Role of advanced glycation end products in cardiovascular disease

Figure 1 Maillard reaction. Schematic illustration of the Maillard process that starts by a non-enzymatic reaction of a protein lysine residue (as an example of the most common residues that get glycated) and glucose with consequent loss of a water molecule. This is a reversible reaction that takes place over a few hours leading to the formation of an unstable compound (Schiff base). The latter undergoes molecular rearrangements over a period of days yielding a more stable compound known as (the Amadori product). Over months/years, the Amadori product turns to a very stable compound known as advanced glycation end product (AGE) through a series of reactions such as oxidation. Therefore AGE molecules acquire more negative charges. AGEs are irreversible once they are formed. The Maillard reaction leads to denaturation and browning of the modified proteins.