Category: Advanced Glycation End Products
Dietary glycation compounds – implications for human health
The term “glycation compounds” comprises a wide range of structurally diverse compounds that are formed endogenously and in food via the Maillard reaction, a chemical reaction between reducing sugars and amino acids. Glycation compounds produced endogenously are considered to contribute to a range of diseases. This has led to the hypothesis that glycation compounds present in food…
Tasty and Bad: Two Sides of the Advanced Glycation End Products.
Addition below: New analysis disputes the assumption in the headline. Advanced Glycation End Products (AGEs) are harmful compounds formed when sugars react with proteins or fats in a process called glycation. This happens naturally in the body over time but can also occur when food is cooked at high temperatures (like grilling, frying, or roasting).…