Dietary Advanced Glycation End Products (D-AGEs): Formation, Detection, and Health Implications

Abstract

Advanced glycation end products (AGEs), also known as glycotoxins, are harmful compounds formed through non-enzymatic reactions between reducing sugars such as glucose, ribose, and fructose and amino groups in proteins, lipids, or nucleic acids. While AGEs are naturally produced in the body during normal metabolism (endogenous AGEs), they are also ingested through external sources, primarily via diet and smoking (exogenous AGEs). The formation of dietary AGEs (d-AGEs) is significantly influenced by food composition and processing factors, including heat exposure, cooking duration, humidity, pH, food additives, marination, and cooking methods. Higher temperatures and longer cooking times notably increase AGE levels in foods. These compounds are associated with various physiological toxicities and contribute to aging and the development of chronic diseases. This article explores the mechanisms of d-AGEs formation, their transport and toxic effects in the body, methods for detecting them, and strategies to inhibit their formation or intake. By raising awareness and providing practical inhibition methods, this work aims to reduce the health risks posed by dietary AGEs and support public health efforts.

Keywords

• Maillard reaction
• Browning reaction
• Amadori products
• Advanced glycation end products

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