Fluorescence Measurement of Skin Glycation • June 12, 2019
Glycation is the process by which (excess) sugars induce protein modifications. AGEs (Advanced Glycation End products) represent the final stage of glycation, when proteins and sugars become irreversibly cross-linked. Accumulation of AGEs in the ECM occurs on proteins with a slow turnover rate, with the formation of cross-links that can trap other local macromolecules. In this way, AGEs alter…
Keep Reading →