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Using Spices to Reduce Glycation

The following article has been shared with the permission of the Author, Dr Deanna Minich Glycation is the process through which a molecule (i.e., protein, amino acid, lipid, DNA) attaches to a carbohydrate. While glycation is a normal process, advanced glycation end products (AGEs) are of concern as they may become harmful to health. AGEs are substances formed … Read more