Glycation

Glycation is a physiological process in which a sugar molecule binds to a protein or lipid molecule without the involvement of any enzymes, leading to irreversible changes to the molecule. It is a major contributor to the aging process and is associated with complications of diabetes, such as diabetic retinopathy and neuropathy. By controlling glycation, it is possible to reduce the risk of these age-related diseases. Additionally, glycation is used in various industrial and medical applications, such as food preservation, biosensors, drug delivery, and diagnostics.

Related Topics

Pathophysiology

Gelatin Media

Ethionine

Trp Operon

Mycophenolic Acid

Aminoacylation

Amino Acids, Neutral