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Advanced glycation end-products are Maillard reaction products that are found in
thermal processed food. This compounds are often referred as unhealthy for human diet,
namely because of their capacity to form amino-acid dimers. There is a broad range of
answers to get about how these products are formed, how they interact with the organism
and how these reactions can be inhibited to prevent the referred effects. Some compounds
from garlic are thought to be able to inhibit these reactions. This study using
spectrophotometric, High Performance Liquid Chromatography-Tandem Mass
Spectrometry (HPLC-MS/MS) and Fourier transformed infrared spectroscopy (FTIR)
analysis, helps to understand better not only not only the effect of some compounds
obtained from garlic, diallyl sulfide (DAS), diallyl disulfide (DADS) and diallyl trisulfide (DATS), on these AGEs production reaction, but also helped to understand better the
reaction itself.