Glycation can be avoided by using the body's natural defense mechanism, synthetic inhibitors, and natural inhibitors. Synthetic inhibitors may prevent glycation via a variety of ways. For example, they may inhibit the formation of glycating agents or they may break down already formed glycations products.
Inhibitors are substances that slow down the rate at which chemicals in food or drink react with blood proteins to form advanced glycation end products (AGEs). In humans, AGEs include both harmless compounds such as carboxy-methyl lysine (CML) and malondialdehyde (MDA), as well as toxic products such as pentosidine and crossline. The two main types of inhibitor are antioxidants and enzyme inhibitors. Antioxidants are natural chemicals found in many foods that protect cells from damage caused by free radicals. Enzyme inhibitors are natural chemicals present in some foods that block the activity of enzymes involved in the glycation process. There are several classes of enzyme inhibitors including flavonoids, isoflavones, saponins, and tannins.
We can also prevent glycation by using natural inhibitors. These are substances present in certain foods that block the formation of glycating agents or break down already formed glycations products.
Preventing glycation can help to reduce diabetic complications. For example, they may inhibit the formation of glycating agents, remove already formed glycated proteins, or react with free amino groups on proteins to form stable compounds that are no longer capable of reacting with other molecules.
Natural inhibitors include aloe vera, apple cider vinegar, beetroot juice, bilberry, broccoli, cinnamon, green tea, grapefruit, honey, onions, pomegranate, soy, spinach, strawberries, turmeric, vanilla, and wine. They work by inhibiting the process of glycation or promoting the removal of already formed glycations products from the body.
In addition to preventing glycation, also removing already formed glycations products from the body is important for treating diabetes. Three ways exist how this can be done: enzymatic degradation, filtration, and secretion into urine. As enzymes are not able to break down glycations products that have already been formed, they need to be removed from the body immediately. This can be done via dialysis, which uses membranes to filter out small molecules, or via immunosuppression, which reduces the body's ability to fight off bacteria and viruses.
Glycation damage causes stiffness of the collagen in blood vessel walls, which leads to elevated blood pressure, especially in diabetics. Glycations can damage the collagen in blood vessel walls, which can lead to micro- or macro-aneurysms and, if in the brain, strokes. They can also affect the function of other organs such as the kidneys, eyes, and nerves.
Glycation is the chemical reaction between sugar and proteins, fats, or DNA. As this process occurs within cells, it has an impact on cell function and viability. High levels of glucose in the blood cause more frequent exposure of tissues to this effect, so advanced glycation end products (AGEs) accumulate over time. AGEs are responsible for many of the complications associated with diabetes mellitus.
There are three main types of glycation damage: cross-linkage, oxidation, and chain breaking. Cross-linkage occurs when two strands of a protein fiber become connected by a bridge formed by the addition of a sugar molecule. This change in structure makes it harder for the protein to function properly. For example, glycated collagen becomes less flexible and less able to support stress loads. It may even rupture, allowing blood to leak into surrounding tissue. Oxidative damage involves the formation of free radicals - molecules that contain oxygen atoms attached to carbon atoms. These radicals can be destructive because they can enter cells and attack vital components of the cell, including DNA.
Sugar's ability to induce wrinkles and drooping skin. These AGEs cause our skin's collagen and elastin proteins to lose elasticity and weaken. As a result, your skin begins to sag and look wrinkly.
Glycation has been shown to cause wrinkles in animal models of aging, and studies have also indicated that people with higher blood sugar levels tend to have more wrinkled skin. This suggests that controlling blood sugar may help prevent wrinkles from forming as you age.
Glycation is the process by which sugars react with proteins, fats, and DNA, causing them to harden and turn brown. It happens when your body reacts to high blood sugar levels by producing and storing excess amounts of glycogen (a type of storage carbohydrate) in the liver and muscles. As these tissues age, they are more likely to become stained by lipofuscin (ageing pigment found in cells such as macrophages) and to show evidence of fibrosis (the formation of excessive amounts of scar tissue).
As you can see, glycation causes wrinkles by making older tissues harder and weaker. This can happen with skin, muscle, and bone tissue, so reducing your exposure to sugars will help keep glycation products away from these areas and protect them from becoming hardened and frail with age.