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N(6)-Carboxymethyllysine (CML), also known as N(epsilon)-(carboxymethyl)lysine, is an advanced glycation endproduct (AGE). CML has been the most used marker for AGEs in food analysis.

CML is a common side product of metabolic pathways. CML forms when the products of an Amadori rearrangement react with amino acids. CML is a reversible AGE with high heat stability. Unlike many AGEs, CML lacks fluorescence or any cross-links.

Mechanism of Action
CML is made by an interaction between amino acids and reducing sugars, called a Maillard reaction. Formation of reactive oxygen species is the major cause of the reactions forming CML. There has also been an correlation between oxidative glycation and the presence of free radicals.

Effects
CML has oxidative properties, and like many AGEs are suspected to contribute to aging and diseases, including diabetes, obesity, [cardiovascular disease]], and dementia.

See also: advanced glycation end-products

Food
CML is often found in foods, but the direct impact of dietary AGEs is still speculated. Increased levels of CML and carboxyethyllysine are apparent when ground beef is heated. The increased heat accelerates the reaction process leading to AGE production, allowing for four predicted pathways depending on heating conditions.

Multiple foods have chemicals known to inhibit glycation effects: ·garlic ·tomato paste

or CML production: ·cinnamon ·certain teas ·certain herbs