Anti-Glycation Agents

In the quest for perfect health the prevention of glycation is as important as the control of free radicals with antioxidants. Glycation is a chemical process in which abnormal non enzymatic binding occurs between sugars in the blood and cells with proteins, lipids and nucleic acids.

The initial reaction can be reversed by lowering the glucose levels whereas high glucose levels have the opposite effect and encourage progression of advanced glycation end products. These compounds are garbage in the cell and interfere with multiple cell functions by changing the functions of proteins. Cross linking occurs between adjacent protein strands resulting in stiffness and loss of elasticity affecting the heart, arteries and other tissues.

Unfortunately, there is really only one nutrient that effectively addresses this problem, and that is a dipeptide called carnosine.

Carnosine provides a protective shield around proteins in the cells and prevents the damage from glycating agents.

Reference:

  1. Ray D. Strand. "What your doctor doesn’t know about nutritional medicine may be killing you"

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