Glycation End Products, Advanced

"Glycation End Products, Advanced" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus, MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure, which enables searching at various levels of specificity.

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A heterogeneous group of compounds derived from rearrangements, oxidation, and cross-linking reactions that follow from non-enzymatic glycation of amino groups in proteins. They are also know as Maillard products. Their accumulation in vivo accelerates under hyperglycemic, oxidative, or inflammatory conditions. Heat also accelerates the formation of advanced glycation end products (AGEs) such seen with the browning of food during cooking under or over high heat.


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This graph shows the total number of publications written about "Glycation End Products, Advanced" by people in this website by year, and whether "Glycation End Products, Advanced" was a major or minor topic of these publications.
Bar chart showing 56 publications over 26 distinct years, with a maximum of 6 publications in 2005
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