Glycation happens when a protein or fat molecule links up with a sugar molecule like glucose, fructose, or galactose in the absence of a controlling enzyme, leading to a glycation reaction. This initial reaction sets off a chain of intermediate chemical processes that eventually form what’s known as an advanced glycation end product (AGE).
AGEs are known to play a role in various age-related diseases because they are rich in pro-inflammatory and disease-causing compounds. They negatively impact proteins, fats, and DNA by causing cellular damage through a process called cross-linking.
One of the harmful compounds involved in advanced glycation is Methylglyoxal (MG), which is a form of pyruvic acid. MG is associated with the formation of AGEs and acts similarly to the blood sugars glucose, fructose, and galactose. People with diabetes tend to have higher levels of MG due to elevated blood sugar levels, and MG can damage low-density lipoproteins (LDLs), increasing the risk of vascular disease. Because of its effectiveness, MG is often used in studies on AGE formation.
Carboxymethyllysine (CML) is another AGE that is linked to glycation occurring outside the body, often from cooking fats and sugars together. This compound is commonly used in food analysis and scientific research on AGEs.
Carboxyethyllysine (CEL) is also an AGE and is used in research along with CML and MG. These compounds can be studied in cell lysates, blood samples, and purified proteins, making them valuable for AGE research.
Glycation can occur externally (exogenous glycation) from the cooking and heating of fats and sugars, which then become AGEs when ingested. These externally formed AGEs are hard for the body to digest efficiently.
Internally (endogenous glycation), glycation takes place in the bloodstream when small amounts of absorbed simple sugars bond with proteins or fats. This interaction sets off the glycation process.
Diseases linked to AGEs include many chronic and age-related conditions such as type II diabetes, cardiovascular disease, cancer, stroke, Alzheimer’s disease, hearing loss, cataracts, retinal dysfunction, peripheral neuropathy, and reduced muscle function.