glycation
noun [ C or U ] chemistry specialized uk/ɡlaɪˈkeɪ.ʃən/ us/ɡlaɪˈkeɪ.ʃən/
糖化作用
a chemical process in which a sugar molecule bonds (= joins) to a protein or lipid (= fat) molecule, which is linked to some harmful processes in the body
The two major causes of accumulated damage during aging are oxygenation and glycation. 衰老过程中产生累计性损伤的两个主要原因是氧合作用和糖化作用。
Elevated blood levels of glucose lead to increased glycation of proteins. 血糖水平上升导致蛋白糖化增加。
Glycations in the bloodstream occur mainly with simple sugars such as glucose and fructose. 血液循环中的糖化作用主要由两种糖引起，分别是葡萄糖和果糖。
- More examples
- An antioxidant assists in energy metabolism and inhibits glycation.
- Glycations interfere with molecular and cellular functioning at a very basic level throughout the body.
- Browning or overcooking meat leads to glycation, a reaction between sugars and proteins which is considered harmful.
- It appears that fructose and galactose have approximately ten times the glycation activity of glucose.