Advanced glycation endproducts: Their role in aging, diseases, and forensic science

Sara C. Zapico, Cassandra M. DeGaglia

Research output: Chapter in Book/Report/Conference proceedingChapter


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 languageEnglish (US)
Title of host publicationA Closer Look at Glycation
PublisherNova Science Publishers, Inc.
Number of pages20
ISBN (Electronic)9781536192438
StatePublished - Feb 12 2021
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • General Chemistry


  • Advanced glycation endproducts (AGE)
  • Aging
  • Diseases
  • Forensic sciences
  • Receptor for AGEs RAGE


Dive into the research topics of 'Advanced glycation endproducts: Their role in aging, diseases, and forensic science'. Together they form a unique fingerprint.

Cite this