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Deutsch (EUR)02. Glycation and Cellular Processes
02 · Glycation and Cellular Processes
Glycation is a chemical reaction in which sugars bind to other molecules, such as proteins, without the help of enzymes. It also occurs in a healthy body. However, persistently elevated glucose levels can accelerate it.
A non-enzymatic reaction.
Diverse advanced glycation end products.
An indicator of longer-term blood glucose.
A mechanism is not proof of treatment efficacy.
What happens during glycation?
Sugars and reactive compounds formed during metabolism can chemically modify proteins. Further reactions can turn early products into advanced glycation end products – AGEs. These are a diverse group of compounds, not a single substance with uniform properties.
Their formation and accumulation depend on time, metabolic conditions, oxidative stress and the body's ability to process and remove damaged molecules. Glycation is therefore not simply a consequence of eating sweets. [1]
How can AGEs affect tissues?
Changes to proteins
Some AGEs form cross-links between proteins. In long-lived proteins such as collagen, these can alter tissue properties.
Cellular signalling
Some AGEs can act through the receptor RAGE and participate in signalling associated with inflammation and oxidative stress.
These mechanisms are studied in ageing and diabetes complications. However, the presence of AGEs alone does not establish a diagnosis or explain every cause of disease. [1]
HbA1c: a practical example of glycation
Glucose can also bind to haemoglobin in red blood cells. The HbA1c test – glycated haemoglobin helps estimate average blood glucose over approximately the past three months.
It does not measure all AGEs in the body and is not a “biological age test”. HbA1c is a product of haemoglobin glycation, not an overall measure of tissue damage.
AGEs also form during food preparation
High temperatures and dry heat promote the formation of some AGEs. The amount depends on the ingredients, temperature, cooking time and moisture. With comparable ingredients, boiling or stewing may produce lower levels than intense roasting or frying. [3]
However, the AGE content of a food is not the same as the amount absorbed and retained in tissues. The colour of a meal or a single food alone is therefore insufficient to assess health risk.
What do human studies show?
A 2024 systematic review included seven randomised trials of dietary AGE restriction in people with diabetes. Some findings suggested favourable changes in markers of inflammation and oxidative stress, but an improvement in HbA1c was not demonstrated in the included studies. [4]
A change in a laboratory marker does not, by itself, prove that an intervention extends life or prevents complications. Nor can these results automatically be applied to all healthy people.
What is still being investigated?
Researchers are studying ways to limit AGE formation, remove AGEs and influence RAGE signalling. Knowledge of these mechanisms does not justify promises that a particular supplement “clears glycated proteins” or reverses ageing. [1]
Frequently asked questions
Is glycation the same as high blood sugar?
No. Glycation is a chemical process; blood glucose is the concentration of glucose in the blood. Persistently higher blood glucose can accelerate glycation.
Does HbA1c show all AGEs in the body?
No. HbA1c measures the proportion of glycated haemoglobin and helps assess average blood glucose over approximately three months. It does not measure the total amount of AGEs in tissues.
Do I need to eliminate carbohydrates completely?
An explanation of glycation does not imply a need to eliminate carbohydrates. In diabetes, diet and treatment are tailored to the individual with a healthcare professional.
Does an anti-glycation effect in the laboratory prove a supplement works?
No. A laboratory finding alone does not demonstrate effectiveness, safety or an appropriate dose in people.
Scientific sources
For mechanisms, we draw on a scientific review; for dietary effects, we distinguish food analysis from clinical studies.
Show sources and types of evidence