Glycation in Metabolic Syndrome, Type 2 Diabetes and Aging

Posted by Ralph Sanchez, L.Ac., CNS, D.Hom. on 11/6/2011 to Type 2 Diabetes/Metabolic Syndrome

A good visual of what the glycation process does to the tissues in your body is the example of many foods and the cooking process that results in a caramelized or browning of those foods. Remember that last yummy dessert you noticed that had an attractive caramelized layer on top or the nice brown crust on your croissant? Referred to as the Maillard Reaction in cooking, caramelization of food or the browning of it, is also what happens to the tissues in your body as they are exposed to higher levels of blood sugar over time.

Glycation and the resulting damage to the body's tissues and DNA have been implicated as significant contributors to many progressive diseases of aging. A good way to check if you are glycating at an unhealthy rate, is to check your hemoglobin A1c (HgA1c). This test can easily be added to a blood chemistry work up and is used to evaluate long-term glucose control in patients with diabetes. However, the same blood test also helps identify age-accelerating glycation reactions in the body.

HgA1c levels over 6% indicate a prediabetes condition or frank diabetes. For healthy aging, research indicates that a hemoglobin A1c level of less than 5% is ideal. However, that is a very difficult goal to achieve for most aging individuals, or for anyone diagnosed with MetS and type 2 diabetes. At the very least, shoot for between 5 to 5.5 %. On a typical blood chemistry report, the usual reference range for HgA1c, also referred to as HbA1c, is 4.3% - 5.9%.

Now if you want deter too much unhealthy glycation, cut or avoid as much as possible the sugars and refined starches in your diet that can cause higher blood sugar levels. Of course, avoid carmelized, or "browned foods" such as charbroiled and blackened meats, and bakied goods. For added protection, take a tip from the research that demonstrates that common herbs and spices are natural anti-glycators and use liberally. Polyphenols in herbs and spices block the formation of compounds (AGEs) that contribute to damage caused by diabetes and aging. The ones that demonstrated to be the most protective were extracts of cloves, cinnamon, ground Jamaican allspice, sage, oregano, marjoram, tarragon, and rosemary.(1)

If you want that extra edge against glycation I recommend a few products. I personally take Ultimate Antiox Full Spectrum which contains a wide variety of herb and spice extracts, products that contain lipoic acid (Metabolic Synergy, R-Lipoic Acid) , and Carnosine. Carnosine is an amino acid compound that has antioxidant benefits, and reduces glycation reactions. It is the most potent inhibitor of glycation available in a supplement.

Lipoic acid is another powerful antioxidant and anti-glycating nutrient, and mounds of research demonstrates it's clinical application in the prevention, and treatment of sugar metabolism and insulin resistance disorders--Metabolic Syndrome, and type 2 diabetes. For more information on the role of lipoic acid in sugar metabolism and insulin resistance, please read my article: "The Vital and Protective Role of Alpha Lipoic Acid in Blood Sugar Metabolism and Insulin Sensitivity"

Reference:

1. Inhibition of Protein Glycation by Extracts of Culinary Herbs and Spices
Rebecca P. Dearlove, Phillip Greenspan, Diane K. Hartle, Ruthann B. Swanson, and James L. Hargrove.
Journal of Medicinal Food. June 2008, 11(2): 275-281.