When glucose bonds to proteins in tissues, it contributes to the stiffening and loss of elasticity that occur in aging tissues.

Name: When glucose bonds to proteins in tissues, it contributes to the stiffening and loss of elasticity that occur in aging tissues.
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Quizplus · Accepted Answer

This process, known as glycation, involves the bonding of glucose to proteins, leading to the formation of advanced glycation end products (AGEs) which contribute to tissue stiffening and loss of elasticity, common in aging tissues.

When Glucose Bonds to Proteins in Tissues, It Contributes to the Stiffening