Sentences with phrase «as glycation»

«Too much sugar in your diet will lead to an age accelerating process in your body known as glycation and glycation does damage to the collagen in your skin making you lose skin elasticity causing wrinkles to appear,» affirms Dr. Calapai.

Not exact matches

Sugar has no nutritive value and raises blood glucose levels, stimulating the release of insulin as well as the formation of advanced glycation end products (AGE's) which can damage skin collagen and lead to wrinkles, among many other issues.

Many different types of sugary molecules known as advanced glycation end - products (AGEs) end up in the spaces between cells and can react with and link together the intricate structures of the extracellular matrix.

For example, beluga whales live rough 50 some years, they are short - lived whales, some of them get type II diseases and as such, show diabetic human - like features of accelerated collagen crosslinking by AGEs production during glycation / glycoxidation to their hyperglycemia.

Cross-links are sugary compounds known as advanced glycation end - products that form in the extracellular matrix as a natural byproduct of metabolic processes.

An important, but overlooked component of nutrition are modified proteins and fats called advanced glycation end products (commonly referred to as AGEs).

«We know sugar increases insulin, but even by itself sugar is bad for you... Glycation is the same as oxidation, except substitute the word glucose.

People who avoid animal products generally have a higher risk of becoming deficient in vitamin B12 and possibly several other nutrients.54 - 59 Interestingly, vegans also tend to be at a higher risk of developing advanced glycation end products, possibly as the result of not consuming enough of the amino acid carnosine.

Carnosine functions as a neurotransmitter and is a powerful inhibitor of a process called glycation, whereby sugars and PUFA bind up with proteins and produce advanced glycation end products (AGEs), which are believed to contribute to the adverse effects of aging.

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.

Two years ago, the journal Nutrients published an excellent report on the impact of fructose on aging.vi Fructose is a particularly potent pro-inflammatory agent that creates advanced glycation end products, commonly known as «AGEs.»

As a functional medicine doctor, I believe in a «food first» philosophy: Eat nutrient - dense, antioxidant - rich foods, and stay clear of harmful ones, such as those that poke holes in your gut lining or contain heavy metals or advanced glycation end products (AGEsAs a functional medicine doctor, I believe in a «food first» philosophy: Eat nutrient - dense, antioxidant - rich foods, and stay clear of harmful ones, such as those that poke holes in your gut lining or contain heavy metals or advanced glycation end products (AGEsas those that poke holes in your gut lining or contain heavy metals or advanced glycation end products (AGEs).

Advanced glycation end products (AGEs): When proteins or fats are glycated as a result of exposure to sugar, they can be an influencing factor for aging, including the development of degenerative diseases such as diabetes, Alzheimer's, heart disease, and chronic kidney disease.

Glycation represents an irreversible modification of proteins in the bloodstream and in body tissues, including joints such as the knees, hips, and hands.

Eating too many wheat products such as bread, bagels, muffins, cereal, crackers, etc increases compounds in your body called Advanced Glycation End Products (AGEs).

When faced with these daily stressors the PUFAs would be a detriment to all aspects of defending the brain / body from said stressors as they disrupt many vital hormonal signalling pathways, damage lipoproteins, make us more sensitive to sunlight, accelerate glycation, and less resistant to social stress.

Nevertheless, just as a fever spiking too high can create problems of its own, increasing numbers and density of Aβ plaques in a hyperglycemic brain can initiate chain reactions of glycation and oxidation that serve to exacerbate mitochondrial dysfunction, decreased ATP production, and cognitive decline.

Our diets are full of foods that produce advanced glycation end products such as barbequed or broiled meats, fried foods, foods cooked at high temperatures and foods that contain processed sugars.

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).

They're called advanced glycation end products (AGEs), and they're linked to diseases such as arthritis, heart disease, and diabetes.

In fact, these are the same toxins found in French fries, the ones that make them really really bad for us (aside from excess calories and rancid unsaturated oils), known as Advanced Glycation End products (AGEs).

However, although this adaptation allows survival it has secondary effects, because the increased lifetimes of proteins increase the probability of their undergoing undesirable chemical modifications, such as oxidation, glycation and cross-linking, which can alter their activities.

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).

Earlier research showed that fructose decreases glucose tolerance, increases insulin resistance and speeds up the process of glycation — a reaction of sugar and proteins which contributes to the development of normal aging as well as to some complications of diabetes.

Emphasis on «small» because fructose has a major caution as a calorie source: it is chemically reactive, reacting with proteins to form advanced glycation end products (called AGEs) that disrupt normal bodily functions.

The biological mechanisms of lifespan extension through calorie restriction are not fully understood, but researchers say it may involve alterations in energy metabolism (as mentioned above), reduced oxidative damage, improvements in insulin sensitivity, reduction of glycation, modulation of protein metabolism, downregulation of pro-inflammatory genes and functional changes in both neuroendocrine and autonomic nervous systems.

(Glycation can be visualized as the browning of a cut apple and in your body it promotes accelerated aging.)

Extra padding in the abdominal region prevents the body from properly utilizing insulin; as a result glucose begins to build up in the blood, which causes glycation - damage to internal organs and blood vessels.

As a standard recommendation to limit glycation, I strongly advise keeping your TOTAL fructose consumption below 25 grams per day

Life Extension Carnosine 500 mg prevents glycation in the cells to work as an antioxidant and deter the physical signs of aging.

As a diabetic, I do tend to have more advanced glycation end products accumulating so eliminating animal products as a prime exogenous source was importanAs a diabetic, I do tend to have more advanced glycation end products accumulating so eliminating animal products as a prime exogenous source was importanas a prime exogenous source was important.

Jaminet has admitted as much by stating below, «the number of glycation reactions may be proportional to the concentration of glucose, and if glycation products are health damaging toxins then toxicity may be proportional to glucose levels..»

This view makes sense as a matter of molecular chemistry: the number of glycation reactions may be proportional to the concentration of glucose, and if glycation products are health damaging toxins then toxicity may be proportional to glucose levels.

The advanced glycation end products and lipid peroxidation products are ubiquitous to diabetes and Alzheimer's disease and serve as markers of disease progression in both disorders.

Sometimes, however — particularly as we age, and when we consume too many sugary or high - glycemic foods — these sugars react with proteins and fats in an abnormal way, producing harmful molecules called «advanced glycation endproducts (conveniently acronymned: AGEs).»

Glycation is increased in people who have chronic high blood sugar concentrations such as in poorly managed diabetes patients.

For example, advanced glycation end products and cholesterol oxides (both of which promote the development of atherosclerosis) are formed during cooking and processing of foods such as beef and dairy products.

As a bonus, olive leaf extract protects against the damage of high blood sugar — against advanced glycation end products (AGEs), free radicals which form when elevated blood glucose levels react with proteins and run wild.

The bulk of the age - related tissue damage classified as «glycation end - products» (or «advanced glycation end - products,» AGE) is produced by decomposition of the polyunsaturated fats, rather than by sugars, and this would be minimized by the protective oxidation of glucose to carbon dioxide.»