What is the Origin of Advanced Glycation End Products?

The term originates from the field of biochemistry and the study of non-enzymatic reactions involving reducing sugars and the amino groups found on proteins. Initially described in food chemistry as the Maillard reaction, its pathological significance in human physiology, particularly in diabetes and aging, was later established. The concept's application in endocrinology highlights the critical link between persistent hyperglycemia, metabolic stress, and systemic tissue damage over time.

What is the Mechanism of Advanced Glycation End Products?

The mechanism begins with the formation of a reversible Schiff base, which then spontaneously rearranges into a more stable Amadori product without requiring enzyme catalysis. Subsequent, irreversible chemical transformations lead to the formation of heterogeneous, cross-linking AGEs. These end products bind to the Receptor for AGEs (RAGE), triggering inflammatory cascades, increasing oxidative stress, and ultimately leading to the stiffening and dysfunction of vascular and connective tissues.

Advanced Glycation End Products

Meaning

Advanced Glycation End Products, or AGEs, are harmful compounds formed when sugars bind non-enzymatically to proteins or lipids in a process called glycation. These molecular byproducts accumulate progressively within bodily tissues, accelerating the biological aging process and contributing significantly to the pathology of chronic metabolic diseases. Elevated AGE levels are clinically relevant in hormonal health as they impair cellular function and reduce the sensitivity of critical hormone receptors. They serve as key indicators of long-term metabolic dysregulation and chronic oxidative stress.