{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,31]],"date-time":"2026-08-31T21:10:58Z","timestamp":1788210658747,"version":"build-2803163510"},"reference-count":321,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2022,1,15]],"date-time":"2022-01-15T00:00:00Z","timestamp":1642204800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Advanced glycation end products (AGEs) can be present in food or be endogenously produced in biological systems. Their formation has been associated with chronic neurodegenerative diseases such as Alzheimer\u2019s disease, Parkinson\u2019s disease, multiple sclerosis, and amyotrophic lateral sclerosis. The implication of AGEs in neurodegeneration is related to their ability to bind to AGE-specific receptors and the ability of their precursors to induce the so-called \u201cdicarbonyl stress\u201d, resulting in cross-linking and protein damage. However, the mode of action underlying their role in neurodegeneration remains unclear. While some research has been carried out in observational clinical studies, further in vitro studies may help elucidate these underlying modes of action. This review presents and discusses in vitro methodologies used in research on the potential role of AGEs in neuroinflammation and neurodegeneration. The overview reveals the main concepts linking AGEs to neurodegeneration, the current findings, and the available and advisable in vitro models to study their role. Moreover, the major questions regarding the role of AGEs in neurodegenerative diseases and the challenges and discrepancies in the research field are discussed.<\/jats:p>","DOI":"10.3390\/nu14020363","type":"journal-article","created":{"date-parts":[[2022,1,16]],"date-time":"2022-01-16T20:45:21Z","timestamp":1642365921000},"page":"363","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":30,"title":["In Vitro Methodologies to Study the Role of Advanced Glycation End Products (AGEs) in Neurodegeneration"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4847-0813","authenticated-orcid":false,"given":"Marialena","family":"Chrysanthou","sequence":"first","affiliation":[{"name":"Department of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ignacio","family":"Miro Estruch","sequence":"additional","affiliation":[{"name":"Department of Toxicology, Wageningen University and Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ivonne M. C. M.","family":"Rietjens","sequence":"additional","affiliation":[{"name":"Department of Toxicology, Wageningen University and Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8030-7090","authenticated-orcid":false,"given":"Harry J.","family":"Wichers","sequence":"additional","affiliation":[{"name":"Department of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands"},{"name":"Food and Biobased Research, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tamara","family":"Hoppenbrouwers","sequence":"additional","affiliation":[{"name":"Food and Biobased Research, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands"},{"name":"Department of Food Quality and Design, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,1,15]]},"reference":[{"key":"ref_1","first-page":"66","article-title":"Action des acides amines sur les sucres; formation des melanoidines par voie methodique","volume":"154","author":"Maillard","year":"1912","journal-title":"Comptes R. 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