Interestingly, the present study demonstrated that a markedly greater number of foods and beverages contain Glu-AGEs than Fru-AGEs, even among dried fruit products and fruit juices, which contain large amounts of fructose. During glycation, the initial kinetics of the reaction are affected by the protein involved, the temperature at which the reaction occurs, the concentration of the reducing sugar, and the percentage of the reducing sugar that possesses an open-chain structure. Compared with glucose, a greater proportion of fructose Apcin exhibits an open-chain structure. Studies of glycation have found that the initial rates of fructose-adduct formation are increased in Hb; BU 226 hydrochloride however, glucose and fructose display similar levels of reactivity with RNase A, and glucose reacts with albumin 8 times more readily than fructose. The discrepancies between these findings might be due to differences in the local conditions at the reaction sites. A Japanese study examined the amounts of glucose and fructose in various fruits. In addition, in an examination of the expression profiles of endothelial cells extracted from the latter patients�� serum samples the mRNA expression levels of monocyte chemoattractant protein- 1, vascular cell adhesion molecule-1, and RAGE were found to be significantly downregulated in the cells acquired after AST-120 treatment compared with those seen in the endothelial cells obtained prior to treatment. The latter results indicated that the consumption of Glu-AGEs might contribute to the development of vascular damage in pathological conditions linked to Glycer-AGE-RAGE interactions. Furthermore, they suggest that reducing the absorption of dietary Glu-AGEs might be a useful strategy for treating lifestyle-related conditions. Further clinical studies might help to elucidate whether lifestyle-related conditions can be prevented by encouraging people to reduce their consumption of Glu-AGEs. In conclusion, we have presented useful information regarding the AGE concentrations of numerous beverages and foods that are commonly consumed in Japan. As dietary AGEs are derived from numerous precursors, they include a broad range of compounds with different structures and molecular weights. There is insufficient detailed data about the functions and molecular structures of AGEs. Furthermore, little is known about the in vivo activity of AGEs or about their bioavailability and absorption. This is partly because of a dearth of accurate analytical techniques for assessing the concentrations of AGEs in food and tissues. The structures of the epitopes recognized by anti-Fru-AGE, anti-Glycer-AGE, and anti-Glu-AGE antibodies were not examined in the present study; however, we were able to determine that they differ from those of well-defined AGEs as well as those of AGEs derived from carbonyl or sugar molecules with unknown structures.