Advanced glycation end-products, or AGEs for short, are created when the sugars, amino acids, and fats in food encounter heat. AGEs also form in the body during normal glucose metabolism. However, if high levels of AGEs accumulate in the tissues and blood, they can become pathogenic. High AGE levels are common features of many chronic diseases. In this Aliquot, Dr. Patrick provides an overview of AGEs and describes some ways to reduce them in your diet and your body.
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Advanced glycation end-products, or AGEs for short, are created when the sugars, amino acids, and fats in food encounter heat. AGEs also form in the body during normal glucose metabolism. However, if high levels of AGEs accumulate in the tissues and blood, they can become pathogenic. High AGE levels are common features of many chronic diseases. In this Aliquot, Dr. Patrick provides an overview of AGEs and describes some ways to reduce them in your diet and your body.
How are AGEs formed in food? The Maillard reaction
Breaking down AGEs: Can we excrete them?
AGEs products and complications in diabetes
Grilled, fried, or microwaved: how cooking modality affects AGEs
Lowering AGEs: Natural sources and pharmaceuticals
How to reduce blood glucose levels after a high-sugar meal
Surprising effects of allulose on AGE formation
Neuroprotective effects of sulforaphane against Alzheimer's-related AGEs
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