. It has been hypothesized that inhibition of glycation may prevent the diseases associated with diabetes. Inhibitors of glycation have been exploredfor several decades, chiefly using in vitromodels, which resulted in discoveryof different natural compounds capable of forestallingglycation, such as antioxidants, polysaccharide, metal chelators and peptides. Many peptides released from different proteins have provento possessphysiological functions besidestheir nutrient roles. Even the results of in vitrostudies are not directly applicable on the in vivosituation due to differences in the conditions, mechanism of glycation and bioavailability issues. In thisreview article, we briefly discuss the mechanism ofadvanced glycation end products (AGEs) in promoting pathogenesis and then present the recent findings concerning the role of plant-based inhibitors and amino acid peptides in decreasing the formations ofAGEs. These findingssuggest that enrichment of diet with natural,anti-glycating agents may reduce glycation andas a consequence, diabetic complications.