Sentences with phrase «form advanced glycation»

Fructose is a reactive molecule that binds with proteins in the body to form Advanced Glycation End Products (AGEs).

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.

Red meat that's cooked at high temps is more likely to form advanced glycation end products, which can play a role in aging.

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.

Not exact matches

The soluble form of the receptor for advanced glycation end products (sRAGE) may have an anti-inflammatory effect on the body, and thus may have a protective effect on pancreatic cancer, while RAGE may promote cancer development.

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

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.

According to JEff Novick, Advanced Glycation End - products are considered toxic molecules formed by heating foods and are thought to increase the risk and severity of many diseases including the metabolic syndrome, atherosclerosis, arthritis, Alzheimer's Disease, and cancer.

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

So, instead, it may be the glycotoxins — the advanced glycation end products formed in meat, causing inflammation — which has been tied to gestational diabetes.

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

Advanced glycation end products (AGEs) are a complex group of compounds formed when sugar reacts with amino acids.

High blood sugar also causes the formation of advanced glycation end - products (AGEs)-- nasty little compounds that speed up the aging process and damage tissues (especially the skin, in the form of wrinkles and lost elasticity).

It was reported recently that urine levels of pentosidine (i.e., an advanced glycation end product formed by glycosylation) is associated with the activity of rheumatoid arthritis.

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.