English to Greek Medical Cosmetics, Beauty

Glycation and cross- linking : Sugar molecules in the blood and in the cells chemically bond to proteins and to DNA.
(This bonding is called “glycation”, “the Maillard reaction”, or “nonenzymatic glycosylation”).T he process happens gradually, so that glycation accumulates over the years on the longest-lived proteins wich do not get recycled very often. The clearest evidence of this is found in the extracellular collagen and elastin. Over time, in the presence of reactive oxygen species(ROS), glycation promotes covalent crosslinking between adjacent protein strands. Crosslinking reduces the flexibility, elasticity, and functionality of the proteins. Furthermore, the chemical modifications of glycation and crosslinking can initiate harmful inflammatory and auto immune reponses