Can you reduce glycation with Beta-Alanine or Alpha Lipoic Acid?

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?

Have you seen the research or documentation provided by Dr. Richard Bernstein on ALA? He has some references for ALA reducing glycation. I have used it regularly since following his program and believe it lowers my A1c. An interesting question he does not address is whether glycation of cells is a cause of long term complications or simply a marker and therefore if lowering it using ALA and not through normal blood sugars has any effect on complications.

Thanks Phyishery. There is a lot of interesting stuff to read on his books website.

Anyone else out there using ALA or Beta-Alanine?

No problem–here is one study that I remember Dr. B discussing around improving vascular flow–I think he also referred this as helping to prevent (or even reverse?) neuropathy:

I spent my chemistry doctoral research studying glycation reactions and their potential role in diabetic complications working in John Baynes’ lab at the University of South Carolina. ALA will not inhibit the reaction of glucose with proteins (e.g, Hb A1c). However, these initial glycation products can undergo further reactions to form “advanced glycation endproducts” (AGEs) which may play a role in development of complications. These reactions tend to be oxidative and catalyzed by transition metal ions (iron and copper). Since ALA is an antioxidant and has some metal chelating ability, it could potentially decrease formation of AGE products. If you want to read more on this subject, consult reputable peer reviewed scientific literature and don’t rely on claims made by “snake oil” sites wanting to sell you vitamins and various supplements. The best prevention against diabetic complications is strict blood sugar control, a healthy diet, and exercise.

I hear you loud and clear Kevin. It’s like looking for an excuse to not manage your diabetes, isn’t it?
Thank you for the insight from your experience about glycation.
These days you need to take every thing with a grain of salt. It’s even shown often that peer review research also has it’s limitations.