glycation: meaning, definition, pronunciation and examples

Glycation is a haphazard, non-enzymatic chemical reaction between sugars and proteins/lipids, often causing damage. Glycosylation is a precise, enzyme-controlled process essential for normal cellular function, like making cell surface markers.

In living organisms, it is generally considered a harmful, pathological process that contributes to aging and disease. However, the same chemical reactions (Maillard reaction) are desirable in food chemistry for creating flavours and browning (e.g., in bread crust or roasted meat).

Most commonly on labels of high-end 'anti-aging' skincare products that claim to fight 'advanced glycation end products' (AGEs) to prevent wrinkles. You might also read about it in popular science articles on diabetes or aging.

The initial glycation products can sometimes be reversed, but the stable Advanced Glycation End Products (AGEs) are largely irreversible. The body clears them slowly, which is why the focus is on prevention through diet and blood sugar control.

The chemical process where a sugar molecule binds to a protein or lipid without enzymatic control.

Glycation is usually specialised, technical, academic, scientific in register.

Glycation: in British English it is pronounced /ɡlaɪˈkeɪʃ(ə)n/, and in American English it is pronounced /ɡlaɪˈkeɪʃən/. Tap the audio buttons above to hear it.