Advanced Glycation End (AGEs) are the end-products of an abnormal bonding between a sugar molecule to either a protein or lipid molecule. AGEs come from two sources: the food we eat and internal production within the body. AGEs form when proteins are cooked with sugars in the absense of water. AGEs can also be formed inside the body from simple sugars within food. This occurs more often in diabetics, whose blood sugar levels are elevated more often. Thus, diseases associated with AGEs are more prevalent in diabetics such as cardiovascular diseases, Alzheimer’s disease (amyloid proteins are side-products of the reactions progressing to AGEs), peripheral neuropathy (the myelin is attacked), and blindness (mostly due to microvascular damage in the retina).
AGEs can also damage blood vessels. Atherosclerotic plaque tends to form at areas of high blood flow due to the increased presentation of sugar molecules. AGEs cause stiffening of collagen in the blood vessel walls, which leads to high blood pressure. Moreover, AGEs also cause weakening of collagen in the blood vessel walls, which may cause micro or macro-aneurysms.