A non-enzymatic reaction that adds a carbohydrate group to a protein or peptide.
the binding of glucose and other sugars onto proteins.
Glycation results in Advanced Glycation Endproducts or AGEs. AGEs have adverse effects on collagen, making it stiff and brittle. These sugar-protein products, or AGEs, change progressively to very stable compounds which form sticky deposits that can accumulate all over the body.
The process by which glucose links with proteins and causes them to bind together, thus stiffening tissues and leading to the complications of diabetes and perhaps some of the physiologic problems associated with aging.
The common biological process that occurs when a sugar molecule opens it rings and attaches to a protein. Rendering the protein non-functional and inflammatory. The final products formed are called advance glycation end products (AGEs) The AGEs formed are the most common cause of all diseases related to the aging process
Glycation (sometimes called non-enzymatic glycosylation) is the result of a sugar molecule, such as fructose or glucose, bonding to a protein or lipid molecule without the controlling action of an enzyme. All blood sugars are reducing molecules. Glycation may occur either inside the body (endogenous glycation) or outside the body (exogenous glycation).