Kunnel, S.Chakraborty, I.Govindaraju, I.Mal, S.S.Mazumder, N.2026-02-082024Advanced Biophysical Techniques for Polysaccharides Characterization, 2024, Vol., , p. 309-32597804431404269780443140433https://doi.org/10.1007/s12035-025-05553-6https://idr.nitk.ac.in/handle/123456789/33552A correlation has been observed between increased consumption of processed food and the rise of various metabolic, neurological, and reproductive diseases. This can be attributed to the formation of dietary advanced glycation end products (dAGEs), which are known to be present in high concentrations in processed food items. This review primarily focuses on the factors affecting formation of AGEs present in processed food items and its role in the development of various diseases such as metabolic diseases, neurological disorders, infertility, and cancer have been presented here. © 2024 Elsevier Inc. All rights are reserved including those for text and data mining AI training and similar technologies.Advanced glycation end productsCardiometabolic diseasesMaillard reactionProcessed food