Abstract
Advanced Glycation Endproducts (AGEs) are formed during the latest stages of the Maillard reaction. Maillard, or browning, reactions are non-enzymatic reactions between carbohydrates and proteins. As a consequence of these reactions, AGEs are accumulated in the proteins of long-lived tissues, producing a wide range of age-related chemical modifications and crosslinks. In addition to being involved in aging, several studies point to the role of AGEs in aging-related diseases, such as diabetes, atherosclerosis, neurodegenerative diseases, and others. Based on the increase of AGEs with aging, some studies suggest that they could be used as markers for an accurate age-at-death estimation in forensic science. However, the study of AGEs in these three fields (aging, disease, and forensic science) is a challenge due to the variety of AGEs formed during these processes, the pathways they are involved in, and the selection of the appropriate techniques to study them. This chapter will give an overview of the implication of AGEs in aging, diseases, current therapeutic approaches, and the application of AGEs to forensic science.
| Original language | English (US) |
|---|---|
| Title of host publication | A Closer Look at Glycation |
| Publisher | Nova Science Publishers, Inc. |
| Pages | 181-200 |
| Number of pages | 20 |
| ISBN (Electronic) | 9781536192438 |
| State | Published - Feb 12 2021 |
| Externally published | Yes |
All Science Journal Classification (ASJC) codes
- General Chemistry
Keywords
- Advanced glycation endproducts (AGE)
- Aging
- Diseases
- Forensic sciences
- Receptor for AGEs RAGE