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Advanced glycation end products (AGEs) are generated in the late stages of Maillard reaction in foods and biological systems. These products are mostly formed by the reactions of reducing sugar or degradation products of carbohydrates, lipids, and ascorbic acid.

AGEs are compounds formed in the body when fat and protein combine with sugar. When they accumulate in high levels, they increase the risk of many diseases.

Liquid Chromatography-Mass Spectroscopy. LC-MS is the most accurate technique available currently for the detection of AGEs and early glycation products or Amadori products.

Vegetables, fish, legumes, fruits, milk, and whole grains have relatively low levels of AGE. They remain low in AGE even after cooking. Other things that decrease the production of AGEs in food include shorter cooking times, lower cooking temperatures, and utilizing acidic ingredients, such as lemon juice or vinegar.

By following these four steps, you can reduce your overall level of AGEs, which may help reduce your risk of developing the associated chronic conditions....Food categories naturally lower in AGEs include: Fruits. Grains. Legumes. Vegetables.

AGEs are particularly high in animal-derived foods that are high in fat and protein, such as meats (especially red meats), which are prone to AGE formation through cooking. Sugary foods and highly processed and prepackaged products also are high in AGEs.

Advanced glycation end products (AGEs) are a heterogeneous, complex group of compounds that are formed mainly via the Maillard reaction. The Maillard reaction occurs when reducing sugar reacts in a non-enzymatic way with amino acids in proteins, lipids or DNA.

Unlike wine or cheese, olive oil does not age gracefully. However, it does not deteriorate as rapidly or as strikingly as most edible products. Extra Virgin Olive Oil (EVOO) does last longer than other types of olive oil because it has comparatively lower acidity levels from the moment it is bottled.

Cooking temperature is a critical factor; high-heat cooking, such as baking, roasting, frying, and grilling, is a potent promoter of advanced glycation (3). High levels of AGEs are therefore found in many common foods, such as bakery products, cooked meat, and roasted coffee (3,4).

AGEs are compounds formed in the body when fat and protein combine with sugar. When they accumulate in high levels, they increase the risk of many diseases.