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If
you have been learning about Diabetes, you may have
heard of “AGEs” – Advanced Glycation End Products. AGEs
can form in foods. These substances are the result of a
series of chemical reactions (“glycation”) that occur
when a combination of sugar with either protein or fat
is heated. Glycation results in the linking together of
proteins that would not normally be linked (called
“cross-linking”) For example, when you mix sugar with
egg whites (protein) to form a meringue and then place
it under the broiler to brown, AGEs are formed. Crème
Brulee is another example of a food with AGEs, as are
toasted bread and carmelized onions.
These end products are also formed inside the body by
normal metabolic processes that combine proteins or fats
with sugar. AGEs can accumulate beyond normal levels
when blood sugars get too high as in diabetes and over
time as we age. AGEs function both inside and outside of
cells. They can change the normal consistency of the
medium the cells are dispersed in (called the “matrix”)
making it more stiff. Their actions can permanently
change cell structure and disrupt cell function. Many
tissues have special receptors for the AGEs and when the
AGEs bind to the receptors they can generate signals
that tell other cells to secrete inflammatory
substances, change the action of hormones or create free
radicals. They reduce the availability of nitric oxide
in the blood vessels. This molecule inhibits mechanisms
that prevent (atherosclerosis) hardening of the
arteries. In summary, AGEs contribute to aging and to
complications of diabetes such as arthritis, hardening
of the arteries, kidney problems, eye problems,
neuropathy and other conditions. The free radical
formation AGEs stimulate can negatively affect every
single cell and molecule in the body!
Once AGEs are formed, they may be irreversible.
Fortunately, the body detoxifies some of the precursors
of AGEs and inhibits some production. Beyond these
mechanisms, research offers other possible ways to
reduce AGEs. In a study published in the Journal of
Agricultural Food Chemistry, Feb, 2008 substances in
cinnamon similar to those found in green tea were able
to significantly reduce the formation of AGEs.
Furthermore, the antioxidant action of these cinnamon
and green tea components can prevent damage from the
free radicals AGEs generate.
Research done in 1999, in Germany and published in
Biofactors showed that Alpha Lipoic Acid prevents
the AGEs-activation of a particular inflammatory
substance, “NF kappaB”. In a 2005 study done in India
and published in Pharmazie, alpha lipoic acid
inhibited AGEs formation and accumulation. Alpha lipoic
acid also helps the “powerhouses” in the body’s cells
more effectively convert glucose into energy, reducing
blood sugar levels. Perhaps above all else, alpha lipoic
acid is the most potent antioxidant; thus, it protects
the body from all kinds of free radical damage.
Of course, whether or not you have diabetes, keeping
blood sugar, blood lipids and blood pressure under
control and minimizing consumption of foods containing
AGEs are very important for general good health. Talk to
your health care practitioner about a low glycemic diet
and supplementation for Diabetes support, including
formulas that may inhibit Advanced Glycation End
Products (AGEs) |
