並列摘要
The reducing sugars may react nonenzymatically with amino groups of biological molecules in a process known as glycation or Maillard reaction. The initial phase of this reaction results in the formation of Schiff base intermediate that can undergo subsequent rearrangement into more stable Amadori products through a slow and complex transformation to form irreversible advanced glycation end-products (AGEs). As age advances, AGEs tend to accumulate on long-lived biological molecules, so the Maillard reaction considered to be involved in the aging process. This article will focus on the relationship between glycation and the process of aging.