week 12 glycation
t or f Choosing raw nuts over roasted nuts will reduce the amount of AGEs one is consuming
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t or f In the glycation process gugar molecules can also attach to fats in foods; this is why fatty foods & high fat dairy foods (Butter, certain cheeses, mayonnaise, oils, nuts) are also a High source of AGES. (Refer to video and lecture)
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t or f A lot of sugar comes from hidden sources – foods you wouldn't think had a lot of sugar in them.
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butter
Is a significant source of AGES
t or f The AGES you eat may play a major role in the development of debilitating and fatal diseases, as well as a role in the aging of the skin.
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Baked goods
Can significantly contribute to the production of AGES
t or f B vitamin supplements would be a good recommendation for clients over age 35.
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Homemade crockpot chicken stew
Is not a significant source of AGES
t or f The higher the Glycemic index in foods the slower the release of sugar into the bloodstream, while those foods with a lower Glycemic index release sugar into the bloodstream much faster.
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Barbequed meat
Can significantly contribute to the production of AGES
Choosing fish over a hamburger
Is not a significant source of AGES
t or f Processed foods in the diet should be avoided.
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High heat cooking methods
Can significantly contribute to the production of AGES
In the video from the You tube channel, "10 Years Younger" Jay says fructose has how much more glycation activity than glucose
10x
t or f A newer skin care technology includes the use of a fullerene which is a tiny sphere that can release antioxidants in the skin.
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t or f Wet or moist cooking methods such as boiling, stewing, or poaching does not create any AGEs. (Video)
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Choosing whole grains rather than refined white grains
Does not significantly contribute to the production of AGES
t or f Type I collagen is the most stable and long-lasting.
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Imagine a skincare company wants to develop a new product to combat the effects of glycation on the skin. Based on the lecture, what type of ingredient should they focus on including in their product to help prevent the formation of advanced glycation end products (AGEs) and why?
The skincare company should focus on including antioxidants in their product because antioxidants can help neutralize free radicals and prevent the deactivation of the body's natural antioxidants, thereby reducing the formation of AGEs.
t or f In the video from the You tube channel, “10 Years Younger” we learn that Xylitol is a healthier sweetener option that is toxic to pets, has a laxative effect in excess, and is more beneficial when sourced from the EU.
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t or f Topical skin treatments for AGES include ingredients that can fight AGES, trap sugar molecules, or prevent them from attaching to collagen and elastin.
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t or f Hydration levels of the skin are affected by the amount of sugar consumed with around 25 – 27.5 teaspoons (100 – 150 grams of carbs) or less of sugar per day being recommended. Many people, even those who follow a "healthy" diet are often eating 3 times that amount.
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t or f An accumulation of AGEs on RAGEs causes chronic inflammation resulting in Kinase Cascade that increases the amount of Free Radicals in the body. This triggers the release of MMPs. Unfortunately AGEs also deactivate the body's natural antioxidant defences that could fight Kinase Cascade.
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t or f Internal glycation and production of AGEs is a natural process that occurs in the body whenever we consume sugar; whereas external AGES are formed in the foods we eat (through cooking or processing) before we consume them.
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t or f The higher the temperature used when cooking the more AGEs formed.
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t or f A client with damaged capillaries, wrinkles, and sagging on the face but no evidence of sun damage, tanning, or other traditional reasons for an aged skin, may be consuming too much sugar.
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t or f In a diabetic sugar attacks the collagen and elastin in blood vessels contributing to the many conditions and complications seen in Diabetes.
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t or f Fiber absorbs AGEs.
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t or f Too much sugar in the body causes an overgrowth of Candida Albicans yeast.
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t or f AGE stands for Advanced Glycation End products and are formed when sugar sticks to proteins forming harmful new molecules.
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t or f Sugar molecules can attach to collagen and elastin making them cross link and stiffen and will produce AGEs. AGEs will attach to receptors on cells known as RAGEs which results in chronic inflammation.
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t or f Green Tea is a very good antioxidant that has also been shown to interfere with the glycation process (Video)
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Processed foods
Can significantly contribute to the production of AGES
t or f Commercial French fries have sugar added to them.
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t or f When cooking foods high in proteins with dry heat you increase the AGEs by over 100 percent. (Video)
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Full fat cheese
Is a significant source of AGES
t or f An understanding of glycation originates from research done to try to understand the reasons for circulatory damage caused by inflammation in diabetes.
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t or f The amino acid supplement Carnosine can reverse the glycation process and return proteins to their normal shape and function. (Video)
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t or f Barbequed chicken will have more AGEs than barbequed steak.
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t or f Carbohydrates are not sugars.
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t or f Microwaving is a safe way of cooking to prevent AGEs.
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Kraft blue cheese salad dressing
Is a significant source of AGES
In the video from the You tube channel, "10 Years Younger" Jay says Glycation accounts for what percentage of skin aging
20%
Suppose you are developing a skincare product aimed at reducing the effects of glycation on the skin. What ingredients might you include based on the video, and what is their role?
Include carnosine to reverse glycation and green tea extract for its antioxidant properties that interfere with the glycation process.
t or f Alistin the name of a cosmetic ingredient with both anti-oxidant and anti-glycation properties.
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t or f Glycation alters stable long-lasting Type I collagen converting it into fragile Type III collagen.
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t or f Xylitol is a sugar alternative made from Birch and Beechwood. (Video)
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Nutri-Grain Cereal Bar
Is a significant source of AGES
t or f Fresh vegetables such as root vegetables or corn typically have a low Glycemic Index making them a better choice of vegetable over such as broccoli
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t or f AGEs can accelerate the aging of melanocytes and contribute to hyperpigmentation problems in a mature skin.
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