Effects and mechanisms of glycation

What is saccharification?

Our bodies use nutrients obtained from food every day to function, and during this process a phenomenon called ``glycation'' occurs. What is saccharification?A chemical reaction that occurs when sugar (mainly glucose) binds to proteins and lipids in the body.refers to. As a result of this reaction, substances called AGEs (Advanced Glycation End-products) are produced.

Once formed, AGEs are difficult to break down and accumulate in the body. This accumulation is known to have a negative impact on aging and various diseases, especially diabetes, arteriosclerosis, dementia, osteoporosis, and even on beauty issues such as sagging skin and age spots. In other words, saccharification isburnt inside the bodyThis phenomenon is closely related to our health.

Mechanism of saccharification

Glycation proceeds through a non-enzymatic reaction between sugars and proteins. This process can be broadly divided into three stages:

Stage 1: Formation of early glycation products

Sugar in the body combines with the amino groups of proteins and lipids,Schiff baseIt forms an unstable compound called This stage is reversible and may return to normal.

Second stage: Formation of Amadori compounds

The Schiff base further progresses the reaction and becomes relatively stable.amadori compoundIt changes to. Once this Amadori compound is formed, the process of saccharification accelerates.

Stage 3: Formation of AGEs

Eventually, Amadori compounds are oxidized and degraded to form AGEs. These AGEs accumulate in cells and tissues, causing damage to their structure and function.

Effects caused by glycation

AGEs produced by glycation have negative effects on various parts of the body.

1. Aging

When proteins such as collagen are saccharified, they lose their flexibility and become hard. This iswrinkles and sagging skinand reduce skin elasticity. Additionally, when the collagen in bones becomes glycated, the strength of the bones decreases, making them more likely to fracture.

2. Arteriosclerosis

Arteriosclerosis progresses as blood vessels harden and lose flexibility due to glycation of vascular endothelial cells. This can lead to serious diseases such as myocardial infarction and cerebral infarction.

3. Complications of diabetes

Diabetic patients tend to have high blood sugar levels, which makes it easier for glycation to progress in the body. As a result, you are at increased risk for complications of diabetes, such as kidney disease, retinopathy, and neuropathy.

4. Dementia

In recent years, AGEs have been accumulating in the brain.Alzheimer's dementiaIt has also been reported that it is associated with the risk of developing. AGEs damage nerve cells in the brain and impair memory and judgment.

Factors that promote glycation

The main factors that promote glycation include:

• hyperglycemic state: The higher the blood sugar level, the more easily saccharification progresses.

• excessive sugar intake: If you eat a lot of sweets or refined carbohydrates (white rice, bread, noodles, etc.), your blood sugar level will rise rapidly and promote saccharification.

• oxidative stress: When active oxygen increases in the body, the glycation reaction accelerates.

• Ingestion of foods cooked at high temperatures: Cooking methods such as baking, frying, and stir-frying increase AGEs in food, and ingesting these increases the amount of AGEs in the body.

To prevent saccharification

In order to suppress glycation, it is essential to review your lifestyle habits. The specific method is introduced below.

1. Blood sugar control

It is most important to prevent blood sugar levels from rising rapidly after meals. It is effective to eat mainly low GI foods (foods that do not easily raise blood sugar levels) and adopt the ``veggie first'' habit of eating vegetables and protein first.

2. Moderate exercise

Exercise not only helps control blood sugar levels, but it also reduces oxidative stress. Aerobic exercise (walking, jogging, etc.) is especially recommended.

3. Intake of antioxidants

Eating a diet rich in antioxidants such as vitamin C, vitamin E, and polyphenols can reduce oxidative stress in the body and prevent glycation.

4. Review of cooking methods

By refraining from cooking at high temperatures and by cooking at low temperatures such as steaming, simmering, and boiling, you can reduce the amount of AGEs in your food.

5. Stress management

Stress increases active oxygen in the body and promotes glycation, so it is important to have adequate rest and time for hobbies to lead a relaxing life.

Latest research on saccharification

Currently, the development of supplements and medicines aimed at suppressing glycation is underway. for example,

• carnosine: It is attracting attention as a peptide that suppresses glycation.

• Aminoguanidine: It is a substance that inhibits the formation of AGEs, but it has not been used clinically due to side effects.

• Plant-derived polyphenols: It has been reported that polyphenols contained in blueberries, cacao, green tea, etc. have anti-saccharification effects.

Research is also underway into treatments that aim to activate enzymes that have the function of excreting AGEs from the body. If countermeasures against glycation progress further in the future, we can expect major breakthroughs in the prevention of aging and treatment of lifestyle-related diseases.

summary

Glycation is a natural phenomenon that cannot be avoided as we live, but the speed of its progress can be greatly influenced by lifestyle habits. As glycation progresses, it not only causes visible aging but also damages deep parts of the body such as internal organs, blood vessels, and nerves, leading to a shortened healthy lifespan.

However, it is entirely possible to suppress glycation and maintain a youthful and healthy body through daily efforts such as improving your eating habits, moderate exercise, and controlling stress. Being conscious of ``a lifestyle that prevents glycation'' is not just about beauty and diet;long term health investmentIt can be said that it is.