glycation

(biochemistry) non-enzymatic reaction of a sugar and an amine group of a protein to form a glycoprotein

Japanese Meaning

（生化学）酵素を介さず、タンパク質のアミン基と糖分子が反応して糖タンパク質を形成する現象

High blood sugar accelerates glycation of long-lived proteins, contributing to tissue stiffness and aging-related damage.

高血糖は寿命の長いタンパク質の糖化を促進し、組織の硬化や加齢に伴う損傷の原因になります。

Sense（1）

(biochemistry) non-enzymatic reaction of a sugar and an amine group of a protein to form a glycoprotein

glycations

（ plural ）