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.

From: International Journal of Amino Acids

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Editor: Julia Piccoli, University of Sao Paulo-UNESP
Publication Type: Open Access Journal
Description: International Journal of Amino Acids encourages author to submit manuscripts to the journal for evaluation, from all fields of amino acid and protein research: analysis, separation, synthesis, biosynthesis, cross linking amino acids, racemization/enantiomers, modification of amino acids as phosphorylation, methylation, acetylation of amino acids.