Aminoguanidine can prevent the formation of advanced glycation end products and may even destroy certain cross-links.
What are the Benefits Associated with Aminoguanidine?
- Clinical studies show that aminoguanidine increases collagen density in artery walls, reduces LDL cholesterol, and improves the condition of diabetics as well as kidney function.
- In a study at the University of Milan, aminoguanidine improved circulation in atherosclerotic patients to such a degree that their capacity for exercise increased by 50 to 100%.
- Above all, aminoguanidine protects fragile proteins such as those of the skin (collagen and elastin), the eyes, the nerves, and the kidneys, from sugar-induced damage.
- Aminoguanidine also improves sensitivity to the blood sugar regulating hormone and often lowers blood glucose levels both in healthy individuals as well as in diabetics. In animals, it increases longevity and survival rates.
Why take Aminoguanidine?
Many age-related degenerative diseases, such as vascular, neurological, and vision problems, originate from glycation and glycosylation, processes in which glucose molecules bind to proteins, "caramelizing" them in such a way as to render them inoperative.
Increasingly, scientists consider excess blood sugar to be the second most important 'metabolic catastrophe' after oxidation that the aging body faces. It seems that rusting (oxidation) and caramelization (glycation) combine to transform young, strong bodies into aging, weakened ones.
Aminoguanidine is one of only three identified nutritional substances (the others being and for these products) which can stop this damage. Each of these substances acts through specific mechanisms and their combined use makes for considerable synergy. The aminoguanidine we offer is the hydrochloride form (HCL) used in clinical studies demonstrating its efficacy. As its half-life in the body is only four hours, it is best to spread the dose evenly over the day.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Daily serving: 4 capsules
Number of servings per bottle: 25 |
Quantity
per serving |
| Aminoguanidine HCl |
300 mg |
| Other ingredients: acacia gum, white rice flour.
|
Each vegetarian capsule contains 75 mg of aminoguanidine hydrochloride.
Adults: Take 3 or 4 capsules, spread over the day, at mealtimes. Diabetics may take higher doses on the advice of their therapist.
Precautions: do not exceed the recommended daily dose. This product is a nutritional supplement and should not be used as a substitute for a varied, balanced diet or a healthy lifestyle. Keep out of children’s reach. Store away from light, heat, and humidity. As with any nutritional supplement, consult a health care practitioner before use if you are pregnant, breastfeeding, or have a medical condition.
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- Morin, L., Turcotte, A.-F. & Gagnon, C. (2019). Implication des produits de la glycation avancée dans le diabète, la santé osseuse, l’alimentation et la gestion du poids. Nutrition Science en évolution, 17(1), 25–29. https://doi.org/10.7202/1062455ar
- Khalifah RG, Baynes JW, Hudson BG. Amadorins: novel post-Amadori inhibitors of advanced
glycation reactions. Biochem Biophys Res Commun
1999;257:251-8.
- Schmidt AM, Stern DM. RAGE: a new target for the prevention and treatment of the vascular and inflammatory complications of diabetes. Trends Endocrinol Metab 2000;11:368-75.
- Brown, M.J. What Are Advanced Glycation Endproducts (AGEs)? Healthline [en ligne] 2016 [Cité le 2 novembre 2018]. Disponible: https:// www.healthline.com/nutrition/advanced-glycation-end-products#section4.
- Gundberg CM, Anderson M, Dickson I, Gallop PM. Glycated Osteocalcin in Human and Bovine Bone – The Effect of Age. Journal of Biological Chemistry. 1986;261(31):4557-61.
- Uribarri J, Woodruff S, Goodman S, Cai W, Chen X, Pyzik R, et al. Advanced glycation end products in foods and a practical guide to their reduction in the diet. J Am Diet Assoc. 2010;110(6):911-16.e
- Goldberg T, Cai W, Peppa M, Dardaine V, Baliga BS, Uribarri J, et al. Advanced glycoxidation end products in commonly consumed foods. J Am Diet Assoc. 2004;104(8):1287-91.
