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Advanced glycation end-products (AGEs) are harmful compounds formed when proteins or fats react with sugars in the bloodstream through a process called glycation. This process is accelerated by high-temperature cooking methods such as grilling, frying, and roasting. AGEs contribute to chronic inflammation and are linked to various health issues, including neurodegenerative disorders.
| Co-Principal Editors: |
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| Associate Editors: |
Nabila Pervaiz The Center for Nutritional Psychology |
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| Technical Support: |
Tahir Yasin The Center for Nutritional Psychology |
| Psychology: |
Vladimir Hedrih University of Niš, Faculty of Philosophy, Department of Psychology |
| Nutrition and Dietetics: |
Eileen Santana The Center for Nutritional Psychology |
| Nutritional Immunology: |
Emilia Vassiloupolou Department of Nutritional Sciences and Dietetics, School of Health Sciences, International Hellenic University, 57400 Thessaloniki, Greece and Department of Clinical Sciences and Community Health, Università degli Studi di Milano, 20122 Milan, Italy |
