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Protein glycation is a non-enzymatic biochemical process in which reducing sugars, such as glucose or fructose, covalently attach to free amino groups of proteins, lipids, or nucleic acids. It alters protein structure and function, leading to the formation of advanced glycation end products (AGEs). AGEs are implicated in aging processes, diabetes complications, and various chronic diseases. Glycation is considered a therapeutic target due to its role in disease pathology. Intervention strategies aim to inhibit AGE formation or block AGE-receptor interactions.
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