Just wondering if anyone as given this any thought and research.
The process of glycation is how free glucose becomes attached to proteins, just like free glucose attaches itself to haemoglobin and is measure in a HBA1c test. Glycation is not assisted by a enzymes for the process to occur and it damages/denatures proteins which are partly responsible for some of the compilations we as diabetes get.
I once had a friend (T!DM) who suggested that Beta-Alanine might also help with reducing glycation as it is helps with a down stage chemical process. He had also him been trying Alpha Lipoic Acid.
But I’m not sure how you would actually be able to tell if it was making a difference as there are just so many variables involved.
Can anyone point me in the direction of more reading or explain some of the process to me a bit better?