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.
什么是交联？ ： 当您加热葱或多士面包时，糖分子与蛋白质分子结合。 这接合，在烹调称焦糖化 carmalization ，是附有蛋白质分子的糖分子的结果。 当这发生时，一系列的反应发生 ( 叫 糖基化 glycation) 在互相结合的蛋白质分子的那个结果。
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.
这在我的身体发生？ ： 化工讲话，是。 过程是慢和复杂的，但是蛋白质分子越来越随着时间的推移被交互相联。 这些被交互相联的分子 don' propoerly t 作用。 当足够的被交互相联的分子在一个具体组织积累 ( 例如软骨、肺、动脉和腱 ) ，可以有在作用上的一个变化。
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.
什么改变与交联？ ： 基本上，事变得更加僵硬。 当组织僵住时，他们不起作用作为高效率地。 许多老化的症状和僵住组织有关。 大瀑布，例如，是僵住您的 eyes' 透镜。 ( 例如软骨、肺、动脉和腱 ) ，可以有在作用上的一个变化。
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，但您可能减慢它击倒。 研究员相信，如果糖的集中在血液的高，然后更多交联发生。 大家能受益于保留他们的从钉牢的血糖。 与一个高糖血症索引的食物，例如含糖的苏打和汁液，迅速释放糖入身体。 由于蛋白质交联，这些食物同心血管疾病联系在一起，可能。
http://longevity.about.com/od/researchandmedicine/p/crosslinking.htm
