Advanced Glycation End Product Advanced Glycation Endproduct Advanced Maillard Reaction End Product Glycated Lipids Glycotoxins Maillard Product Maillard Reaction End Product Maillard Reaction Product
Vysvetľujúca pozn. v angl.
A heterogeneous group of compounds derived from rearrangements, oxidation, and cross-linking reactions that follow from non-enzymatic glycation of amino groups in PROTEINS; LIPIDS; or NUCLEIC ACIDS. 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.
