Anti-glycated protein, anti-sugar new choice!

Issuing time:2021-03-30 10:45

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Recently, "anti-glycation" seems to be very popular, whether it is friends around or household celebrities, overnight began to discuss anti-glycation. Do you know what anti-sugar is? How to fight sugar?

   What is mashing?

In 1912, French chemist Maillard discovered that "glycine + glucose" will form a "brown substance" when heated, and this reaction has also become the precursor of the current "glycation reaction", so the "glycation reaction" is also called the "Maillard reaction".

Simply put, "glycation" is a series of reactions between carbohydrate molecules and protein or lipid molecules that occur without the need for enzymes to produce substances called advanced glycation end products (AGEs). The resulting "AGEs" not only cause the skin to lose its original ability, but also promote the production of more "AGEs", and also attack other proteins, and this substance is irreversible! Glycation itself is not terrible, but the end products of the glycation reaction --- Advanced Glycation End Products (AGEs) are indeed harmful to the human body! Therefore, "anti-glycation", anti-AGEs are actually anti-AGEs!

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Why we need to be anti-sugar?


According to scientists' research, a high-sugar diet may disrupt the body's basic metabolic functions, including the calories the body consumes, stores fat, and processes nutrients. Excessive sugar intake will lead to drowsiness in our daily life and reduced efficiency of work and study. In the long run, it may lead to chronic health problems such as diabetes, obesity, cardiovascular disease, and reduced life expectancy!


   In addition, consuming too much sugar can cause a lot of skin problems. After excessive sugar intake, collagen in the dermis layer is glyced, and the elasticity of collagen fibers decreases, resulting in loss of skin tension and sagging skin, resulting in wrinkles. Too much sugar can also increase the body's estrogen and increase sebum secretion, leading to the formation of acne.


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Nature's anti-sugar star?





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The alpine region of northern Cyprus, lacking in materials, specific rich in nutrients, loved by insects and birds, was eaten to the point of extinction, after hundreds of millions of years of biological evolution, natural selection, survival of the fittest, secretion of all plant secondary metabolites, so that insects and birds with a single food have mercy under their mouths, and then survive...


Discovery of anti-glycated proteins


30 kinds of glycase inhibitors such as white kidney bean, oats, quinoa, buckwheat, rye, barley were discovered, and through high vitality enrichment technology and patent maintenance, it can be sustained release and long-lasting anti-sugar.

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Rice experiment with anti-glycated protein

The same amount of rice under the same digestion conditions, the addition of anti-glycated protein compared to blank, significantly reduced the digestion of rice. Anti-sugar ≠ quitting sugar, but rather reducing the absorption of sugar in the body.

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Product application



In the anti-glycation functional raw materials, the anti-glycation protein solubility is excellent, the effect is strong, can be applied in "eat pretty" products, various dosage forms such as solid drinks, tablets, capsules can be satisfied.


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