It is expected that this Action will result in a much clearer understanding of the chemical nature of newly formed compounds in the various food matrices and in the different processing/cooking conditions. The outputs of these results will be:

• proposal for the modifications in the EU regulation to improve traceability and safety of thermally treated foods.

• processing procedure for the production of healthier non-dangerous foods.

• new ingredients and/or new functional foods.

In the health and nutrition area the main expected benefits are better understanding of the role of dietary and in vivo formed AGEs. In particular:

• elucidation of intestinal absorption and fate in the human body.

• prebiotic effects and effects on the absorption of other micronutrients.

• elucidation of the transduction pathways following the interaction of dietary compounds with AGEs receptors.

• elucidation of the effects of the diet on protein modification in vivo