Sentences with phrase «glycation from»

Not exact matches

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.

so 80's, people drop dead from oxidised cholesterol, mediated by too much omega 6 plant oil in the diet, and from weak artery walls caused by glycation and calcification, google vitamin K2

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.

This has several positive effects, here's a few: (a) because blood sugar levels are low, there won't be any further damage to cells from Glycation (high blood sugar kind of «fries» a cell, like a grilled cheese sandwich — literally.)

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.

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).

From the ratio of prevalence of the acyclic to cyclic form of monosaccharide results the relative reactivity for AGE production, because only the acyclic forms of sugar participate in the glycation process.»

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..

Most effects of diabetes seem to result from acceleration of glycation, and anti-diabetic pharmaceuticals are one of the most promising «gerosuppressants».

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.

Complications from diabetes are stimulated by the accumulation of advanced glycation end - products (AGEs), inflammation, and oxidative stress.

Some proponents also suggest that benfotiamine can shield the body from the harmful effects of advanced glycation end products (AGEs).

I think that was Dr. McCauley said, any of the advanced glycation end - products that you get from the charring aspect that you just eat a whole bunch of vegetables and ad some of those herbs on there like you mentioned.

... and many studies have been found that show that, at least for a short period of time, damage from glycation and other adverse molecular events occur with far lower blood glucose.

Many of the complications of diabetes come from advanced glycation endproducts (AGE), which occur when glucose cross links with proteins in the body, a process closely associated with the formation of free radicals.

In addition to Methionine promoting VEGF with Methionine coming primarily from meat, meat is also the primary dietary source of advanced glycation end products which have also been shown to facilitate VEGF.