Glycation

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3 Substances Researched for Glycation
NameACCKFocus
Allspice11Locked
Cinnamon11Locked
Clove11Locked
1 Problem Substances Researched for Glycation
NameACCKFocus
Fructose12Locked

View the Evidence:
4 Abstracts with Glycation Research

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Pubmed Data : Biochemistry. 1988 Mar 22;27(6):1901-7. PMID: 3132203
Study Type : Animal Study
Additional Links
Problem Substances : Fructose
Adverse Pharmacological Actions : Oxidant
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Pubmed Data : Int J Biol Macromol. 2017 May 11 ;103:182-193. Epub 2017 May 11. PMID: 28502851
Study Type : In Vitro Study
Additional Links
Substances : Garlic
Diseases : Glycation
Pharmacological Actions : Anti-Glycation Agents
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Pubmed Data : J Med Food. 2008 Jun;11(2):275-81. PMID: 18598169
Study Type : In Vitro Study
Additional Links
Substances : Allspice, Cinnamon, Clove
Pharmacological Actions : Antioxidants
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Pubmed Data : Homeopathy. 2015 Jul ;104(3):197-204. Epub 2015 Jun 15. PMID: 26143453
Study Type : In Vitro Study
Additional Links
Diseases : Glycation
Pharmacological Actions : Anti-Glycation Agents
Additional Keywords : Plant Extracts

Glycation (sometimes called non-enzymatic glycosylation) is the result of a sugar molecule, such as fructose or glucose, bonding to a protein or lipid molecule without the controlling action of an enzyme. All blood sugars are reducing molecules. Glycation may occur either inside the body (endogenous glycation) or outside the body (exogenous glycation). Enzyme-controlled addition of sugars to protein or lipid molecules is termed glycosylation; glycation is a haphazard process that impairs the functioning of biomolecules, whereas glycosylation occurs at defined sites on the target molecule and is required in order for the molecule to function. Much of the early laboratory research work on fructose glycations used inaccurate assay techniques that led to drastic underestimation of the importance of fructose in glycation[1].

 

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