Advanced glycation endproducts (AGEs) may be a
fact of life, but fighting them may extend your life.
By Will Block
To understand AGEs (about which there is much confusion in the popular literature), we need to go back a century, to prewar Paris. In 1912, a young French physician and chemist named Louis Camille Maillard (Mah·YAHR) began investigating the chemical reactions between nutrient sugars (such as glucose and fructose) and amino acids, the building blocks of proteins.
Will Block is the publisher and editorial director of Life Enhancement magazine.