Glycation is a chemical process in which glucose, a type of sugar, attaches to proteins or lipids without the help of enzymes. This can happen naturally in the body over time, especially when blood sugar levels are high. The resulting compounds are called advanced glycation end products (AGEs), which can disrupt normal cellular functions.
Glycation matters for health because it can lead to complications in various diseases, particularly diabetes and cardiovascular conditions. When proteins and fats become glycated, they may lose their normal function, leading to inflammation and damage in tissues. This process is associated with aging and can contribute to the development of chronic diseases.
In the body, glycation affects how proteins work, including those involved in important processes like metabolism and immune response. When glucose binds to these proteins, it can alter their structure and function. This can lead to a cascade of negative effects in various systems, impacting overall health.
It is important to monitor blood sugar levels to minimize glycation and its harmful effects. Understanding glycation helps researchers find ways to prevent or treat conditions associated with high blood sugar and related complications.