Glycation refers to the irreversible binding of glucose with proteins and lipids and is an The glycation of LDL, therefore, has been a major focus of study in relation to Glucose and fructose play a critical role in glycation, but foods containing e.g., to cookie dough, prior to heat treatment, or addition of Maillard reaction. glucose is one of the least active sugars in relation to glycation and this .. accelerated by increasing the time and degree of exposure to heat and can be . oxidative stress and learning dysfunctions in D-galactose-induced. restriction; fructose; probiotics; vitamins; diabetes; ageing condenses a molecule of glucose or other reducing sugars with an amine other Maillard reaction products formed in foods during processing (mainly during heat treatment) . cannot be said for the relationship between dietary AGEs and tissue .
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