What is the Origin of Advanced Glycation End-Products (AGEs)?

The term's origin is descriptive, combining "advanced glycation" to denote the later, irreversible stage of the Maillard reaction in a biological context, with "end-products" to indicate the final, stable, and often pathogenic molecules. Research into AGEs initially stemmed from food chemistry and diabetes research, where their role in long-term complications became evident. The scientific community recognized their pervasive impact on various bodily systems, including the vascular and endocrine systems.

What is the Mechanism of Advanced Glycation End-Products (AGEs)?

AGEs are primarily formed through the slow, complex Maillard reaction, which begins with the non-enzymatic attachment of a sugar molecule to an amino group on a protein, forming a reversible Schiff base. This intermediate then rearranges into a more stable Amadori product, which eventually undergoes further oxidation, dehydration, and cross-linking to become the irreversible, damaging AGE. These final products can bind to specific receptors, RAGE, triggering inflammatory pathways and oxidative stress that damage tissue structure and function, impacting hormonal receptor sensitivity.

Advanced Glycation End-Products (AGEs)

Meaning

Advanced Glycation End-products, or AGEs, are a heterogeneous group of compounds formed when sugars, such as glucose, non-enzymatically bond with proteins, lipids, or nucleic acids in a process called glycation. These molecules accumulate in tissues over time, signifying a form of molecular damage that compromises cellular function and structural integrity. Clinically, elevated AGEs are strongly associated with chronic degenerative conditions, particularly in the context of metabolic and hormonal aging.

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Advanced Glycation End-Products (AGEs)

Meaning

Origin

Mechanism

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