How Sugar Makes Us Age - Protein Cross-Linking and Aging

How Sugar Makes Us Age - Protein Cross-Linking and Aging

What is Cross-Linking?:

When you heat onions or toast bread, the sugar molecules bond to protein molecules. This bonding, which in cooking is called carmalization, is a result of the sugar molecules attaching to protein molecules. When this happens, a series of reactions occur (called glycation) that result in protein molecules bonding to each other.

什麽是交聯？ ： 當您加熱蔥或多士麵包時，糖分子與蛋白質分子結合。 這接合，在烹調稱焦糖化 carmalization ，是附有蛋白質分子的糖分子的結果。 當這發生時，一係列的反應發生 ( 叫 糖基化 glycation) 在互相結合的蛋白質分子的那個結果。

This Happens in My Body?:

Chemically speaking, yes. The process is slow and complicated, but over time more and more protein molecules are cross-linked. These cross-linked molecules don't function propoerly. When enough cross-linked molecules accumulate in a specific tissue (such as cartilage, lungs, arteries and tendons), there can be a change in function.

這在我的身體發生？ ： 化工講話，是。 過程是慢和複雜的，但是蛋白質分子越來越隨著時間的推移被交互相聯。 這些被交互相聯的分子 don' propoerly t 作用。 當足夠的被交互相聯的分子在一個具體組織積累 ( 例如軟骨、肺、動脈和腱 ) ，可以有在作用上的一個變化。

What Changes With Cross-Linking?:

Basically, things become stiffer. When tissues stiffen, they do not function as efficiently. Many of the symptoms of aging have to do with the stiffening of tissues. Cataracts, for example, are a stiffening of your eyes' lenses.

什麽改變與交聯？ ： 基本上，事變得更加僵硬。 當組織僵住時，他們不起作用作為高效率地。 許多老化的症狀和僵住組織有關。 大瀑布，例如，是僵住您的 eyes' 透鏡。 ( 例如軟骨、肺、動脈和腱 ) ，可以有在作用上的一個變化。

Can I Stop It?:

No, but you can slow it down. Researchers believe that if the concentration of sugar in the blood is high, then more cross-linking occurs. Everyone could benefit from keeping their blood sugar from spiking. Foods with a high glycemic index, such as sugary sodas and juices, release sugar into the body quickly. These foods have been associated with cardiovascular disease, possibly because of protein cross-linking.

能我停止它？ ： 不，但您可能減慢它擊倒。 研究員相信，如果糖的集中在血液的高，然後更多交聯發生。 大家能受益於保留他們的從釘牢的血糖。 與一個高糖血症索引的食物，例如含糖的蘇打和汁液，迅速釋放糖入身體。 由於蛋白質交聯，這些食物同心血管疾病聯係在一起，可能。
http://longevity.about.com/od/researchandmedicine/p/crosslinking.htm