Glycation Answers
Glycation of proteins by sugars and TOAST BREAD?
Q. glycation of proteins by sugars contributes to cataracts in the eye. my professor was talking about toast bread. you know, when you put bread in the toaster and you get that yellowish brown golden color? well he said thats from glycation taking place. so that does mean that toast bread is healthier than normal bread? because all the sugars are already attached to the proteins in the bread and can't damage the proteins in your body? or does it go into your digestive system and break down into sugars again?
Asked by Ella K - Sun Jul 26 01:08:07 2009 - - 2 Answers - 0 Comments
A. Digestion thoroughly breaks down your food, so don't worry about your toast or bread. The thing to worry about is diabetes. In diabetes, the blood sugar (glucose) level is poorly controlled, and this results in glycation of proteins within the body, with deleterious results. The "A1C" test that doctors order up when checking for diabetes actually measures glycation of hemoglobin in the blood. To delay the onset of Type 2 diabetes, do not become overweight, don't eat a lot of fatty or sugary foods, and get some exercise every day.
Answered by emucompboy - Sun Jul 26 04:20:39 2009
Q. glycation of proteins by sugars contributes to cataracts in the eye. my professor was talking about toast bread. you know, when you put bread in the toaster and you get that yellowish brown golden color? well he said thats from glycation taking place. so that does mean that toast bread is healthier than normal bread? because all the sugars are already attached to the proteins in the bread and can't damage the proteins in your body? or does it go into your digestive system and break down into sugars again?
Asked by Ella K - Sun Jul 26 01:08:07 2009 - - 2 Answers - 0 Comments
A. Digestion thoroughly breaks down your food, so don't worry about your toast or bread. The thing to worry about is diabetes. In diabetes, the blood sugar (glucose) level is poorly controlled, and this results in glycation of proteins within the body, with deleterious results. The "A1C" test that doctors order up when checking for diabetes actually measures glycation of hemoglobin in the blood. To delay the onset of Type 2 diabetes, do not become overweight, don't eat a lot of fatty or sugary foods, and get some exercise every day.
Answered by emucompboy - Sun Jul 26 04:20:39 2009
What are the reasons of aging?
Q. Are there any other reasons other than glycation and free-radicals, to the aging process?
Asked by Mythical Tales - Wed Jul 29 01:41:23 2009 - - 2 Answers - 0 Comments
A. Its now commonly believed that the molecular cause of aging is shortening of the telomeres at the end of chromosomes. They get shorter by hundreds of nucleotides at each mitosis and once they get too short, cells start dying off. This leads to most of the effects of aging, even the superficial ones such as wrinkles. Free radicals, etc cause aging by mutating the DNA itself in such ways that cells die/commit suicide, also leading to aging.
Answered by mtnglo - Wed Jul 29 02:18:41 2009
Q. Are there any other reasons other than glycation and free-radicals, to the aging process?
Asked by Mythical Tales - Wed Jul 29 01:41:23 2009 - - 2 Answers - 0 Comments
A. Its now commonly believed that the molecular cause of aging is shortening of the telomeres at the end of chromosomes. They get shorter by hundreds of nucleotides at each mitosis and once they get too short, cells start dying off. This leads to most of the effects of aging, even the superficial ones such as wrinkles. Free radicals, etc cause aging by mutating the DNA itself in such ways that cells die/commit suicide, also leading to aging.
Answered by mtnglo - Wed Jul 29 02:18:41 2009
What conditions facilitate glycation?
Q. What conditions facilitate glycation?
Asked by lifeISgood - Sat Oct 21 23:34:05 2006 - - 1 Answers - 0 Comments
A. Glycation (sometimes called non-enzymatic glycosylation) is the result of a sugar molecule, such as fructose or glucose, bonding to a protein or lipid molecule without the controlling action of an enzyme. All blood sugars are reducing molecules. Glycation may occur either inside (endogenous) or outside (exogenous) the body. Enzyme-controlled addition of sugars to protein or lipid molecules is termed glycosylation; this process is less haphazard than glycation.
Answered by Michael - Sun Oct 22 22:48:07 2006
Q. What conditions facilitate glycation?
Asked by lifeISgood - Sat Oct 21 23:34:05 2006 - - 1 Answers - 0 Comments
A. Glycation (sometimes called non-enzymatic glycosylation) is the result of a sugar molecule, such as fructose or glucose, bonding to a protein or lipid molecule without the controlling action of an enzyme. All blood sugars are reducing molecules. Glycation may occur either inside (endogenous) or outside (exogenous) the body. Enzyme-controlled addition of sugars to protein or lipid molecules is termed glycosylation; this process is less haphazard than glycation.
