What is glycation (or the Maillard reaction)?

by VK6 Administrator

Glycation – a simple definition

Glycation, also known as the Maillard reaction, is the binding of sugars to proteins [1]. It both occurs spontaneously in the body as well as when we cook certain foods.

This chemical reaction leads to the development of glycated proteins, which accumulate inside cells and cannot be eliminated.

In a matter of days, glycated proteins are converted into compounds called Amadori products [2]. After a few weeks, these end up forming Maillard products, or AGEs (Advanced Glycation End Products). Once underway, this last conversion is irreversible [3].

AGEs accelerate ageing

Maillard products are known to promote the development of various problems :

  • stiffening of blood vessels;
  • deterioration of tissues;
  • changes to collagen which are responsible for an increase in wrinkles ;
  • problematic skin healing;
  • opacification of the eye’s lens;
  • a sharp increase in oxidative stress [4-5].

In short, the various stages of glycation together cause an acceleration in ageing [6-7]. This process is stimulated by an overload of sugar in the body, and thus has an even more dramatic effect on diabetics (who have elevated levels of glycated haemoglobin) [8-9].

What can you do to fight glycation?

The solution lies primarily in what you eat

If you want to fight this ‘caramelisation’ of your body and slow down the effects of ageing, you need to start by looking at your diet...

Modern diets are often high in sugar and contain too much food cooked at high temperatures, both of which encourage protein glycation [10].

Which foods and cooking methods should you prioritise?

To prevent excessive glycation in your body:

  • reduce your consumption of sugary desserts, especially those cooked at temperatures above 180°C (cakes, crème brulée, caramel ...);
  • eat less ‘browned’ food (barbecued meat, roast chicken, over-baked bread...)
  • avoid highly-processed products;
  • reduce your alcohol intake (especially beer and whisky...);
  • eat more fruit and vegetables – preferably raw, dairy products (low-fat versions), fish, pulses and wholegrains;
  • and choose lower temperature cooking methods, such as poaching, steaming and boiling [11].

To combat glycation, it’s also important to take regular exercise and to make sure you manage day to day stress effectively [12].

Nutrients known for their anti-glycation effects

The benefits of chromium, vitamin B complexes, cinnamon extract...

In recent years, a number of studies have highlighted certain substances with the potential to help inhibit the formation of AGEs [13-14].

They include:

  • Chromium an essential trace element, plays a role in carbohydrate, lipid, and protein metabolism by potentiating insulin action. Scientists have proposed that chromium binds to an oligopeptide to form chromodulin, a low-molecular-weight, chromium-binding substance that binds to and activates the insulin receptor to promote insulin action [26-31];
  • Vitamin b complexes:
    • Thiamine (a derivative of vitamin B1) is both water- and fat-soluble, it is a much more absorbable form which passes easily through cell membranes. It is beneficial in treating diabetes-related peripheral neuropathy and has a significant inhibitory effect on AGE (Advanced Glycation End) products and provides effective protection for ocular health, the nervous system and blood vessels, all of which are particularly vulnerable [32];
    • Riboflavin (also known as vitamin B2) is an essential component of two major coenzymes, flavin mononucleotide (FMN; also known as riboflavin-5’-phosphate) and flavin adenine dinucleotide (FAD). These coenzymes play major roles in energy production; cellular function, growth, and development; and metabolism of fats [33-35]. The conversion of the amino acid tryptophan to niacin (sometimes referred to as vitamin B3) requires FAD [35]. Similarly, the conversion of vitamin B6 to the coenzyme pyridoxal 5’-phosphate needs FMN. In addition, riboflavin helps maintain normal levels of homocysteine, an amino acid in the blood [33].

    • Nicotinamide is a naturally-occurring form of vitamin B3 that works within every cell to support healthy metabolism and detoxification, help us age well and exercise better, and support cognitive function. Nicotinamide is able to raise a coenzyme called NAD+, an essential molecule your body uses to regulate cellular metabolism, ageing  and DNA repair, as well as combat oxidative stress, a significant contributor to age-associated changes in the body. Unfortunately, the amount of NAD+ the body makes naturally declines as we age, with a corresponding decrease in the activity of numerous enzymes and healthy ageing proteins [36-39].

    • Pyridoxine hydrochloride (a form of vitamin B6) is recognised for supporting normal metabolism of proteins and glycogen. In the body, it is thought to form complexes with certain ions that catalyse the oxidative reactions specific to the late stages of the protein glycation cascade [21-23];
  • and finally, Cinnamon extract, a rich botanical source of polyphenolics that display anti-diabetic activity and appears to help reduce water-retention and combat the free radicals that encourage the conversion of Amadori products into AGEs [40].

Further scientific research is needed in order to clarify all the mechanisms involved.

A supplement combining all the most effective substances in this field

Certain supplements have been formulated to combine several of these micronutrients. One of the best-known is S-block, which amongst other synergistic compounds, contains high levels of chromium, vitamin B complexes such as thiamine, riboflavin and pyridoxine and cinnamon extract. Why not discover for yourself the benefits of this formulation based on cutting-edge research?

S-block Anti-glycation Antioxidant beauty-boosting supplement for AGEs 60 Tablets Made In Australia
 

 

References

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  2. Shumilina J, Kusnetsova A, Tsarev A, et al. Glycation of Plant Proteins: Regulatory Roles and Interplay with Sugar Signalling?. Int J Mol Sci. 2019;20(9):2366. Published 2019 May 13. doi:10.3390/ijms20092366
  3. Gkogkolou P, Böhm M. Advanced glycation end products: Key players in skin aging?. Dermatoendocrinol. 2012;4(3):259-270. doi:10.4161/derm.22028
  4. Gill V, Kumar V, Singh K, Kumar A, Kim JJ. Advanced Glycation End Products (AGEs) May Be a Striking Link Between Modern Diet and Health. Biomolecules. 2019;9(12):888. Published 2019 Dec 17. doi:10.3390/biom9120888
  5. Fournet M, Bonté F, Desmoulière A. Glycation Damage: A Possible Hub for Major Pathophysiological Disorders and Aging. Aging Dis. 2018;9(5):880-900. Published 2018 Oct 1. doi:10.14336/AD.2017.1121
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