Advanced glycation end products (AGEs) are the nonenzymatic products of reactions of glucose, ?-oxoaldehydes, and other saccharide derivatives with proteins or lipids. These can occur endogenously (within the body), or exogenously (outside the body). Those produced outside the body include those formed in food. Dietary AGEs have been produced in food to change the smell, texture, and properties of the food. AGEs may contribute to the normal aging process, as well as to the development and progression of chronic disease. Interventions to reduce exogenous and endogenous AGEs have had mixed results, and more research is needed.
|Original language||English (US)|
|Title of host publication||Molecular Basis of Nutrition and Aging|
|Subtitle of host publication||A Volume in the Molecular Nutrition Series|
|Number of pages||14|
|State||Published - Apr 28 2016|
- Advanced glycation end products
ASJC Scopus subject areas