Anti-glycation -- The new approach of anti-aging 抗糖基化 -- 新兴的抗老化

Advance glycation end products (AGEs) are the end product of a process refer to as glycation, in which a sugar molecule bonds to a protein without an enzyme to control the reaction through normal course of metabolism. An example is the skin of a grilled chicken versus a boiled chicken. The brown color on the grilled chicken skin is the evidence of AGEs, where the brown color does not present in boiled chicken skin. Glycation often involves sugar binding proteins such as collagen and elastin. Accumulation of AGEs stiffen collagen network and ultimately leads to apoptosis (death of cells). As a result, skin becomes wrinkled and dull when collagen damages and collapses. 

Glycation does not just occur in skin, it can happen in any part of the body. Formation of AGEs has been shown to contribute to the progression of age-related diseases and study had shown that the process is accelerated in the case of diabetes. Besides aging that cause AGEs to accumulate in body, diet is another significant source. Foods that are cooked till brown with high heat are likely to be the most damaging. For instance, baking, broiling, roasting and barbeque-ing. A very partial list of high AGEs food includes donuts, barbecued meats, cakes and dark colored soda.  

糖基化 (glycation) 是糖分和蛋白质在体内缺乏酵素的控制下所产生的反应，是一种老化过程，也属于正常的新陈代谢过程。而高级糖基化终产物（AGE）就是糖基化过程最后留下的物质。举个例，相比一只被烘烤的鸡和一只被蒸熟的鸡。烘烤的鸡皮是皱皮和呈现棕色，而被蒸熟鸡就不会。棕色的鸡皮就是糖基化终产物（AGE）。糖基化往往涉及与糖结合的蛋白质如胶原蛋白和弹性蛋白。AGEs  会累积在皮肤内，令胶原蛋白组织硬化和倒塌，导致细胞凋亡。因而引起皱纹和令肌肤失去光泽。

糖基化不仅使肌肤老化，它也产生在身体的任何部分。 AGEs 的形成已被证实会导致因年龄增长而引起的疾病。研究显示，糖基化的过程在糖尿病的情况下，会更加快速。除了年龄增长（老化），饮食也是糖基化另一个主要原因。用高温烹煮至深褐色的食物，是最具破坏性的。例如，烘烤和烧烤，其中的食物包括油炸圈饼，烤肉，蛋糕和深色汽水。