Skin aging: relationship between carbohydrate excess and Maillard's Reaction in advanced glycation products (AGES)

Authors

  • Francélia Pereira Pinto Lima

DOI:

https://doi.org/10.6008/CBPC2236-9600.2018.001.0001

Keywords:

Skin Aging, Skin, Advanced Glycation, Maillard reaction, Antioxidants

Abstract

The objective of the present work was to review the relationship between excess carbohydrate and Maillard Reaction in the body, associated with the formation of advanced glycation end-products (AGEs), in the aging skin. The aging process alters the structure and function of organs as well as the skin. In addition, the change in the population's eating habits, which consume, for the most part, industrialized products, with preference for foods rich in carbohydrates and fats, contributes to an early aging. Therefore, an adequate diet, rich in fruits and vegetables, provides an antioxidant effect, protecting the structure of the skin and maintaining rejuvenated skin.

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Published

2018-09-25

Issue

Vol. 8 No. 1 (2018): Scire Salutis - Set, Out, Nov, Dez 2017, Jan, Fev 2018

Section

Bioquímica

License

The CBPC - Companhia Brasileira de Produção Científica (Brazil CNPJ: 11.221.422/0001-03) the material rights of the published works. The rights relate to the publication of the work anywhere in the world, including rights to renewals, expansions and dissemination of the contribution, as well as other subsidiary rights. All electronically published works may subsequently be published in printed collections under the coordination of this company and / or its partners. The authors preserve the copyright, but are not allowed to publish the contribution in another medium, printed or digital, in Portuguese or in translation.