Glycation Key Factor of Aging
When we talk about the causes of aging and wear of our bodies, we immediately think of free radicals and oxidation or hormonal decline. But few people know the phenomenon of glycation, which is one of the fundamental mechanisms of aging and can have consequences at least as important for health. This phenomenon is natural and a healthy organism usually knows how to manage it, but it can get carried away when you consume, for example, too many sugars, too many products heated at high temperature or when you suffer from stress.
Glycation is a kind of “spontaneous caramelization” of organic proteins. It is neither programmed nor desired by the body and occurs simply because of the presence of sugars and blood and cell proteins.
Discovered in 1911 by Louis-Camille Maillard, this physico-chemical phenomenon acts as well outside the organism as in the heart of our cells. For example, this reaction causes browning of food when cooked at high temperatures. However, only about 10% of the glycated products found in the bloodstream come from the diet (foods undergoing cooking on high heat: oven, barbecue, fried…). The rest is made in the body.
These glycated products obtained are burnished compounds that look like humus – and are of very similar composition. This simple fact makes it possible to apprehend the gravity of such a reaction in the heart of life!
This is the third step that becomes serious
The glycation reaction takes place in 3 stages, leading over time to more and more complex compounds that are dangerous for health.
- Step 1 (after a few hours):
Amino acids + glucose turn into glycated proteins
- Step 2 (after a few days):
The glycated proteins are transformed into products of Amadori
- Step 3 (after a few weeks):
Amadori’s products are transformed into AGE (Advanced Glycation End Products)
The installation of the first 2 stages (glycated proteins or “Schiff bases” then “Amadori products”) depends on the surrounding sugar level and varies from a few hours to a few days. These two stages are reversible.
The last stage (creation of glycation end products, AGEs, from Amadori products) is irreversible and progresses regardless of blood glucose. This reaction occurs in just a few weeks.
The damage in the body
The glycated products are found in the blood, on the cell surface and in the cell. They can even cross the placental barrier.
They accelerate the aging and dysfunction of all organs by changing the structure of certain cell sites, to the point where there is a striking relationship between diabetes complications and negative health changes due to aging.
The glycated products generate a major oxidative stress and self-maintained (self-creation of a high rate of free radicals).
They have mutagenic and carcinogenic properties, facilitate the installation of inflammatory diseases (polyarthritis for example), are involved in diseases of the eyes (cataract, retinopathies..), heart and vessels, kidneys ….
In particular, they contribute to the degeneration of neurons ( Parkinson, Amyotrophic Lateral Sclerosis … ), to the point that Alzheimer ‘s disease , for example, is considered as a true “type 3 diabetes”.
Prevention and treatment of glycation
Given the severity of the symptoms generated by glycation, the glycated protein level is monitored very closely in people at risk, diabetics for example. It consists mainly of assaying a particular blood protein, glycated hemoglobin HbA1c, which corresponds to stage 2 of the glycation reaction. In diabetics, for example, the maximum equilibrium rate varies from 6 to 7.5% (health standards: 4 to 6%).
But in people who do not suffer from pathologies considered “at risk” are, in general, not monitored at all.
The ability to harm glycated products is found especially when one arrives at the stage of AGE, terminal and irreversible stage of glycated products. The important thing is therefore to avoid arriving at this stage or not to amplify it if one has already passed the stage of the AGEs.
It is thus techniques of prevention / slowing down of the toxic process which will be studied in first intention and which will be also the most effective.
In priority, diet and lifestyle: diet limiting blood sugars after meals (low glycemic index foods), adoption of gentle cooking methods, balanced lifestyle (moderate physical activity, stress management …).
In the chemical pharmacopoeia, some drugs such as antioxidants or antidiabetic agents (metformin, aminoguanine …) have been tested, but all have many side effects.
Other solutions exist in the natural pharmacopoeia: extracts of plants, mixtures, micronutrients … used in a traditional way in the fight against degenerative pathologies and their consequences. Known for millennia, their conditions of use limit the possible undesirable effects.
The list of natural remedies is long!
Some plants have the ability to maintain insulin sensitivity. It is :
- the Banaba,
- the Yacon
- Gymnema sylvestris (Ayurvedic product).
It is also essential to provide the body with the mineral elements involved in the process of controlling blood sugar, for example
Other plants or plant extracts, known for their anti-inflammatory and anti-oxidant abilities, limit the first stages of glycation. They are well known and referenced:
- green tea,
- red vine,
- guava leaves and walnut,
- alliaceous (garlic, onions, leeks),
- cinnamon (in addition to the biological activity mentioned above),
Some micronutrients also have a favorable impact on both health and the limitation of glycation:
- pyridoxamine (vitamin B6)
- polyphenols (especially resveratrol),
- Ra-lipoic acid
- flavonoids …
Others have a more direct action on the creation of AGEs:
- longanin (extract of the nugget),
- sulforaphane (cabbage extract),
- Asian acid (for youth skin – Centella asiatica extract),
- Indian ginseng ( Ashwaganda ) or Chinese Qifu-Yin (both traditionally used for the prevention of Alzheimer’s)…
Finally, an element we think little about: oxygen. It is necessary to have, constantly, a balanced cellular oxygenation. The lack of oxygen or hypoxia is not due to a lack of oxygen in the surrounding environment, but to the difficulty for the body to bring this element to the level where it is used, the cell. Air pollution or food, simple inflammation or more installed disease, stress, age .. everything contributes to the installation of this deficit. It is now recognized that chronic hypoxia potentiates the onset of diabetes, neurodegenerative diseases and, as a rule, inflammatory, metabolic and cancerous diseases.
Jacquier Air Bowl – the principle of which is the inhalation of processed natural products intended to improve the bioavailability of oxygen in the blood – has been tested in the fight against hypoxia and glycated proteins ( to learn more about this study visit www.holiste.com). This experience has established that:
- the levels of glycated hemoglobins in mammals breathing the Inhalations air Bowl are lower than those who do not. Even better, the longer and often repeated the breathing sessions, the more positive the difference is compared to the control group,
- Bolus air treatment significantly decreases the level of glycated hemoglobin in a blood sample while control samples do not vary
The Jacquier Air Bowl would therefore be able to limit the glycation of proteins in living organisms and / or promote the “deglycation” of the proteins affected.