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Concept information

Preferred term

Glycation End Products, Advanced  

Type

  • mesh:Descriptor

Definition

  • 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 known 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.

Entry terms

  • Advanced Glycation End Product
  • Advanced Glycation Endproduct
  • Advanced Glycation End Products
  • Advanced Glycation Endproducts
  • Advanced Glycosylation End Product
  • Advanced Glycosylation End Products
  • Advanced Glycosylation Endproducts
  • Advanced Maillard Reaction End Product
  • Advanced Maillard Reaction End Products
  • Glycation Endproducts, Advanced
  • Glycosylation End Products, Advanced
  • Maillard Product
  • Maillard Products
  • Maillard Reaction End Product
  • Maillard Reaction End Products
  • Maillard Reaction Product
  • Maillard Reaction Products

In other languages

  • French

  • Produit final de glycation avancée
  • Produit terminal de glycation avancée
  • Produits finaux de glycation avancée
  • Produits finaux de glycosylation avancée
  • Produits terminaux de glycosylation avancée
  • PTGA

URI

http://data.loterre.fr/ark:/67375/JVR-G4W446TX-4

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RDF/XML TURTLE JSON-LD Created 5/20/92, last modified 6/30/21