What is Glycation?

What is glycation? In short glycation is a scientific term for what happens when sugars, such as fructose or glucose, combine with proteins or lipid molecules. Additionally, glycation is the process bakers and cooks refer to as browning. You may be shocked to learn that this browning actually happens to us as we age. From an anti-aging perspective this is not a good thing.

With this information it is easy to see that we have two forms of glycation that we need to be concerned about. We have Endogenous glycations, which predominately occur in the bloodstream and Exogenous glycations that occur out side the body.

Did I mention that Glycation and AGEs have a very important partner in the damage of our tissues? That partner in the initiation and acceleration of these diseases, especially oxidative stress and inflammation, are the free radicals that we are learning so much about. To make matters worse glycated proteins are estimated to generate 50 times more free radicals than non-glycated proteins. Again, from an anti-aging standpoint this is something of great importance.

Lastly, for some good news. Scientists have discovered that alpha lipoic acid can arrest the glycation process. Additionally, it has been discovered that N-acetyl-cysteine (NAC) slows the glycation process. As an added benefit scientists discovered that lipoic acid aids in the restoring of glutathione and vitamin C. As you may imagine the flavanoids found in fruits, vegetables, and whole grains have been found to reduce the glycation of hemoglobin.

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