Answered by Michael - Sun Oct 22 22:48:07 2006
Are AGEs only limited to table sugar and fructose(Experts Only Please)?
Q. So are advanced glycation end products only limited to these carbohydrates, or do natural things like cane sugar, honey, or any large carbohydrate consumption in general play a role in their impact as well? Please no links or copying/pasting, I want people who know what they're talking about.
Asked by RandomPerson - Mon Aug 17 11:29:54 2009 - - 1 Answers - 0 Comments
A. yes
Answered by Spotty-Dotty - Tue Aug 25 10:40:35 2009
Q. So are advanced glycation end products only limited to these carbohydrates, or do natural things like cane sugar, honey, or any large carbohydrate consumption in general play a role in their impact as well? Please no links or copying/pasting, I want people who know what they're talking about.
Asked by RandomPerson - Mon Aug 17 11:29:54 2009 - - 1 Answers - 0 Comments
A. yes
Answered by Spotty-Dotty - Tue Aug 25 10:40:35 2009
can someone suggest a good multivitamin for women which is available in india?
Q. which not only include vitamins and minerals, but also antioxidants, flavonoids, neuronutrients, anti-glycation agents, herbal extracts and specialty nutrients. for a women on her 40's who trying to lose weight. and for a women who is on her 20's who is also struggling with weight problems. thanks in advance. can someone just suggest name of multi-vitamin brand available in india.
Asked by einstein_ap - Wed Jan 20 08:29:37 2010 - - 0 Answers - 0 Comments
Q. which not only include vitamins and minerals, but also antioxidants, flavonoids, neuronutrients, anti-glycation agents, herbal extracts and specialty nutrients. for a women on her 40's who trying to lose weight. and for a women who is on her 20's who is also struggling with weight problems. thanks in advance. can someone just suggest name of multi-vitamin brand available in india.
Asked by einstein_ap - Wed Jan 20 08:29:37 2010 - - 0 Answers - 0 Comments
Does anyone know about advanced glycation endproducts (AGE)?
Q. Can someone please tell me any product they have used or anything they know to stop this? I am talking about the new discovery that blood sugars being high make our skin age more than anything else. Obviously, I want to live a long life despite diabetes, but would prefer to look young doing it.
Asked by Becksstein - Sat Jan 5 13:02:51 2008 - - 3 Answers - 0 Comments
A. AGE's are the cross linking of proteins (collegen) with sugar. It makes tissue stiff and imflammed. Type 1's have a DOUBLE whammy, because they have BOTH inflammation from an autoimmune disease, AND high blood sugar. High blood sugar and inflammation (found in diabetes) both contribute to AGE's. Evidence suggests that a typical "Western" diet does as well, as does "burnt" or processed meats like hot dogs. AGE's are thought to cause the damage seen in diabetic complications (1 piece of the puzzle). Basically, they make you "age" (nice pun, huh?) faster. A healthy 80 year old may have the same amount of AGE as a poorly controlled 25 year old diabetic. As such their internal organs, such as their heart and kidneys, may been in the same… [cont.]
Answered by reginachick22 - Sat Jan 5 17:31:56 2008
Q. Can someone please tell me any product they have used or anything they know to stop this? I am talking about the new discovery that blood sugars being high make our skin age more than anything else. Obviously, I want to live a long life despite diabetes, but would prefer to look young doing it.
Asked by Becksstein - Sat Jan 5 13:02:51 2008 - - 3 Answers - 0 Comments
A. AGE's are the cross linking of proteins (collegen) with sugar. It makes tissue stiff and imflammed. Type 1's have a DOUBLE whammy, because they have BOTH inflammation from an autoimmune disease, AND high blood sugar. High blood sugar and inflammation (found in diabetes) both contribute to AGE's. Evidence suggests that a typical "Western" diet does as well, as does "burnt" or processed meats like hot dogs. AGE's are thought to cause the damage seen in diabetic complications (1 piece of the puzzle). Basically, they make you "age" (nice pun, huh?) faster. A healthy 80 year old may have the same amount of AGE as a poorly controlled 25 year old diabetic. As such their internal organs, such as their heart and kidneys, may been in the same… [cont.]
Answered by reginachick22 - Sat Jan 5 17:31:56 2008
Are You Aware Tha Elevated Blood Sugar And Severe Stress Are The Real Enemies NOT Cholesterol In Coronary?
Q. Are you aware that elevated blood sugar and severe stress are the REAL enemies, NOT cholesterol in coronary heart disease? "High blood sugar promotes CHD in numerous ways; it stimulates free radical activity, reduces vitamin C uptake by our cells, impairs the immune system, decreases levels of nitric oxide in our arteries, inhibits the breakdown of blood clots, and dramatically increases glycation, a process in which glucose molecules irreversibly attach themselves to protein and lipid molecules inside the body.. Amoung other things glycation stimulates further free radical production and results in the formation of advanced glycosylation end-products (AGEs), also known as glycoxidation products. It's a pity so few of us would… [cont.]
