What Is Glycation?

Glycation is a reaction that takes place when simple sugar molecules, such as fructose or glucose, become attached to proteins or lipid fats without the moderation of an enzyme. This results in the formation of rogue molecules known as advanced glycation endproducts (AGEs). This process, also known as non-enzymatic glycosylation, is normally governed by enzymatic activity, which is necessary to regulate the metabolic functioning of molecules. The lack of this catalyst deters the normal glycosylation of sugars to produced needed energy, however, and since it disrupts normal metabolic pathways and advances the circulation of AGEs, it can promote certain health risks.

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