Advanced Glycation End Products (AGEs)

  • Halise Gül Akıllıoğlu
  • Vural GökmenEmail author


Glycation refers to the addition of a sugar moiety to a protein molecule and occurs during the Maillard reaction. Maillard reaction is initiated by the condensation of amino groups of proteins, peptides, and amino acids with carbonyl groups of reducing sugars. After subsequent elimination, degradation, and oxidation reactions in the later stages, so-called advanced glycation end products (AGEs) are formed. AGEs have been linked to many chronic and degenerative disorders and aging. The results of several animal and human studies confirm that dietary AGE levels have effects on AGE accumulation in body and further complications in degenerative diseases. In this chapter, following brief information about protein glycation, the consequences of glycation, and the contribution of dietary AGEs will be discussed. Formation routes of main glycation products in foods will be explained and their analysis methods will be summarized. Major mitigation strategies developed so far will be evaluated.


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Copyright information

© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  1. 1.Department of Food Science, Faculty of ScienceUniversity of CopenhagenFrederiksbergDenmark
  2. 2.Food Quality and Safety (FoQuS) Research Group, Food Engineering DepartmentHacettepe UniversityAnkaraTurkey

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