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Advanced Glycation End Products (AGEs)

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Chemical Hazards in Thermally-Processed Foods

Abstract

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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Authors and Affiliations

  1. Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark

    Halise Gül Akıllıoğlu

  2. Food Quality and Safety (FoQuS) Research Group, Food Engineering Department, Hacettepe University, Ankara, Turkey

    Vural Gökmen

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  1. Halise Gül Akıllıoğlu
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  2. Vural Gökmen
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Correspondence to Vural Gökmen .

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  1. Tianjin key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China

    Shuo Wang

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Akıllıoğlu, H.G., Gökmen, V. (2019). Advanced Glycation End Products (AGEs). In: Wang, S. (eds) Chemical Hazards in Thermally-Processed Foods. Springer, Singapore. https://doi.org/10.1007/978-981-13-8118-8_6

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