In this episode of The College of Glycation, Dr. Paul Reynolds—Professor of Cell Biology and Physiology—dives into the cutting-edge science behind detecting advanced glycation end products (AGEs) in our food. Building on years of research and a landmark 2025 Molecules review by Hiroyuki Kataoka, Dr. Reynolds unpacks how scientists measure these sugar-protein compounds that quietly influence everything from aging and inflammation to diabetes and cardiovascular health.

From the chemistry of the Maillard reaction to the latest breakthroughs in chromatography and mass spectrometry, this lecture bridges the lab and the kitchen—showing how what happens in your frying pan connects to what happens in your cells. Learn how cooking methods, food choices, and antioxidants can help minimize dietary AGEs and support long-term metabolic resilience.