glikációs
Glikációs, also known as glycation, refers to a non-enzymatic chemical reaction between reducing sugars and proteins or lipids. This process results in the formation of advanced glycation end-products (AGEs), which can accumulate in the body over time. Glycation is a natural biochemical process that occurs continuously in living organisms, particularly in the presence of elevated blood sugar levels.
The reaction begins when a sugar molecule, such as glucose or fructose, binds to a protein or
Chronic hyperglycemia, commonly associated with diabetes mellitus, accelerates glycation, increasing the risk of complications such as
Dietary factors play a significant role in glycation. Foods high in sugar and processed carbohydrates can promote
Research into glycation continues to explore potential therapeutic interventions, such as AGE inhibitors and advanced glycation