In our body sugar + Protein/lipid in a suitable environment turn to become AGEs, an important factor in aging and some age-related chronic diseases.
What is AGE?
Advanced glycation end products (AGEs) are proteins or lipids that become glycated after exposure to sugars. The presence and accumulation of AGEs in many different cell types affect cell structure and function.
AGEs, what's wrong with it?
Advanced glycation end products (AGEs) have been implicated in the progressions of many intractable diseases, such as diabetes and atherosclerosis, and are also critical for pathologic changes in chronic degenerative diseases, such as Alzheimer's disease, Parkinson's disease, and alcoholic brain damage.
Contribute to the development of atherosclerosis.
Contribute to the pathophysiology of vascular disease in diabetes
Causing the production of reactive oxygen species ( Oxidative stress ) which results in mitochondrial dysfunction
Modify the action of hormones, cytokines via engagement of cell surface receptors
Triggers the downstream signaling of inflammation, oxidative stress, and apoptosis in many cells, including neurons, endothelial cells, lung cells, and muscle cells.
Cooking AGEs in your body needs 3 important factors
The rate of turnover of proteins food
The degree of hyperglycemia ( blood sugar level )
The extent of oxidative stress in the body
AGEs can be absorbed through the diet. Foods high in protein and fat, such as meat, cheese, and egg yolk, are rich in AGEs. In addition, increased cooking temperatures, like broiling and frying, and increased cooking times lead to increased amounts of AGEs.
Supplement that prevents AGEs
A variety of different compounds that inhibit AGEs have been under investigation.
Pyridoxamine, the natural form of vitamin B6, is effective at inhibiting AGEs at multiple levels.
How to reduce AGEs in your body?
Reduce sugar or simple carb food intake, since AGEs production is related to our blood sugar level. Reduce sugar intake will reduce your blood sugar level as a result reduce the production of Advance glycation end products.
Avoid food high in AGEs. Foods high in protein and fat, such as meat, cheese, and egg yolk, are rich in AGEs. Check the list of AGEs score in food
Choose cooking methods that minimize AGE formation. Cook foods at low temperatures and with lots of water-based moisture by steaming, stewing, poaching, and braising. Stay away from fried foods or the high-heat cooking processes.
Add more fiber to your food. Fiber can slow the absorption of sugar and help improve blood sugar levels. A healthy diet that includes insoluble fiber may also reduce the risk of developing type 2 diabetes.
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Alison Goldin, Joshua A. Beckman,Ann Marie Schmidt ,Mark A. Creager "Advanced Glycation End Products Sparking the Development of Diabetic Vascular Injury" 8 Aug 2006 American heart association journal
KyungheeByun"Advanced glycation end-products produced systemically and by macrophages: A common contributor to inflammation and degenerative diseases" Pharmacology & Therapeutics Volume 177, September 2017, Pages 44-55