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Anti Glycation Should Be Done Now Maintain Skin and Our Health

ECHEMI 2021-12-14


The word "anti-glycation" is a word we hear quite often in our daily lives. To have good skin, it is very important to fight against glycation. However, many people don't understand how to do it properly. To know how to properly anti-glycation, first we have to find out what "anti-glycation" is.


It is well known that sugar, like salt, is essential in our daily lives. Many of the foods we encounter in life contain some amount of sugar. Those dessert drinks with extremely high sugar content are even more popular. And once these foods are consumed in excess, they can easily lead to skin glycation.


The "glycation" refers to the dermal collagen and elastin of the skin being affected by sugar. Under the effect of glycation, the collagen and elastin will change in physiological function and gradually reduce the support role of the skin tissue, resulting in a decrease in skin elasticity and aging.


Glycation: French chemist L.C. Maillard discovered in 1912 that glycine and glucose form a brown substance when mixed with heat. A classical foreign experimental model of glycation reaction: 0~1.0 mol/L of glucose solution was added to 1.0 mol/L aqueous amino acid solution respectively and heated at 95°C for 3 hours. From the experiment, it can be understood that sugar meets protein and turns brown under specific conditions, which is an important factor leading to dull skin.


Still can't understand? Think about sweet and sour pork, is it golden and crispy in appearance? Ever wondered why sugar-sweetened pork ribs, braised pork and other dishes with golden surfaces are fried with sugar color? It is in the use of this saccharification reaction process.


Therefore, the so-called "anti-glycation" is to reduce the rate of loss of vitality of collagen and elastin as much as possible to ensure that the skin remains relatively young.


Advanced glycationend products (AGEs) are the products of excess sugar and protein binding, and have two sources in the body: the synthesis of AGEs from excess sugar and protein in the body, and the ingestion of AGEs from food through food. They are able to combine with the body's tissue cells and destroy them.

Studies have proven that AGEs accelerate the aging of the body and can cause various chronic degenerative diseases, such as diabetes, Alzheimer's disease, atherosclerosis and other diseases. Therefore, reducing AGEs can play a role in anti-aging and preventing various chronic degenerative diseases.


Does "anti-glycation" mean giving up all sugar?

Of course not.

Refined added sugars are sugars or syrups that are added to foods during the manufacturing and preparation process, including white sugar, white sugar, brown sugar, honey, glucose syrup, and so on.


What foods contain more sugar that we should be aware of?


Cereals are also an important food source for consuming carbohydrates, and there are many kinds of cereals, such as rice, millet and wheat are all cereals, and cereal food is also a traditional staple food for Chinese people. The carbohydrate per hundred grams of rice can be as high as about 75 grams.


Sugar cane and bananas can also provide rich carbohydrates in them, with about 16 carbohydrates per 100 grams of sugar cane and 19 grams per 100 grams of bananas.


Potatoes and sweet potatoes are also not low in carbohydrates. Potatoes are also known as potatoes, with about 16 grams of carbohydrates per hundred grams of potatoes. Sweet potatoes have about the same carbohydrate content as rice, with about 23 grams of carbohydrates per hundred grams of potatoes.



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