What is glycation?
Glycation is a reaction that takes place when simple sugar molecules such as fructose or glucose become attached to proteins or lipid fats without the moderation of an enzyme. This results in the formation of rogue molecules known as advanced glycation endproducts (AGEs). This process, also known as called non-enzymatic glycosylation, is normally governed by enzymatic activity, which is necessary to regulate the metabolic functioning of molecules. However, the lack of this catalyst deters the normal glycosylation of sugars to produced needed energy. In fact, since glycation disrupts normal metabolic pathways and advances the circulation of AGEs, it can promote certain health risks. Glycation also occurs outside the body, however. In fact, exogenous glycations are responsible for allowing foods to brown during cooking. This type of glycation is dubbed the Maillard reaction, in honor of the early 20th century French chemist that first observed how sugars react with fats or proteins while
In short glycation is a scientific term for what happens when sugars, such as fructose or glucose, combine with proteins or lipid molecules. Additionally, glycation is the process bakers and cooks refer to as browning. You may be shocked to learn that this browning actually happens to us as we age. From an anti-aging perspective this is not a good thing. With this information it is easy to see that we have two forms of glycation that we need to be concerned about. We have Endogenous glycations, which predominately occur in the bloodstream and exogenous glycations that occur out side the body. Advanced Glycation Endproducts (AGEs) are formed when sugars are cooked with proteins and fats. What you may not realize is that very often sugars are added to many of our foods specifically to enhance this browning effect. Worse yet once absorbed by your body AGEs are well known pro-inflammatory and disease initiating compounds. AGEs have been implicated in many age-related chronic diseases such
