Glycation and AGE's

#Glycation is known as browning or carmilization or the #Maillard reaction. Coined by Professor Maillard in 1912.

We are all #browning all the time. The faster the reaction, the faster you age. Can you slow it down? Yes!

How does glycation occur? #Sugar binds to a protein. #Glucose and fructose are sugars, but they glycate at different speeds. #Fructose glycation is up to 10x faster at glycating proteins. Fructose glycation generates more reactive oxygen species.

When it comes to #aging, fructose is worse than #Glucose.