Sources of advanced glycation end products in the human body: a mini review

Advanced glycation end products (AGEs) are stable compounds formed via Maillard reaction between reducing sugars and amino acids or their residues. This review provides a concise overview of the sources and mitigation strategies of AGEs in the human body, emphasising both exogenous and endogenous sources. Exogenous AGEs predominantly originate from high-temperature processed foods, whereas endogenous AGEs are generated in vivo under conditions, such as hyperglycemia and oxidative stress. Notably, recent studies have uncovered a novel class of D-amino acid containing AGEs (D-AGEs), which are formed through Maillard reaction involving D-amino acids or racemisation during the process. D-AGEs exhibit distinct structural and functional properties. Due to their resistance to enzymatic degradation and excretion, D-AGEs tend to accumulate, potentially exacerbating tissue damage and chronic inflammation. Finally, the review outlines current dietary and lifestyle interventions aimed at mitigating AGEs burden, including cooking modifications, antioxidant supplementation, and improvements in metabolic health through physical activity and dietary fibre intake. Collectively, this review aims to deepen our understanding of AGEs metabolism and support the development of preventive strategies for AGEs related diseases.