Glycation

Glycation occurs when sugar molecules bind themselves to our skins protein molecules.

Article Source 2009

Glycation is an inflammatory biochemical process that occurs when a glucose sugar molecule binds to a protein molecule without the influence of enzymes.

Forever Young M.D. Nicholas Perricone 2010

Glycation and AGEs are highly damaging to all organ systems, including the skin.

Forever Young M.D. Nicholas Perricone 2010

These compounds, known as Advanced Glycation End Products (AGEs for short) are highly destructive to the body.

Dr. Nicholas Perricone: The Dieter's Best Friends Series: Top Ten Foods for Appetite Control--Part 1 2009

If so, you should can your health care reform nonsense (on either side of the issue) and just spend money making and enforcing laws banning alcohol, tobacco, trans fats, any foods containing Advanced Glycation End products and limit caloric intake to either 1300 or 2000 kilo-calories per day (depending on whether you think caloric reduction is effective in humans).

The Volokh Conspiracy » Failing To Understand How Markets Work: 2009

Glycation transforms the molecular structure of cells, damaging their function and making them die an early death.

The Source Woodson Merrell 2008

Glycation is never a normal process, but it is becoming more prevalent in our society where highly concentrated sugar increasingly in the form of high fructose corn syrup is pervasive.

The Source Woodson Merrell 2008

Advanced Glycation End products (AGEs) are coming to be known as Advanced Lipoxidation End products (ALEs), too, meaning that the damage comes from the oxidation of PUFAs (which are abundant in modern diets, and build up in the body with age).

Nutrition & Metabolism meeting | The Blog of Michael R. Eades, M.D. 2008

Glycation transforms the molecular structure of cells, damaging their function and making them die an early death.

The Source Woodson Merrell 2008

Glycation is never a normal process, but it is becoming more prevalent in our society where highly concentrated sugar increasingly in the form of high fructose corn syrup is pervasive.

The Source Woodson Merrell 2008