glikacji

Glikacja is a natural, non-enzymatic process that occurs in the body when sugar molecules react with proteins or lipids. This reaction, also known as the Maillard reaction in a food context, leads to the formation of advanced glycation end products (AGEs). While some level of glycation is a normal part of aging, elevated levels can be associated with various health conditions.

In healthy individuals, the body has mechanisms to remove or repair glycation products. However, conditions like diabetes mellitus, where blood sugar levels are chronically high, accelerate the rate of glycation. This increased formation of AGEs contributes to the long-term complications of diabetes, such as damage to blood vessels, nerves, and organs like the kidneys and eyes.

AGEs can accumulate in tissues over time, altering the structure and function of proteins. This can lead to increased stiffness in tissues like skin and arteries, reduced enzyme activity, and inflammation. Research is ongoing to fully understand the intricate role of glycation in aging and disease, and to explore potential therapeutic strategies to mitigate its harmful effects.