The so-called "saccharification" refers to the combination of the important protein in our body and the "sugar" ingested through diet, which leads to the qualitative change, yellowing and brittleness of protein.
Intuitive manifestation of glycosylation: French chemist L.C.Maillard discovered in 19 12 that glycine and glucose would form a brown substance when mixed and heated. A classic experimental model of foreign saccharification reaction: adding 0 ~ 1.0mol/L glucose solution to1.0 mol/l amino acid aqueous solution and heating at 95℃ for 3 hours. From the experiment, we can know that when sugar meets protein, it will turn brown under certain conditions, which is an important factor leading to dark yellow skin. Still can't understand? Think of sweet and sour pork ribs. Are they golden and crisp? Have you ever wondered why sweet and sour pork ribs and braised pork should be fried with sugar until the surface is golden? Is to use this saccharification reaction process.
Saccharification reaction in the field of skin: the saccharification in our body is not as intense as mentioned above (the temperature of the human body is only 37℃), but the saccharification reaction in the human body is lifelong. When human metabolism slows down, the sugar in the body (such as glucose, fructose, galactose, etc. ) will continue to accumulate. When excess sugar meets protein (mainly collagen and elastin), collagen will be broken or disordered through non-enzymatic glycosylation reaction, and eventually advanced glycosylation end products (AGEs) will be generated. The key to supporting skin elasticity and tension is collagen fiber and elastic fiber in dermis, both of which are extracellular matrix components with slow metabolism (the half-life of collagen is calculated in years). Glycosylation can cause abnormal cross-linking between protein molecules, affect the normal arrangement and degradation of collagen fibers, and lead to inelastic and fragile collagen fibers, and the skin appearance is slack and wrinkled. Moreover, this abnormal cross-linking will affect the structure of extracellular matrix, thus affecting the adhesion, proliferation and differentiation of fibroblasts.
Advanced glycation end products (AGEs) are the combination of excess sugar and protein, and there are two sources in the body. One is that excessive sugar and protein synthesize AGEs in the body, and the other is that AGEs in food are ingested into the body through eating. AGEs can combine with tissues and cells of the body and destroy them. Studies have proved that AGEs can accelerate human aging and cause various chronic degenerative diseases, such as diabetes, Alzheimer's disease and atherosclerosis. Therefore, reducing age can play an anti-aging role and prevent various chronic degenerative diseases.
Antioxidant refers to the abbreviation of antioxidant free radical. Due to the constant contact with the outside world, including breathing (oxidation reaction), external pollution, radiation exposure and other factors, free radicals are constantly produced in the human body. Scientific research shows that cancer, aging or other diseases are mostly related to the production of excessive free radicals. Antioxidant is any substance that can effectively inhibit the free radical oxidation reaction at low concentration. Its mechanism of action can be directly acting on free radicals or indirectly consuming substances that are easy to produce free radicals to prevent further reactions. When the human body inevitably produces free radicals, it also naturally produces antioxidant substances that resist free radicals to offset the oxidative attack of free radicals on human cells. Studies have proved that the human antioxidant system is a perfect and complex system comparable to the immune system. The stronger the antioxidant capacity of the body, the healthier it is and the longer its life span.
To sum up, there are two anti-aging directions: one is to minimize the generation and accumulation of AGEs and free radicals in the human body; Antioxidant and anti-saccharification are indispensable.
1, decarboxylin
It acts on the oxidation pathway and prevents saccharification before it occurs. By "cheating" the advanced glycation end products, that is, the combination of AGEs and inducers, rather than important collagen and elastic fibers, becomes the first line of defense against the harm of glycosylation. Synergistic effect with aminoguanidine can effectively protect fragile and healthy natural collagen and elastic fibers, thus maintaining skin elasticity and softness, and helping to prevent the generation of fine lines and wrinkles in the future.
2、FN3K
FN3K is synthesized by fibroblasts themselves and can produce natural deglycosylation on collagen fibers, which is a secret weapon to resist glycosylation in skin cells. Therefore, by activating FN3K, we can break the stiff state of the skin from the source, restore the ideal elasticity of the skin, and successfully block the formation of wrinkles.
3. evening primrose oil
Promote decomposition and help excrete glycated protein AGEs produced in the body, making hardened skin soft and smooth.
4, sunflower seed essence
Sunflower seed essence contains glycopeptides, which can occupy the protein sites that sugar molecules often attach to during saccharification. Sunflower seed essence prevents saccharification by preventing sugar molecules from attaching to collagen, thus limiting and delaying the hardening and tangling of collagen.
5、ALSAGE α
By acting on oxidation pathway and enzyme pathway, the formation of glycosylated protein is blocked, thus inhibiting the formation of AGEs and keeping the skin soft, elastic and shiny.
6、ALSAGE b
Oral anti-glycation components can effectively block the glycation of collagen and improve skin quality from the inside out.
1, vitamin a (retinol)
For the skin, vitamin A can regulate the metabolism of epidermis and stratum corneum, protect epidermis and mucosa, and make bacteria less fragile. At present, vitamin A is considered to be very effective in anti-aging and improving wrinkles, so it is also widely used in clinic.
2, vitamin C.
Vitamin C itself is not only an antioxidant, but also can help the body regenerate other antioxidants, which has the effects of whitening and removing yellow, stimulating collagen proliferation and improving skin elasticity. But it is easy to be oxidized and discolored, and it will fail when exposed to light. Care products containing this ingredient should also be stored in the dark. As an important anti-aging nutrition, fortunately, most daily diets are rich in vitamin C.
