Biochemistry & Pharmacology: Open Access
Open Access

Advanced Glycation End Products

Advanced glycation end products (AGEs) are harmful compounds that are formed at the end of Glycation process in which protein or fat combine with sugar in the bloodstream. AGEs can be formed in foods that have been exposed to high temperatures, such as during grilling, frying, or toasting. Such foods tend to be very high in these compounds. Diet is the major contributor of AGEs. AGEs are compounds formed in the body when fat and protein combine with sugar. When they accumulate in high levels in the body, they raise the risk of many diseases.