https://www.selleckchem.com/products/bi-1347.html Advance glycation end products (AGEs) are a diverse group of compounds formed through the non-enzymatic maillard reaction of reducing sugars with the free amino groups in proteins, lipids or nucleic acids. Accumulation of AGEs has been suggested to be a pathogenic mechanism of oxidative stress, inflammation and structural tissue damage leading to chronic vascular problems in many ailments including diabetes, atherosclerosis, neuropathy, retinopathy, nephropathy, aging, and chronic renal disease. Treatment with AGEs inhibitors is believed to be a potential strategy for preventing lifestyle-related diseases. To inhibit the AGEs development is supposed to show part in the inhibition of diabetic problems. Study of dietary bioactive combinations with antiglycation properties delivers future views for inhibition or mediation associated to AGEs complications. Many study show the possibility of dietary constituents to stop AGE development. Therefore, search for natural compounds able to prevent glycation and have the potential therapeutic ability to inhibit diabetes and age associated diseases. The purpose of this review is to critically evaluate the existing literature on different phenolics on AGEs inhibition. Food Research International, the peer-reviewed international journal launched in 1992, celebrated its 26 years anniversary in 2018. Therefore, we presented an overview on the trending profile of Food Research International and its scientific achievements from 1992 to 2018 by identifying its trends in impact factor, h-index, journal rank, most cited articles, institutes, and countries. The data were retrieved from the Web of Science Core Collection and Scopus®. Several scientific achievements were observed in publications (a total of 6,751), impact factor (0.63-3.57), and citations (a total of 1,78,770) over the 26-year period. The most cited documents were related to the interdisciplinary research within food science