Substance Name: Glycosylation End Products, Advanced
- A heterogeneous group of compounds derived from rearrangements, oxidation, and cross-linking reactions that follow from non-enzymatic glycation of amino groups in proteins. They are also know as Maillard products. Their accumulation in vivo accelerates under hyperglycemic, oxidative, or inflammatory conditions. Heat also accelerates the formation of advanced glycation end products (AGEs) such seen with the browning of food during cooking under or over high heat.
* denotes mobile formatted website
Links to Resources
Names and Synonyms
Name of Substance
- Glycosylation End Products, Advanced
- Glycation End Products, Advanced