Advanced Glycation End Products

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.

Also Known As:

Glycation End Products, Advanced; Advanced Glycation Endproducts; Advanced Maillard Reaction End Products; Glycation Endproducts, Advanced; Maillard Products; Maillard Reaction End Products; Maillard Reaction Products; Glycation Endproduct, Advanced; Lipids, Glycated; Product, Maillard Reaction; Products, Maillard; Products, Maillard Reaction; Reaction Products, Maillard; Advanced Glycation End Product; Advanced Glycation Endproduct; Advanced Maillard Reaction End Product; Glycated Lipids; Glycotoxins; Maillard Product; Maillard Reaction End Product; Maillard Reaction Product

Carbohydrates: 22516
- Glycoconjugates: 1370
  - Advanced Glycation End Products: 4714
Biological Factors: 2560
- Biological Toxins: 20
  - Advanced Glycation End Products: 4714

Francois Collard Selected Research

Francois Collard Research Topics

Disease

Drug/Important Bio-Agent (IBA)