Anti-glycation effect of
Palo Azul

Glycation is a reaction (Maillard reaction) that turns brown mainly by combining sugar and protein, and it is also an important element related to taste in food.

However, when a glycation reaction occurs in the body, an aging substance called AGEs (final product of glycation) is produced and accumulated in various sites, which leads to systemic aging.

Because oxidation and glycation are related like two sides of a coin, it is important to prevent not only oxidation but also glycation simultaneously to prevent aging. Palo Azul supports not only glycation reaction but also general glycation stress reaction widely.

Palo Azul copes with glycation stress

Effect of inhibition of glycation end products of Palo Azul extract

It was found that Palo Azul extract powder has 3DG production inhibitory action, pentosidine production inhibitory action and CML production inhibitory action. Furthermore, regarding 3DG and CML. Palo Azul extract powder shows higher inhibition rate than aminoguanidine (*).

*Aminoguanidine: A typical AGEs production inhibitor, which is a therapeutic drug for diabetic complications (not approved in Japan)

There is no measured value for pentosidine because no positive control is set.

Palo Azul copes with glycation stress