Nutrition and aging skin: sugar and glycation
Nutrition and aging skin: sugar and glycation
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DOI：
10.1016/j.clindermatol.2010.03.018
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发表时间：
2010-07-01
影响因子：
2.7
通讯作者：
Danby, F. William
中科院分区：
文献类型：
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作者：
Danby, F. William
糖对老化皮肤的影响是由共价交联两个胶原纤维的简单行为控制的，这使得它们都不能容易地修复。葡萄糖和果糖连接胶原蛋白和弹性蛋白中的氨基酸，产生高级糖化终产物或“AGEs”。“当糖含量升高时，这一过程在所有身体组织中都会加速，并受到皮肤中紫外线的进一步刺激。对血管、肾脏、视网膜、冠状动脉和皮肤组织的影响正在确定中，通过谨慎饮食和使用补充剂减少糖化负荷的方法也正在确定中。(C)2010年由Elsevier Inc.出版
The effect of sugars on aging skin is governed by the simple act of covalently cross-linking two collagen fibers, which renders both of them incapable of easy repair. Glucose and fructose link the amino acids present in the collagen and elastin that support the dermis, producing advanced glycation end products or "AGEs." This process is accelerated in all body tissues when sugar is elevated and is further stimulated by ultraviolet light in the skin. The effect on vascular, renal, retinal, coronary, and cutaneous tissues is being defined, as are methods of reducing the glycation load through careful diet and use of supplements. (C) 2010 Published by Elsevier Inc.