Advanced glycation end-product

<p>Advanced glycation end-products (AGEs) derive from a chemical reaction – the <a href="/facts/Maillard_reaction/7vtYtpGk">Maillard reaction</a> – between <a href="/facts/Reducing_sugar/PmdhuGhR">reducing sugars</a> and amino compounds during <a href="/facts/Digestion/sjUBmhBS">digestion</a> and food processing. In aging individuals, AGEs may be associated with the initiation of <a href="/facts/Inflammation/Ura86MIy">inflammatory substances</a> causing further tissue damage and increased disease risk. 
</p><p>AGEs are under preliminary research as possible <a href="/facts/Biomarker/nk2LgXtq">biomarkers</a> of <a href="/facts/Ageing/AxL4qCW4">aging</a> and the development, or worsening, of chronic diseases, such as <a href="/facts/Diabetes/2xeHXbsI">diabetes</a>, <a href="/facts/Atherosclerosis/WIS8QQ6v">atherosclerosis</a> and <a href="/facts/Alzheimer%2527s_disease/w7Ad6tdg">Alzheimer's disease</a>. As of 2024, the evidence for AGEs having a pathological role in aging diseases is generally inconsistent or inconclusive, with no <a href="/facts/Causality/Swh496X7">causal association</a> demonstrated between foods, AGEs and diseases.
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Advanced glycation end-product open-in-new

Advanced glycation end-product