糖基化终产物(AGEs)是在非酶促条件下,蛋白质、氨基酸、脂类或核酸等大分子物质的游离氨基与还原糖的醛基经过缩合、重排、裂解、氧化修饰后产生一组稳定的终末产物。该反应早在1912年就被法国化学家Maillard发现,故又称Maillard反应。在反应早期蛋白质的氨基与还原糖的醛基缩 Advanced glycation end products (AGEs) are produced by the condensation, rearrangement, cleavage and oxidative modification of the free amino groups and the reducing sugar aldehyde groups of macromolecules such as proteins, amino acids, lipids or nucleic acids under non-enzymatic conditions Group stable end product. The reaction as early as 1912 was discovered by the French chemist Maillard, it is also known as the Maillard reaction. The amino group of the protein is reduced with the aldehyde group of the reducing sugar early in the reaction