Sentences with phrase «advanced glycation reactions»

A topic which I hope Dr. Greger can discuss in future videos is endogenous advanced glycation reactions, which appear to be the main culprit in skin aging, through collagen cross linking (as well as arterial stiffness, vision deteriation, really the whole gamut of aging disorders).

Not exact matches

Over a lifetime, an overactive immune system will contribute to an overproduction of AGE's, advanced glycation end products, initiating oxidative reactions within cells that will gradually damage organs throughout the body.

We study the influence of the Maillard reaction (leading to advanced glycation endproducts, AGEs) on the function of specific proteins which are involved in the axonal transport.

Moreover, consumption of Maillard chemical products (also called Advanced Glycation Products, or AGEs for short) formed by reactions between lysine and sugars is a common occurrence in cooking that leads to brown colors called Maillard products.

Grilling or barbecuing foods provokes a chemical reaction, especially in meats, that creates advanced glycation end products (AGEs).

Sugar forms advanced glycation end products (AGEs) when it reacts with amino acids and fats, a process which can occur in food itself during cooking and also in metabolic reactions inside the body.15 In cooking, the process is called the Maillard reaction, which gives breads and meats their browned, caramelized aroma and appearance.

Glycation leads to deleterious chemical complexes called AGEs (advanced glycation end products) that result from common but undesirable reactions between blood sugars, such as glucose, and proteins in many parts of our bodies, including the lenses of Glycation leads to deleterious chemical complexes called AGEs (advanced glycation end products) that result from common but undesirable reactions between blood sugars, such as glucose, and proteins in many parts of our bodies, including the lenses of glycation end products) that result from common but undesirable reactions between blood sugars, such as glucose, and proteins in many parts of our bodies, including the lenses of our eyes.

When food is browned or caramelized as part of the Maillard reaction, reducing sugars spontaneously react with lipids, nucleic acids, and aminopeptides, creating advanced glycation end products (AGEs) in a process that generates free radicals, inflammation, and ensuing intestinal permeability (Vlassara & Uribarri, 2004; Bengmark, 2007).

Dietary advanced glycation endproducts from browned meats (and sadly, also toast) accelerate the Maillard reaction in vivo by depleting our AGE receptor (PMID: 22908267), while numerous phytochemicals appear to interrupt glycation (see Odjakova et al..