when I first saw that “advanced glycation end products” (ages) have an important impact on health, what I want to know most is this term: “end products”? Who is the object of glycosylation? “Late” means early?

“products” refer to the results of chemical reactions, while “end products” imply not one step or one chemical reaction, but a series or more chemical reactions. In fact, up to now, the specific molecular structures of these end products have not been fully understood, but some have been known, such as carboxymethyl lysine (CML), pentosyl glycoside, 3-deoxygluconic acid, pyrrolidine, pyrrolidine, and acetone aldehyde (mg). Most importantly, these products (ages) can be detected by instruments, which makes it possible to study them extensively and deeply. The most basic fact is that ages can be detected in most parts or organs of human body, as well as in food. Moreover, ages in a person is closely related to the amount of ages in Ta food.

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and “glycosylation” are the beginning of a series of chemical reactions, in which glucose, fructose, sucrose and other sugars (as well as the groups containing them) react with amino groups at the end of protein molecules (possibly some lipids, nucleic acids, etc.). This reaction is a little fast and volatile, and the product is called “early glycation product”. After that, a series of dehydration, oxidation and chemical rearrangement continued to take place, and the products were “advanced glycation end products” (ages). It has been known for a long time that this kind of reaction occurs in the process of food processing (cooking), which is called “browning reaction” or “Maillard reaction” in food science. However, it has only been confirmed in recent years that similar reactions can occur in the human body. In the process of food processing, the formation of ages is relatively fast (several minutes to tens of minutes), and the formation of ages in human body is relatively slow (weeks to months).

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ages are brown yellow (the color of baked food surface). They have fluorescence (which can be detected by fluorescence method) and cross-linking (can take place further reaction). They are specific in structure, stable in enzyme and difficult to be degraded (not easy to remove). In the human body, these brown yellow, stable, “flashing” fluorescent heterologous molecules are removed from the kidney, possibly partially. Such as diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes mellitus, diabetes. Some of them have been relatively clear, such as ages leading to aging is one of several aging theories; ages promoting diabetic nephropathy is one of the earliest studies to understand ages; ages is closely related to Alzheimer’s disease. Some of them are still in research and no clear conclusions have been formed. In fact, the research on the health hazards of ages is a hot field.

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were initially speculated that ages in food would be broken down by digestive enzymes after entering the gastrointestinal tract. Even if they were not destroyed, they would be difficult to enter the human body directly. However, subsequent studies revealed that ages in food increased ages levels in blood (and other tissues). Although it is not clear how ages enter the blood, it is certain that they can. In recent years, many studies have shown that ages in food increases the risk of chronic diseases such as diabetes, atherosclerosis and Alzheimer’s disease. In addition to food, hyperglycemia (diabetes and prediabetes), aging and oxidative stress also increase ages content in human body.

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, which foods contain more ages? Take a look at the ages content in common foods (Ku / 100g): milk 5, rice 9, boiled potatoes 17, baked apple 45, bread 100, McDonald’s fries 1522, chocolate cookie 1683, Pinker chips 1757, fried steak 10058, grilled chicken skin 18520, fried bacon 92577. If you want to find a pattern in food composition (for example, it has been reported that high protein and high fat foods have more ages), you are wrong! In fact, the amount of ages is directly related to the cooking methods, such as frying, frying, barbecue, baking (such as bread), roasting (such as coffee) and other high-temperature cooking methods make ages in food increase greatly.

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have some studies (such as diabetes care. 2014, 37:88) more recently showed that eating high-temperature cooking food increases ages and may increase insulin resistance (type 2 diabetes). Adjusting cooking methods can reduce the production of ages, thus reducing the risk of insulin resistance. Foods cooked at high temperatures also increase the risk of Alzheimer’s disease.

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on how to reduce the content of ages in vivo also attracted people’s attention. Some can be recommended, such as steaming instead of high-temperature cooking, reducing blood sugar levels by adjusting diet (e.g., increasing roughage and vegetables) and increasing exercise. For example, vitamin B6, vitamin E, vitamin E, folic acid, carotenoids, anthocyanins and other antioxidants are recommended.

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in short, it is not enough to pay attention to the harmful effects of some harmful ingredients in food (such as saturated fat and cholesterol) on health. More attention should be paid to the way food is cooked. Frying, frying, barbecue, baking, roasting and other high-temperature cooking methods have more adverse effects on health than expected. High temperature cooking – increased ages in food – increased ages in blood and other tissues – increased risk of several chronic diseases. The evidence for each link of this chain is relatively sufficient, and it is time to draw a conclusion and make a change.

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