On Tue, 11 May 2004 14:15:43 +0100, =?iso-8859-1?q?Mohammad=20Al-Jubouri?=
<[log in to unmask]> wrote:
>The rate of protein glycation is largely genetically determined
But why should it be genetically determined? I thought it was a non-
enzymatic reaction, and hence related purely to time and degree of
hyperglycaemia. Are you saying some individuals'HbA will glycate faster
than others'if you chuck it in a bucket of glucose? Or are there other
factors which "un-glycate" proteins in vivo?
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