The formation of Advanced Glycation End-products (AGEs) by oxidation of Amadori products is irreversible. AGEs in tissues increase the rate of free radical production to 50-times the rate of free-radical production by unglycated proteins. The browning of food, frying or boiling can increase AGE content 3-5 fold. High AGE-content in food elevates inflammatory markers
Diabetics with elevated blood glucose may seem to age 5x as fast as ordinary people, and markers of glycation increase five-fold from infancy to old age.
1. High blood sugar enhances the formation of AGEs and their mitochondrial accumulation.
2. Cooking food (Maillard reaction) enhances the formation of AGEs.
3. Kidney function loss contributes to the accumulation of AGEs.
AGE & Glycation inhibitors:
Low-carb Food
Raw food
L-carnosine
L-arginine ( polyamines )
Creatine
Rhodoiola rosea
Yerba mate
Banaba-extract ( prevent sugar conversion to fats in cells )
Natrium R-lipoate ( natural form of lipoic acid )
Aminoguanidine
Pyridoxamine
Phenazinediamine
Taurine
Rutin
