Ämnen som erhålls genom icke-enzymatisk reaktion in vivo mellan glukos och proteiner och som uppvisar en gulbrun färg och förmåga att delta i protein-proteinkorslänkning. Dessa ämnen ingår i biologiska processer förknippade med proteinomsättningen, och man tror att för stor ansamling av dem bidrar till kroniska komplikationer till diabetes mellitus.
A heterogeneous group of compounds derived from rearrangements, oxidation, and cross-linking reactions that follow from non-enzymatic glycation of amino groups in proteins. They are also known as Maillard products. Their accumulation in vivo accelerates under hyperglycemic, oxidative, or inflammatory conditions. Heat also accelerates the formation of advanced glycation end products (AGEs) such seen with the browning of food during cooking under or over high heat.
Avancerade glykolyserade slutprodukter — Maillardprodukter — Maillardreaktionprodukter
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