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Protein glycation is a post-translational modification involving aldehyde or a hemiacetal group of aldose sugars (glucose, fructose, galactose) reacting with nucleophilic amino acid residues on proteins through the Maillard reaction, resulting in the Amadori products

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Insulin resistance and endothelial function are improved after folate and vitamin B12 therapy in patients with metabolic syndrome: relationship between homocysteine levels and hyperinsulinemia

Checked to ensure an appropriate acid/base level for reduced injection site irritation

PMID: 3622582