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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.
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Editorial responsibilityHow to cite this entry
Ephi Lu. (2024). Advanced glycation end-products (AGEs). In Encyclopedia of Nutritional Psychology. The Center for Nutritional Psychology.
https://www.nutritional-psychology.org/encyclopedia/advanced-glycation-end-products-ages/Know a term that belongs in the Encyclopedia?
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