Description: Glycation is a biochemical process that involves the addition of sugar molecules to proteins or lipids, which can alter their structure and function. This phenomenon occurs naturally in the body and is part of the metabolic response to elevated glucose levels. Glycation can lead to the formation of advanced glycation end products (AGEs), which are compounds that can have harmful effects on health. Glycation is a non-enzymatic process, meaning it does not require the action of enzymes to occur, and can happen under various physiological and pathological conditions. This process is particularly relevant in the context of chronic diseases, such as diabetes, where high glucose levels can accelerate the glycation of proteins, affecting their functionality and contributing to associated complications. Glycation has also been studied in the context of aging, as increased AGEs in tissues have been linked to functional decline and the onset of age-related diseases. In summary, glycation is a complex process that has significant implications for human biology and health, highlighting the importance of maintaining adequate glucose levels in the body.
History: Glycation was first identified in the 1910s by German chemist Emil Fischer, who studied the reaction between sugars and amino acids. However, it wasn’t until the 1980s that its relevance in human biology and diseases such as diabetes was recognized. Subsequent research has shown that glycation contributes to the formation of AGEs, which are implicated in various pathologies, including cardiovascular and neurodegenerative diseases.
Uses: Glycation is used in biomedical research to understand its role in chronic diseases and aging. It is also studied in the development of therapies that may mitigate its effects, especially in the context of diabetes. Additionally, glycation is considered a factor in the formulation of food and cosmetic products, where minimizing the formation of AGEs is sought.
Examples: An example of glycation is the formation of glycosylated hemoglobin (HbA1c), which is used as a marker to assess glucose control in diabetic patients. Another example is the accumulation of AGEs in tissues, which has been associated with the decline of kidney function in people with diabetes.
