InquilineKea Posted May 3 Report Share Posted May 3 (edited) Olafur recently posted a thread saying it did Quote Jason replied to Olafur http://plaza.umin.ac.jp/j-jabs/33/33.227.pdf Jason I think if inflammation levels are low (lots of antioxidants in your diet and not a huge number of excess calories). you wouldn't have (much) glycation of your proteins happening. http://plaza.umin.ac.jp/j-jabs/33/33.227.pdf Jason https://academic.oup.com/nutritionreviews/article/80/2/255/6335867 April 20 at 9:05 PM Apr 20, 2023, 9:05 PM Olafur replied to Jason This paper shows what I suspected, namely that allose is more glycating than glucose. It shows that it's approximately twice as glycating as glucose. Here is one relevant quote from the study: "The reactivity of All during the glycation of HSA is higher than that of Glc. All is expected to be utilized in medicines and functional foods to reduce oxidative stress under the hyperglycemic state. Contrary to the hypothesis that All, having antioxidant activities, suppress glycation, it does not reduce Glc-mediated HSA glycation." Olafur yes, low inflammation and oxidative stress should reduce glycation, but it doesn't change the fact that allulose is probably more glycating than glucose Olafur however, like I said before, it's not unlikely that the other benefits of allulose offset the harm of it being more glycating Quote D-allulose was found to be more reactive than fructose and glucose in glycation reactions. Namli, Serap; Sumnu, S. Gulum; Oztop, Mecit H. (April 2021). "Microwave glycation of soy protein isolate with rare sugar (D-allulose), fructose and glucose". Food Bioscience. 40: 100897. doi:10.1016/j.fbio.2021.100897. Edited May 3 by InquilineKea Quote Link to comment Share on other sites More sharing options...
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