Advanced Glycation Endproducts

Advanced Glycation Endproducts (AGEs for short) are complex molecules that are formed as a result of a chemical reaction between proteins or lipids and sugars. This process, known as Glycation, leads to the formation of these stable compounds, which occur naturally in the human body and can also be absorbed through certain foods.

The presence of AGEs in the body is associated with a number of negative health effectsThese include the acceleration of the aging process and the development of diseases such as diabetes, cardiovascular diseases and neurodegenerative diseases.

How exactly are Advanced Glycation Endproducts (AGEs) formed?

AGEs are mainly caused by the so-called Maillard reaction.

The Maillard reaction begins, when sugars, such as glucose and fructose, react with the amino acids of proteinsThis reaction leads to the formation of AGEs through various intermediates. The rate and extent of the Maillard reaction are influenced by several factors, including temperature, pH, moisture content, and the type of sugars and proteins involved.

AGEs are produced by the body

In the human body, (endogenous) AGEs are produced naturally as part of the metabolism. The formation of AGEs is accelerated by high blood sugar levels, which is a serious problem especially in people with diabetesOxidative stress, inflammation and hormonal changes can also promote the formation of AGEs in the body.

AGEs can also be supplied

In addition to the body's own production, AGEs are also absorbed through food (from outside). Often in much larger quantities than the body could ever produce.

Animal products that are rich in fat and protein, such as meat and cheese, are particularly rich in AGEs, especially when cooked at high temperatures (e.g. frying, grilling).

Non-personal or anonymized information remains protected by tax secrecy. Disclosure to third parties is only allowed if no identification is possible and both states confirm that no harm to tax administration will occur. processed foods, in which proteins and sugars are treated at high temperatures, can contain high amounts of AGEs. Interestingly, not all cooking methods have the same effect on the formation of AGEs. Cooking methods that use less heat or involve more moisture, such as steaming or boiling, generally produce fewer AGEs than dry heat methods.

The body can eliminate AGEs

The Degradation of advanced glycation end products in the body is possible. But only to a certain extent.

The human body has natural defense mechanisms to deal with AGEs. Enzymes such as Glyoxalase I and II play a crucial role in detoxifying the precursors of AGEs. These enzymes help convert the reactive intermediates produced during glycation into less harmful substances.

Special receptors known as RAGE (receptors for advanced glycation end products), are involved in the detection and removal of AGEs. When these receptors recognize AGEs, they can activate signaling pathways that lead to the removal of these harmful products.

In addition, the kidneys play an essential role in removing AGEs from the body. With normal kidney function, AGEs are excreted relatively effectively in the urineFor people with impaired renal function, the impaired excretion of AGEs could become a problem. Diabetics are also particularly affected here, as the kidneys are often affected.

How do advanced glycation endproducts (AGEs) affect health?

While they are to some extent a natural part of the aging process, Increased AGE levels can lead to various health problems.

Among other things, exogenous AGEs change the composition of our intestinal microbiome and can thus lead to dysbiosis. They increase so-called plasma glycosylation, a process in which sugar binds to proteins in the blood plasma. This leads to a systemic, i.e., inflammatory effect occurring throughout the bodyChronically elevated inflammation levels can subsequently damage every organ in the body. This is in the form of inflammaging a recognized molecular hallmark of aging.

In addition, AGEs cause endothelial dysfunction, which means that the function of the inner layer of blood vessels, the endothelium, is impaired. Such dysfunction can contribute to various cardiovascular diseases because it affects, among other things, the regulation of blood pressure and blood clotting.

Elevated AGE levels have been linked to many chronic diseases, such as:

• Diabetes
• cardiovascular disease
• Cancer
• osteoarthritis
• Neurodegenerative diseases such as Alzheimer’s
• PCOS (Polycystic Ovarian Syndrome)

Did you know?

The Polycystic ovary syndrome (PCOS) is caused by insulin resistance, among other things. One remedy that has been proven in studies is berberine, which comes naturally from barberries. This can help to better control blood sugar and thus mitigate the negative effects somewhat.

Avoiding AGEs in everyday life

A targeted diet is crucial to minimize the intake of AGEs. Foods rich in animal proteins and fats, such as meat, cheese and egg yolks, contain particularly high amounts of AGEs.

In contrast, food with high carbohydrate content a lower amount of AGEs.

Processed foods often contain higher levels of AGEs. Fresh and minimally processed products are usually a better choice.

But not only the choice of food, but also its preparation plays an important role. Here are some tips:

1. “Wet” cooking: Choose cooking methods such as boiling, steaming, braising or poaching instead of grilling, roasting or baking. Moist cooking methods produce fewer AGEs compared to dry cooking methods.
2. Not too hot: Avoid cooking at very high temperatures. Lower cooking and baking temperatures reduce the formation of AGEs. Also avoid searing or caramelizing meat or vegetables, as this promotes the formation of AGEs. Rule of thumb: Browned or burnt foods usually contain more AGEs.
3. Sour marinades: Marinate meat, fish and poultry in acidic liquids such as lemon juice or vinegar before cooking. The acid can help reduce the formation of AGEs during cooking.

Can the body’s own advanced glycation endproducts also be kept in check?

Yes, it is possible to control or minimize the formation of endogenous AGEs in the body. Here are some strategies to do so:

• Control of blood sugar levels: High blood sugar levels promote the formation of AGEs. It is therefore particularly important for people with diabetes to control their blood sugar levels well. Berberine can help here. 
• Regular physical activity: Exercise improves insulin sensitivity and helps regulate blood sugar levels, which in turn can reduce the formation of AGEs.
• Healthy eating: A balanced diet rich in fresh fruits and vegetables can not only help minimize the intake of exogenous AGEs but also reduce the formation of AGEs. Antioxidants in these foods can neutralize the oxidative processes that contribute to the formation of AGEs.
• Limiting alcohol and tobacco consumption: Alcohol and tobacco increase oxidative stress in the body, which can contribute to the formation of AGEs.

“Anti-AGE” therapies

There are various molecules being researched to inhibit AGEs. One example is Aminoguanidine, which has been shown to prevent the formation of AGEs by reacting with early glycation products that are not bound to proteins. In addition, L-carnosine is a promising substance that also has many other effects on our health.

There is also evidence that drugs used to treat high blood pressure or heart failure, such as statins, ACE inhibitors and angiotensin II receptor blockers, can reduce the production of reactive carbonyl precursors.

Pyridoxamine, a form of vitamin B6, and benfotiamine, a thiamine derivative, are also promising in inhibiting AGE formation. The molecule is often used in Magnesium complexes because it improves its bioavailability.