Glycation and Neurodegerative Diseases
Glycation is the non-enzymatic reaction of sugar with proteins, ribonucleic acids and fats. It occurs inside the body in the hyperglycemic state such as uncontrolled diabetes and impairs tissue function. It may occur locally or systemically in infections, that require high sugar, such as biofilms or in a high oxidative stress state. Externally, it occurs through cooking. Most of glucose damage in glycation occurs indirectly through the reactive dicarbonyl intermediate, formed from an auto-oxidation reaction of sugar, and occurs independent of direct molecular sugar glycation reaction. The dicarbonyl so formed cross-links and damages substances and structures, in tissues, organs or organelles, such as insulin, the endoplasmic reticulum, mitochondria and the cell membrane--and causes stresses. Glycation affects all tissues. The more reactive advanced end products of glycoxidation or [indirectly] glycation(AGEs), which are more powerful electrophiles than the initial dicarbonyls thems...