n.糖化

Glucose molecules can undergo glycation, forming advanced glycation end products (AGEs).
糖分子可以发生糖基化，形成晚期糖基化终产物（AGEs）。
High blood sugar levels increase the risk of glycation and cellular damage.
血糖水平过高会增加糖基化的风险并导致细胞损伤。
Glycation is a natural process that accelerates with age.
糖基化是一个随着年龄增长而加速的自然过程。
Proteins in our body can become glycated, leading to stiffness and impaired function.
体内的蛋白质可能会被糖基化，导致僵硬和功能受损。
Diabetics need to manage their blood sugar to prevent excessive glycation.
糖尿病患者需要控制血糖以防止过度糖基化。
Non-enzymatic glycation is a major factor in the development of diabetic complications.
非酶促糖基化是糖尿病并发症发展的重要因素。
The skin is particularly vulnerable to glycation, causing wrinkles and loss of elasticity.
皮肤特别容易受到糖基化的影响，导致皱纹和弹性丧失。
Glycation inhibitors are being studied as potential treatments for diabetes-related complications.
糖基化抑制剂正在被研究作为治疗糖尿病相关并发症的可能疗法。
Proper diet and exercise can help reduce the risk of glycation-related health issues.
健康饮食和锻炼有助于降低糖基化相关健康问题的风险。
Scientists are exploring ways to slow down glycation through antioxidants and anti-inflammatory compounds.
科学家们正在研究通过抗氧化剂和抗炎化合物来减缓糖基化的途径。