What is anti-saccharification?
The saccharification reaction was inadvertently discovered by French chemist L.C. Maillard in 19 12. Glycine and glucose will turn brown when heated together, which is the phenomenon of saccharification. Anti-saccharification mainly refers to the influence of sugar on protein molecules. In skin care, it is mainly the effect of sugar on collagen and elastin in dermis-saccharified collagen and elastin will lose their physiological function, support and elasticity to skin tissue, and make skin aging. So once the skin is saccharified, it will look old. Therefore, it is a way of anti-aging to resist saccharification, let the collagen and elastin of the skin reproduce their physiological functions, and let the skin reach a younger state. Anti-saccharification, diet and anti-aging sugar/carbohydrate. If you want the skin to be young and firm, you need the collagen and elastin of the skin to remain elastic, so that the skin is not easy to relax and wrinkle, and sugar is one of the killers to accelerate the aging of the skin and body.
How to resist saccharification
Since the initiator is sugar, reduce the intake of sugar, and if you can't quit, control the head office!
1, develop correct eating habits and avoid excessive sugar intake;
2. Avoid frying and frying food, and the daily cooking method is mainly low temperature treatment;
3. Go to bed early, don't smoke, avoid alcohol intake and keep a happy mood;
4, strengthen exercise, because exercise can metabolize some excess sugar, and exercise can reduce fat and increase muscle content, creatine and carnosine in muscle have anti-glycosylation effect.
What happened to reverse saccharification?
Anti-saccharification, as the name implies, is to fight against sugar in the body. Sugar mainly refers to some carbohydrates absorbed into the body. Rice, steamed bread, noodles, cakes, fruits, dairy products, etc. Everything you eat every day contains sugar. After these enter the human body, some of them are decomposed into sugar and some into glucose, and then they will enter the blood and be transported to various cells of the human body to provide energy for our body. Although sugar is good, it begins to deteriorate more and more often, and the unused sugar will combine with protein to produce non-enzymatic saccharification and brown protein. Protein mentioned here also includes collagen for maintaining skin elasticity and elastin for connecting collagen. That is to say, collagen will lose water and turn yellow after saccharification, resulting in dull skin color. After elastin is saccharified, collagen cannot be connected, and the skin becomes loose and wrinkled. The formation of decree lines can not be separated from saccharification. Moreover, saccharification makes the skin aging, and there is also a risk of illness, so you can't eat too much sugar. Anti-saccharification is to organize this saccharification reaction through various means to delay skin aging. What does reverse saccharification mean? Please take it seriously!
If you eat too much sugar, you can't be completely digested and metabolized by your body. When too much sugar meets protein, collagen will be broken or disordered, and eventually advanced glycation end products (AGEs) will be generated, and the skin will appear dull, yellow, wrinkled, rough and severely drooping. Sugar is also easy to stimulate androgen, leading to excessive secretion of sebaceous glands and acne. The "AGEs" protein produced by excessive sugar in the body will increase with age. And it is irreversible. Therefore, anti-saccharification is to resist the process of skin "saccharification" and make the skin white, tender and smooth. In fact, many substances have anti-sugar effects, such as mulberry leaf extract, pomegranate extract, tea flower extract, Mo Harvald yucca extract and so on. They are the main anti-saccharifying agents. Many diabetes drugs contain mulberry leaf extract. In addition to Japan, there is only one imported anti-sugar oral product, which is rich in these extracts as cold water and can make you live a life of anti-saccharification! What does reverse saccharification mean? Please take it seriously!
What ingredients are resistant to saccharification?
Scientifically proven components that inhibit glycation, such as aminoguanidine, pyridoxamine (a VB6) or aspirin, are often used as medical means to prevent glycation in diabetic patients. In skin care, although there is no reliable scientific research background to support anti-glycation components, some plant extracts are considered as anti-glycation components of skin care, such as Centella asiatica and green tea extract, but further scientific confirmation is needed. The key to resisting saccharification is to eat less sugar. There are many health products that claim to be anti-glycation, and it has been proved that age is irreversible. Don't think that you can feel at ease after eating the so-called anti-saccharification pill oral liquid. Because saccharification reaction depends on oxidation reaction, antioxidant components, especially the combination of fat-soluble and water-soluble antioxidant components, are also one of the important means to resist saccharification. Therefore, antioxidant components such as VE, VC, VA, polyphenols and anthocyanins can also be said to have anti-saccharification effects.