When Glucose Becomes Toxic ?
glucose is not as innocent as we thought. It is involved in the processes of weathering and degradation of the body such as glycation and free radical generation. This dual mechanism is known as the glycoxidation.
Small Cooking Fire Inside: Glycation :
Watch a piece of meat cooked in a frying pan: it turns brown. Glucose reacts with proteins in the meat heat and considerably accelerates the reaction. Glucose can indeed attach to proteins but also DNA, our genetic code, and said lipid in reactions of glycation.
Glucose-bridges proteins were discovered in 1912 by Louis-Camille Maillard. It was not until the year 1970 that biologists accept that these reactions can occur in the body causes the protein complex sugar chain reaction leading to compounds called AGE (advanced glycation endproduct) that its supposed to favor disease chronic, AGE are also capable of fouling of molecules from the blood such as albumin, antibodies, cholesterol. They contribute to the development of atherosclerosis but also cataracts.
Free Radicals Formation :
Part of the oxygen we breathe molecules gives rise to particularly aggressive and unstable free radicals, poisons to the body. Denatured proteins by glucose can react with oxygen to form free radicals. If free radicals are too many, they destroy more cells than the body can not make them, it is the aging process.
Under certain conditions this number exceeds processu physiological talking oxidative stress.
Free radicals can then attack the support of the genetic code and cause cansers. They can oxidize and cause one cholestér rétécissement of arteries leading to infarcus.That is why it is important to avoid high GI foods.
The oxygen we breathe is essential to life, but it also generates free radicals. The burning of sugars and fats that gives us our energy is unfortunately Incomplete 5% of this energy dissipates in the body as free radicals, molecules that possess an unpaired electron and are always looking for balance.
The free radical will try to capture the electron is missing or getting rid of the extra electron in denaturing healthy cells.
glucose is not as innocent as we thought. It is involved in the processes of weathering and degradation of the body such as glycation and free radical generation. This dual mechanism is known as the glycoxidation.
Small Cooking Fire Inside: Glycation :
Watch a piece of meat cooked in a frying pan: it turns brown. Glucose reacts with proteins in the meat heat and considerably accelerates the reaction. Glucose can indeed attach to proteins but also DNA, our genetic code, and said lipid in reactions of glycation.
Glucose-bridges proteins were discovered in 1912 by Louis-Camille Maillard. It was not until the year 1970 that biologists accept that these reactions can occur in the body causes the protein complex sugar chain reaction leading to compounds called AGE (advanced glycation endproduct) that its supposed to favor disease chronic, AGE are also capable of fouling of molecules from the blood such as albumin, antibodies, cholesterol. They contribute to the development of atherosclerosis but also cataracts.
Free Radicals Formation :
Part of the oxygen we breathe molecules gives rise to particularly aggressive and unstable free radicals, poisons to the body. Denatured proteins by glucose can react with oxygen to form free radicals. If free radicals are too many, they destroy more cells than the body can not make them, it is the aging process.
Under certain conditions this number exceeds processu physiological talking oxidative stress.
Free radicals can then attack the support of the genetic code and cause cansers. They can oxidize and cause one cholestér rétécissement of arteries leading to infarcus.That is why it is important to avoid high GI foods.
The Oxygen Certainly Vital, But..
The free radical will try to capture the electron is missing or getting rid of the extra electron in denaturing healthy cells.
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