Glycation

As glycation, glycation also, a chemical process is known to react with the proteins or lipids with carbohydrates without the involvement of enzymes. The enzymatic reaction is known as glycosylation. Glycation can be done exogenous or endogenous, that is, outside or inside the body.

Exogenous glycation

Exogenous glycation usually occurs when proteins with sugars are cooked. Temperatures above 120 ° C favor this process. The product from this is referred to in food chemistry as "Advanced Glycation Endproduct " (AGE). AGEs are used in the food industry as a flavor enhancer, dye, or for the improvement of appearance. Originally, it was thought that AGEs are harmless. Recent research, however, suggests that AGEs in some diseases are at least involved. Furthermore, glycation may also be involved in the formation of acrylamide. In general, however, the concentration of AGEs in food unzubereiteten not worrying. However, concentrations can be achieved in particular by frequent consumption of fried and grilled food that can be neutralized by the body no longer, like this is generally at the advanced age of the case.

Endogenous glycation

Endogenous glycation is also formed in the body, particularly in the bloodstream. Here react mainly glucose, fructose and galactose uncontrollably with endogenous proteins without the involvement of enzymes. The problem here is the accumulation of this effect over time, particularly at an elevated blood glucose level, may be harmed in tissue or cells. The glycation of HbA1c is therefore used to make a long-term control of blood glucose levels in diabetics. This endogenous glycation be participating in various age-related diseases attributed, such as Type II diabetes mellitus or cardiovascular disease and others.

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