Sentences with phrase «called advanced glycation»

It is well known that heat processed foods contain compounds called Advanced Glycation End Products or dietary AGEs.

It is well known that heat processed foods contain compounds called Advanced Glycation End Products or dietary AGEs.

One possible result of protein - sugar interactions involves formation of molecules called advanced glycation end - products, or AGES.

Foods cooked or processed at high temperatures create what are called advanced glycation end products (AGEs).

Before I tell you why wheat can actually speed up the aging process in your body, let's clarify some simple biochemistry in your body... This deals with «glycation» in your body, and substances called Advanced Glycation End Products (AGEs).

Most importantly, high blood sugar levels generate free radicals called advanced glycation end products (AGEs), formed when proteins react with glucose and become useless.

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

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

This kind of eating pattern creates massive fluctuations in blood sugar that contribute to the formation of something called advanced glycation end products (AGEs).

These damaged proteins are called advanced glycation end products (AGEs).

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

These rigid proteins are called advanced glycation end products, or AGEs for short.

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.

Persistent hyperglycemia in diabetes mellitus results in an accumulation of a series of reactive α - dicarbonyl compounds (α - DCs, e.g. glyoxal / GO, methylglyoxal / MGO, 3 - deoxyglucosone / 3DG) and α - DC - derived metabolites, called advanced glycation end products (AGEs).

Not exact matches

The investigators also discovered that neutrophils secrete a molecule called S100A8 / S100A9 that interacts with a receptor named RAGE (the Receptor for Advanced Glycation Endproducts) on bone marrow cells.

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.

When you grill or heat foods high in protein and fat to high temperatures they form harmful compounds called AGEs (advanced glycation end products).

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.

Overeating also contributes to higher blood sugar levels and can promote the premature aging of your face — although it's unclear why, there's some evidence that high blood sugar levels contribute to the formation of substances called AGES (advanced glycation end products)-- these substances may prevent the efficient repair of collagen and even harm the heart and kidneys and promote disease.

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.

These cross-links are called «Advanced end glycation products» (AGEs) and are bad for our skin.

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).»