Advanced Glycation End Products (AGEs)

Advanced glycation end products (AGEs), a group of process-induced food toxicants, have received significant attention due to their damage to human health. Dietary AGEs are mainly generated from Maillard-type reactions. Generally, they are classified into several categories based on structural prototypes, the redox state, fluorescent characteristics, and molecular size (free form or protein-bound form). Different AGE compounds in vivo can evoke specific biological actions such as induction of oxidative stress and inflammation. Therefore, a high-AGE diet may increase the risk factors for chronic diseases.