Advanced Glycation End-Products / AGEs

Definition

Advanced glycation end-products, often abbreviated as AGEs, are a diverse group of molecules formed when sugars or reactive carbonyl compounds bind non-enzymatically to proteins, lipids, or nucleic acids. This process can alter the structure and function of long-lived molecules in tissues, especially when AGE-related modifications accumulate over time. [1] [2] [3]

Why It Matters in Ageing Research

AGEs matter in ageing research because they can contribute to molecular damage, tissue stiffening, inflammation, and impaired function in long-lived tissues such as blood vessels, skin, cartilage, and the extracellular matrix. AGE accumulation is studied in relation to ageing, diabetes, cardiovascular disease, kidney disease, and neurodegenerative conditions, although the importance of specific AGE species varies by tissue, disease context, and measurement method. [2] [4] [5] [6]

Common Confusion

• AGEs are not one single molecule; they are a broad family of chemical modifications.
• Glycation is not the same as glycosylation, which is an enzyme-regulated biological process.
• AGEs can come from processes inside the body and from external sources such as some foods, but their biological impact depends on context.

Related Reading

• Glycation
• Extracellular Matrix
• Inflammaging

References

1. Vlassara, H., & Palace, M. R. (2002). Diabetes and advanced glycation endproducts. https://pubmed.ncbi.nlm.nih.gov/11834475/
2. Singh, R., et al. (2001). Advanced glycation end-products: A review. https://pubmed.ncbi.nlm.nih.gov/11241802/
3. Semba, R. D., et al. (2010). Advanced glycation end products and their circulating receptors predict cardiovascular disease mortality in older community-dwelling women. https://pubmed.ncbi.nlm.nih.gov/20176874/
4. Ramasamy, R., et al. (2005). Receptor for advanced glycation end products: Fundamental roles in the inflammatory response. https://pubmed.ncbi.nlm.nih.gov/15994272/
5. Uribarri, J., et al. (2010). Advanced glycation end products in foods and a practical guide to their reduction in the diet. https://pmc.ncbi.nlm.nih.gov/articles/PMC3704564/
6. Semba, R. D., et al. (2010). Advanced glycation end products and their circulating receptors and level of kidney function in older community-dwelling women. https://pubmed.ncbi.nlm.nih.gov/20019188/