Advanced glycation end products (AGEs) present in food. They are absorbed by the GASTROINTESTINAL SYSTEM and contribute to the body's total AGEs. The food BROWNING REACTION, such as occurs during food processing or cooking with high heat (frying, broiling, grilling, roasting, etc.) accelerates the formation of AGEs in food.
Also Known As:
AGE, Dietary; AGEs, Dietary; Advanced Glycation End Product, Dietary; Advanced Glycation End Products, Dietary; Advanced Glycation Endproduct, Dietary; Advanced Glycation Endproducts, Dietary; Dietary AGE; Dietary AGEs; Dietary Advanced Glycation End Product; Dietary Advanced Glycation Endproduct; Dietary Advanced Glycation Endproducts; Dietary Maillard Reaction Product; Dietary Maillard Reaction Products; Maillard Reaction Product, Dietary; Maillard Reaction Products, Dietary