AGE

The non enzymatic reaction of reducing carbohydrates with lysine side chains and N terminal amino
groups of macromolecules (amino acids, proteins, phospholipids and nucleic acids) is called the
Maillard reaction or glycation. The latter products of this process, termed advanced glycation end
products (AGEs), adversely affect the functional properties of proteins, lipids and DNA. In long lived
tissue proteins, these chemical modifications accumulate with age and may contribute to the
pathophysiology of ageing and long term complications of diabetes, atherosclerosis and renal failure