Advanced glycation endproducts (AGEs) are the result of a chain
of chemical reactions after an initial glycation reaction. The
intermediate reactions are known, variously, as Amadori, Shiff
and Maillard reactions after the researchers who first described
them. The literature is imprecise in usages of these terms. For
example, Maillard reaction products are sometimes considered an
intermediate step and other times as AGEs. Side products
generated in the intermediate steps may be oxidizing agents such
as hydrogen peroxide, and others, such as beta amyloid proteins
(Miyata, 1993). AGEs may be formed external to the body
(exogenous) by heating, or cooking, sugars with fats or proteins
(Koschinsky,1997); or, inside the body (endogenous). AGEs may be
less, or more, reactive than the initial sugars they were formed
from. Immunoreativity of AGEs may be 200 times higher when
cooked with fructose (Koschinsky 1997). Many critical cells in
the body such as lungs, liver, kidney and pancreas have
Receptors for Advanced Gly