3. Peptides
Peptides are small molecules of protein. Because collagen and elastin are macromolecular protein, they are not easily absorbed by the skin, while small peptides can be quickly absorbed by the skin, so they are often used for skin care. The skin care effect of the holy peptide is the first to promote the anti-aging and anti-wrinkle effects of the five-holy peptide and the six-holy peptide, and the brands are also in use. Wusheng peptide can inhibit proteolytic enzymes and stimulate collagen regeneration. Hexene peptide, also known as botulinum toxin, has the function of smoothing fine lines on the surface such as dynamic lines and expression lines.
4. Marine composition
Some deep-sea ingredients, such as astaxanthin and deep-sea seaweed, not only have strong antioxidant capacity, but also make the skin more transparent, moisturize dry skin and brighten the overall complexion. These deep-sea ingredients can promote the production of collagen, make the skin fuller and more delicate, and prevent dry lines and fine lines.
5. Grape seed
Grape seed is the most effective skin care among grapes. Grape seed has super antioxidant capacity, which is 50 times that of vitamin E. It can delay aging, keep skin healthy, prevent ultraviolet rays from invading the skin and prevent arteriosclerosis. Also known as skin vitamin, it is 20 times as much as vitamin C, among which phenolic anthocyanin has whitening effect according to its fat-soluble and water-soluble characteristics.
The above picture comes from the watermark in the lower right corner of the picture.
Obviously, in addition to being converted into energy to support normal life activities and glycogen stored in the liver, excess free sugar will combine with protein and fat to form hateful AGEs, which will harm our health and damage our face value.
The anti-glycation active ingredient can reduce the accumulation of AGEs in the body by blocking the generation of AGEs or promoting the excretion of AGEs.
In recent years, the hot topic of "anti-saccharification" has also spawned many related beauty products, which are expensive. Interested children's shoes can be compared with Baidu. Down and out, I will talk about how our dolls from poor families can fight against the pig-killing knives of the years more scientifically and economically.
(1) Supply energy (heat). About 70% of the energy of human activities is provided by sugar. Sugar is the only source of heat energy in the brain nervous system. Sugar is indispensable for breathing, blood circulation, limb movement and body temperature maintenance, especially for children's growth and development. Adults need 6 grams of sugar per kilogram of body weight every day on average.
(2) constitute body tissue. Liver and muscle contain glycogen and blood contains glucose. Part of body fat is converted from glycogen, and all tissues and organs of human body contain sugar. Glycoprotein synthesized with protein is the basic component of many hormones, enzymes and organisms. Mucin in glycoprotein is an important component of cartilage, bone, cornea and vitreous body of eye. Glycolipid is a combination of sugar and lipid, which is the main component of nerve tissue. Sugar is also an important part of genetic material (such as DNA).
(3) Protecting liver and detoxifying. When glycogen is stored in the liver, the resistance of human body to some bacterial toxins will be enhanced accordingly. Hepatic glycogen can promote liver metabolism, enhance liver regeneration ability, protect liver from damage and improve liver detoxification ability.
(4) Assisting fat oxidation. Fat oxidation in the body relies on sugar to supply heat energy. If the sugar supply is insufficient, the fat can't be completely oxidized into carbon dioxide and water, and too many acidic substances will be accumulated in the human body, causing acidosis.
Therefore, we must not give up eating because of choking. There is such a news: "The life span of mice can be extended to 1.5 times or even more by limiting their daily food intake to the extent that they can only maintain their basic survival. In other words, if the diet is strictly restricted, it is possible to live to 70 years old 1.5 times, that is, 105 years old or even more. "
But the other half of the experiment didn't tell you. Rats fed with strict food restrictions lost their vitality and even lost interest in the opposite sex. In the same way, completely abstaining from sugar not only has a great influence on the body, but also will only be listless every day, unable to turn around and depressed, even if it does not affect the physiological function. How can such a life be fun? If beauty is to be exchanged with appetite and passion for life, I would rather have a few more wrinkles and indulge my love for life and food.
In March this year, the World Health Organization suggested that the daily sugar intake of adults should be controlled at 5% of the total energy intake that day. For example, if someone needs 2000 calories a day, the added sugar should provide less than 100 calories. According to the calculation that 1 gram of sugar produces 4 kilocalories, then this person can consume 25 grams of sugar from food at most a day.
Some people may say, "I never eat sugar, so I can't eat too much sugar." Not necessarily. Sugar intake does not mean eating candy directly, but refers to the sugar content in various foods eaten every day. For example, a person eats100g of white bread (with a sugar content of 20g) and100g of yogurt (with a sugar content of10g) in the morning, drinks a cup of coffee (with a sugar content of10g) in the morning, and eats half a portion of fish-flavored shredded pork (with a sugar content of/0g) at noon. At the end of the day, 87 grams of added sugar was easily absorbed into the body. According to the recommendation of WHO, it obviously exceeds the standard.
It is not easy to limit sugar, but for the sake of health, sugar must be controlled like salt. For consumers themselves, limiting sugar means changing their eating habits. For example, people who are used to adding sugar to coffee can gradually reduce the amount of sugar; People who used to spread sweet fruit sauce on bread changed their habits. At the same time, eat out as little as possible. When buying prepackaged foods, pay attention to the food label, check the sugar content per100g of food, and try to choose foods with less sugar content. Tell you, a simple way to judge is that as long as the tongue tastes a little sweet, it contains at least 5% sugar. If it feels sweet, it is above 10%. Be careful when buying and eating.
To be continued (* ↓ ╯ `? )…