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食物在烹调或加工过程中形成的“糖化蛋白”产物一直被人们所忽略,它和人体健康有什么关系?它到底是消化之后就彻底无害化的成分,还是货真价实的食品毒素?怎样在日常烹饪时注意避免其危害?本刊特邀营养专家为你解读——糖化蛋白,特别是晚期糖基化终末产物(AGEs),几乎被看作是毒素,在糖尿病和多种慢性病当中,都是人体的重要致病因素。AGE s是糖、脂肪中的羰基和蛋白质、核酸等物质的游离氨基之间发生“美拉德反应”的结果,而且具有高度的反应活性。在正常生理反应当中,这种反应难以完全避免,但是如果这个反应过度,高水平的AGE s进入组织器官当中,就会造成组织损害,破坏正常细胞的结构和功能,从
The “glycated protein” product formed by the cooking or processing of food has always been neglected and has something to do with human health. Is it completely detoxified after digestion? Or is it a genuine food toxin? In daily cooking to avoid harm? This article invited nutrition experts to interpret for you - Glycated proteins, especially advanced glycation end products (AGEs), is almost regarded as a toxin in diabetes and a variety of chronic diseases , Are important human pathogenic factors. AGE s is the result of “Maillard reaction” between sugar, carbonyl and protein in fat, and free amino groups of nucleic acids and other substances, and has high reactivity. In normal physiological reactions, this reaction can not be completely avoided, but if this reaction is overdosed, high levels of AGEs enter the tissues and organs, causing tissue damage and disrupting the structure and function of normal cells.