Glycation and HgBA1C

Glycation is a chemical reaction that spontaneously occurs in the presence of increased carbohydrates and is referred to as a Maillard reaction. Glycation (non-enzymatic glycosylation) is the result of the covalent bonding of a sugar molecule, such as glucose or fructose, to a protein or lipid molecule, without the controlling action of an enzyme and… Continue reading Glycation and HgBA1C