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Glycation (non-enzymatic glycosylation) is the
covalent attachment of a
sugar to a protein,
lipid or
nucleic acid molecule.
Typical sugars that parti****te...
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Advanced glycation end
products (AGEs) are
proteins or
lipids that
become glycated as a
result of
exposure to sugars. They are a bio-marker implicated...
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chemically linked to a sugar. 'Glycosylated haemoglobin' is a misnomer, as
glycation and
glycosylation are
different processes, of
which only the
former is...
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usually refers to an enzyme-catalysed reaction,
whereas glycation (also 'non-enzymatic
glycation' and 'non-enzymatic glycosylation') may
refer to a non-enzymatic...
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proteins like
hemoglobin and
serum albumin may
undergo a slow non-enzymatic
glycation,
mainly by
formation of a
Schiff base
between ε-amino
groups of lysine...
- The
reaction is
important in
carbohydrate chemistry,
specifically the
glycation of
hemoglobin (as
measured by the HbA1c test). The
rearrangement is usually...
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cancer as a "myth".
Cooking food at high
temperature may
create advanced glycation end-products (AGEs) that are
believed to be
involved in a
number of diseases...
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systemic diseases (such as
diabetes or leprosy), hyperglycemia-induced
glycation,
vitamin deficiency,
medication (e.g., chemotherapy, or
commonly prescribed...
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glyoxalase II.
Methylglyoxal is
involved in the
formation of
advanced glycation end
products (AGEs). In this process,
methylglyoxal reacts with free amino...
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Defensive mechanism of
cells against glycation...
