AGEs are responsible for many things. These molecules play an important role especially in nutrition, they are responsible for the brownish color and the aromas and flavors of some foods. It is demonstrated that cooking at high temperature results in various food products having high levels of AGEs.
Having elevated levels of AGEs in the body has a direct impact on the development of many diseases. It has a direct implication in diabetes mellitus type 2 that can lead to many complications such as: cataracts, renal failure, heart damage... And, if they are present at a decreased level, skin elasticity is reduced which is an important symptom of aging.
They are also the precursors of many hormones and regulate and modify their receptor mechanisms at the DNA level.