Asked by Ashley A - Mon Apr 16 20:52:10 2007 - - 6 Answers - 0 Comments
A. As I always answer to these questions, there's a lot of junk "theories" from pseudo-experts that I don't know or care about. The last part of the question is apparently a quotation from one of the pseudo-experts.
Answered by ckm1956 - Thu Apr 19 18:32:47 2007
Q. Are you aware that elevated blood sugar and severe stress are the REAL enemies, NOT cholesterol in coronary heart disease? "High blood sugar promotes CHD in numerous ways; it stimulates free radical activity, reduces vitamin C uptake by our cells, impairs the immune system, decreases levels of nitric oxide in our arteries, inhibits the breakdown of blood clots, and dramatically increases glycation, a process in which glucose molecules irreversibly attach themselves to protein and lipid molecules inside the body.. Amoung other things glycation stimulates further free radical production and results in the formation of advanced glycosylation end-products (AGEs), also known as glycoxidation products. It's a pity so few of us would… [cont.]
Asked by Ashley A - Mon Apr 16 20:52:10 2007 - - 6 Answers - 0 Comments
A. As I always answer to these questions, there's a lot of junk "theories" from pseudo-experts that I don't know or care about. The last part of the question is apparently a quotation from one of the pseudo-experts.
Answered by ckm1956 - Thu Apr 19 18:32:47 2007
how can i prevent/minimize glycation in the body?
Q. how can i prevent/minimize glycation in the body?
Asked by rn.curley - Wed Jun 18 08:41:46 2008 - - 1 Answers - 0 Comments
A. There's lots of information on the subject here: Just watch what you eat...cut down on processed foods...there usually the highest in sugars..there's probably medication available (Metformin) but you probably wont get it subscribed unless you have type II diabetes
Answered by jimmi_dean1 - Wed Jun 18 08:53:42 2008
Q. how can i prevent/minimize glycation in the body?
Asked by rn.curley - Wed Jun 18 08:41:46 2008 - - 1 Answers - 0 Comments
A. There's lots of information on the subject here: Just watch what you eat...cut down on processed foods...there usually the highest in sugars..there's probably medication available (Metformin) but you probably wont get it subscribed unless you have type II diabetes
Answered by jimmi_dean1 - Wed Jun 18 08:53:42 2008
advanced glycation end products?
Q. advanced glycation end products?
Asked by michael - Fri Dec 8 04:24:58 2006 - - 2 Answers - 0 Comments
A. This is the cross linking of proteins that occur mainly in the context of high blood sugar, or hyperglycemia. It causes tissue to become "stiff" and rigid. AGE's are thought to be associated with the ageing process, and are much higher in diabetics. A diabetic's A1c number loosely correlates with the amount of AGE's their body is producing at that time. The higher the A1c, the more AGE's, and the more damage that is occurring to the body. Taking anti-inflammatories, such as Omega 3 EFA and anti-oxidants may help reduce AGE's, alongside tight blood glucose control.
Answered by reginachick22 - Fri Dec 8 05:33:44 2006
Q. advanced glycation end products?
Asked by michael - Fri Dec 8 04:24:58 2006 - - 2 Answers - 0 Comments
A. This is the cross linking of proteins that occur mainly in the context of high blood sugar, or hyperglycemia. It causes tissue to become "stiff" and rigid. AGE's are thought to be associated with the ageing process, and are much higher in diabetics. A diabetic's A1c number loosely correlates with the amount of AGE's their body is producing at that time. The higher the A1c, the more AGE's, and the more damage that is occurring to the body. Taking anti-inflammatories, such as Omega 3 EFA and anti-oxidants may help reduce AGE's, alongside tight blood glucose control.
Answered by reginachick22 - Fri Dec 8 05:33:44 2006
From Yahoo Answer Search: 'glycation'
Wed Mar 23 03:59:26 2011
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Glycation (sometimes called non-enzymatic glycosylation) is the result of a sugar molecule, such as fructose or glucose, bonding to a protein or lipid molecule without the controlling action of an enzyme. All blood sugars are reducing molecules. Glycation may occur either inside the body (endogenous glycation) or outside the body (exogenous glycation). Enzyme-controlled addition of sugars to protein or lipid molecules is termed glycosylation; glycation is a haphazard process that impairs the functioning of biomolecules, whereas glycosylation occurs at defined sites on the target molecule and is required in order for the molecule to function. Much of the early laboratory research work on fructose glycations used inaccurate assay techniques that led to drastic underestimation of the importance of fructose in glycation.
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