Sentences with phrase «glycation end products when»
Indeed, roasting nuts produces more advanced glycation end products when roasted (although less compared with animal products) and lipid oxidation can occur when roasted.
https://nutritionfacts.org/
Indeed, roasting nuts produces more advanced glycation end products when roasted (although less compared with animal products) and lipid oxidation can occur when roasted.
Not exact matches
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).
Diabetics, for example, may suffer from poor bones, not because of low mineral density but because their collagen is damaged by the advanced glycation end products (AGEs) created when blood sugar levels are chronically high.
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.
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).
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.
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.