α-Dicarbonyl compound

α-Dicarbonyl compounds are reactive organic molecules characterized by the presence of two carbonyl (C=O) groups on adjacent carbon atoms. Examples include methylglyoxal, glyoxal, and diacetyl. They are highly electrophilic, readily reacting with nucleophilic amino acid side chains (notably lysine and arginine) to form advanced glycation end-products (AGEs), which accumulate in aging tissues and in chronic diseases like diabetes and kidney disease[2][4][5][6][8]. In food chemistry, they arise as intermediates in the Maillard reaction—contributing to flavor and color in cooked foods but also acting as precursors to potentially hazardous substances[3][8]. Due to their rapid and irreversible modification of proteins and other macromolecules, α-dicarbonyl compounds are linked to biological damage and are studied as both biomarkers and pathogenic mediators in metabolic and age-related diseases.

Other names

alpha-dicarbonyl compoundα-dicarbonylsalpha-diketonesα-diketo compounds

Trapping of α-dicarbonyls to prevent AGE formation (by nucleophilic drugs)[5][2] Inhibition of Maillard reaction or dicarbonyl-mediated protein modification