The amino groups of proteins react non-enzymatically with glucose. This posttranslational modification leads, via reversible Schiff-base adducts, to protein-bound Amadori products. Through subsequent oxidations and dehydrations, including free radical intermediates, a broad range of heterogeneous fluorescent and yellow-brown products with nitrogen- and oxygen-containing heterocycles is formed, the so-called advanced glycation endproducts (AGE). AGE are formed in food and in the human body. Endogenous AGE have been associated with numerous diabetes complications as well as with Alzheimer's disease. Antioxidants in the supplement such as vitamin C or vitamin E have a glycation reducing effect in the human body. In addition to AGE that form within the body, AGE also exist in foods. Because it had previously been assumed that dietary AGE (dAGE) are poorly absorbed, their potential role in human health and disease was largely ignored. However, recent studies showed that dAGE are absorbed and contribute significantly to the body's AGE pool. Animal-derived foods high in fat and protein are generally AGE-rich and prone to AGE formation during cooking. The formation of dAGE during cooking can be significantly reduced by cooking with moist heat, using shorter cooking times, and cooking at lower temperatures. Diet Coke contains more dAGE than classic coke, orange juice, or soda.