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Related Experiment Videos

Ascorbic acid, glycation, glycohemoglobin and aging.

Cheryl A Krone1, John T A Ely

  • 1Applied Research Institute, PO Box 1969, Palmerston North, New Zealand. cakrone@u.washington.edu

Medical Hypotheses
|February 14, 2004
PubMed
Summary

High intake of ascorbic acid (Vitamin C) can lower glycohemoglobin (GHb) levels, potentially leading to an underestimation of average blood sugar in diabetic patients. This finding is crucial for accurate diabetes management and understanding aging processes.

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Area of Science:

  • Biochemistry
  • Endocrinology
  • Gerontology

Background:

  • Protein glycation alters structure and function, linked to diabetes and aging.
  • Glycohemoglobin (GHb) measures average blood glucose, vital for clinical management.
  • Ascorbic acid (AA) may interfere with GHb measurements, with prior in vivo data being equivocal.

Purpose of the Study:

  • To investigate the impact of high ascorbic acid (AA) intake on glycohemoglobin (GHb) levels.
  • To determine if AA supplementation affects in vivo protein glycation and GHb measurements.

Main Methods:

  • Studied subjects supplementing up to 20 g of AA daily.
  • Measured changes in GHb levels in relation to plasma AA concentrations.

Main Results:

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  • A 0.1 reduction in GHb was observed for every 30 micromol/L increase in plasma AA.
  • High AA intake was associated with depressed glycation and GHb levels.

Conclusions:

  • High ascorbic acid intake can lead to clinically significant underestimation of average blood sugar by reducing GHb.
  • AA may inhibit glycation in all proteins, with potential implications for aging processes.
  • Awareness of AA's effect on GHb is essential for diabetes management and warrants further research into its anti-aging mechanisms.