Bílkoviny poškozené cukrem

František Vyskočil: Proteins damaged by sugars

Glycation (non-enzymatic glycosylation) is the result of a sugar molecule, such as fructose or glucose, bonding to a protein, nucleic acid or lipid molecule and production of advanced glycation endproducts. It is a haphazard process that impairs the functioning of biomolecules. The resulting oxidative stress i.e. the imbalance between reactive oxygen species production and the antioxidant defences plays a key role in diabetes pathogenesis.