from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. non-enzymatic reaction of a sugar and an amine group of a protein to form a glycoprotein


Sorry, no etymologies found.


  • Also, the term glycation is a misnomer, because a lot of the protein damage blamed on sugar actually comes from lipids.

    Nutrition & Metabolism meeting | The Blog of Michael R. Eades, M.D.

  • A critical enzyme involved in protection against glycation is "Glyoxalase 1."

    April 1st, 2007

  • There's something called glycation, which is part of the new book.

    CNN Transcript Nov 19, 2007

  • Add potential toxicity and an evil accelerated aging process called glycation to the list of potential bad things that artificial sweeteners do.

    Six Weeks to Sleeveless and Sexy

  • These compounds are formed as the result of the addition of sugar to protein, a process called glycation, in the absence of water.

    A Baby at Last!

  • When the body has too much circulating sugar—which is almost always a result of eating too many rapidly absorbed sugars from overly refined carbohydrates—the resulting excess glucose molecules will eventually start sticking to proteins, in a process called glycation.

    The Source

  • In addition, another aging process caused by sugar, called glycation, results in an ugly type of protein breakdown occurring in the skin and throughout the body.

    The Truth About Beauty

  • In a process called glycation, sugar attacks collagen and elastin, both key proteins that make your skin look young.

    The Full Feed from

  • In laboratory tests, the researchers found that many of the spices and extracts appeared to inhibit a process known as glycation, which has been linked to inflammation and tissue damage in diabetics.

    Medlogs - Recent stories

  • This suggests the green tea component can protect diabetics and those with pre-diabetic conditions from serious complications. experiments, the scientists found that EGCG appears to play a role in controlling low-density lipoprotein (LDL or the "bad" cholesterol) and, perhaps most importantly, it protects from a reaction called glycation that can produce an array of results in rogue molecules known as advanced glycation end products that can produce health risks by impairing the function of various biomolecules.



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