Research suggests that certain spices like star anis, cinnamon, all spice, cloves, and oregano have shown potential in inhibiting the formation of Advanced Glycation End Products (AGES). Among these, star anis was found to be the most effective, reducing ages formation by 88%. Other spices like cinnamon, all spice, and cloves also exhibited significant abilities to inhibit ages, with percentages ranging from 79% to 85%. Oregano specifically was noted for its effectiveness in preventing the formation of ages related to sugars such as glucose. This research is fairly recent and indicates that these spices may be beneficial in reducing the formation of harmful compounds during cooking processes.

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