0 a chemical process in which a sugar molecule bonds (= joins) to a protein or lipid (= fat) molecule, which is linked to some harmful processes in the body: --
It appears that fructose and galactose have approximately ten times the glycation activity of glucose.
Browning or overcooking meat leads to glycation, a reaction between sugars and proteins which is considered harmful.
Glycations interfere with molecular and cellular functioning at a very basic level throughout the body.
An antioxidant assists in energy metabolism and inhibits glycation.
