| glycation |
Glycation is the result of a reducing sugar molecule, such as fructose or glucose, bonding to a protein or lipid molecule without the controlling action of an enzyme. It may occur either in the body (endogenous) or outside the body (exogenous). Enzyme-controlled addition of carbohydrates is termed glycosylation; this process is less haphazard than glycation. ...
출처: en.wikipedia.org/wiki/Glycation
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| glycation |
A non-enzymatic reaction that adds a carbohydrate group to a protein or peptide.
출처: www.genpromag.com/Glossary~LETTER~G.html
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| glycation |
Annette T. Lee and Anthony Cerami, Picower Institute for Medical Research, Manhasset, New York
출처: books.elsevier.com/companions/0122268601/articles....
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| glycation |
The process by which glucose links with proteins and causes them to bind together, thus stiffening tissues and leading to the complications of diabetes and perhaps some of the physiologic problems associated with aging.
출처: www.healthgoods.com/Education/Health_Information/S...
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