Archives in Food and Nutrition

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Advanced Glycation End Products

In 1912 French chemist Louis-Camille Maillard, heated sugar and amino acids in an experiment. The reaction clothed to be a shortcut to make meat flavour and aroma. This reaction has thus been called Maillard Reaction or Browning Reaction. Extensive research on the Maillard Reaction has been conducted across diverse fields including food, nutrition and therapeutics. The term Advanced Glycation Endproducts (AGEs) was introduced as a results of this research. The term is employed to explain the top products of the Maillard Reaction that are formed in living organisms under normal physiological conditions.

AGEs also are externally formed by the heating of food. These are then haunted by the body when this food is ingested. samples of food with very high level of AGEs are cola and custard . Another source of AGEs intake is thanks to smoking

Until now it's been complicated to live tissue AGEs in patients because existing methods are expensive, time consuming, lack specificity, are poorly reproducible and/or are invasive..

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