The College of Glycation is an educational video series dedicated to helping viewers understand one of the most critical and often overlooked processes in human biology: glycation. Led by Dr. Paul Reynolds, Professor of Cell Biology and Physiology at Brigham Young University, this series explores how sugar interacts with proteins and fats in the body, forming harmful compounds called Advanced Glycation End-products (AGEs). These compounds accelerate aging, contribute to chronic diseases, and play a key role in metabolic dysfunction. Each video is designed to break down complex topics into clear, practical insights. Whether you’re a healthcare professional, student, or simply someone seeking to improve your health, this series will give you a deeper understanding of the biological roots of inflammation, insulin resistance, and cellular damage—and what you can do to address them.
Curated by: PaulReynoldsPhD (74 videos)
In this essential episode of the College of Glycation series, Dr. Paul Reynolds—Professor of Cell Biology and Physiology—explores the hidden chemistry of food glycation and the revolutionary tools scientists now use to detect it. Building on previous episodes unpacking glycation’s impact on metabolism and health, this lecture focuses on the analytical breakthroughs that reveal how AGEs—advanced glycation end products—form in everyday meals. From roasted meats to coffee, these compounds arise when sugars react with proteins and fats, forming toxic crosslinks that drive inflammation, oxidative stress, and chronic disease. Drawing from the 2025 Molecules review by Hiroyuki Kataoka and over 20 years of global research, Dr. Reynolds explains the cutting-edge science behind measuring AGEs in food. You’ll learn how chromatography, mass spectrometry, and enzyme-based techniques now quantify what was once invisible—helping us understand which cooking methods and diets minimize AGE exposure and promote long-term metabolic health. This episode bridges the gap between molecular biochemistry and practical nutrition—translating complex analytical data into clear, evidence-based strategies for healthier eating. Whether you’re a scientist, student, or simply health-curious, this talk reveals how the lab meets the kitchen in the fight against glycation. Topics Covered -What AGEs are and how they form in food -Dietary vs. endogenous AGEs and their health impact -How glycation links to diabetes, aging, and inflammation -Analytical breakthroughs: LC-MS/MS, HILIC, and UHPLC -Hydrolysis and sample prep methods for food AGEs -Challenges in accuracy, reproducibility, and standardization -The Abertay and Uribarri AGE databases for public awareness -Cooking, diet, and antioxidant strategies to lower AGE intake Timestamps 00:00 – Introduction & Episode Overview 00:34 – Basics of Glycation & Why It Matters 01:15 – New 2025 Review by Hiroyuki Kataoka 01:54 – Understanding AGEs in Everyday Foods 02:31 – Refresher: What Glycation Actually Is 03:14 – From Amadori Products to Reactive Dicarbonyls 04:03 – Types of AGEs (Free vs. Bound) 04:51 – Why Dietary AGEs Matter: Absorption & Tissue Effects 05:34 – AGEs in Diabetes: Retinopathy, Neuropathy, Nephropathy 06:19 – AGEs in Cardiovascular Disease & Neurodegeneration 07:00 – AGEs, Gut Health, Liver Disease & Fertility 07:43 – Why We Need Better AGE Detection Methods 08:26 – 20 Years of Progress in AGE Analytics 09:17 – Extracting Free AGEs: Solvents & Deproteinization 09:59 – Advances in Sample Purification (SPE, SPME) 10:45 – Measuring Bound AGEs: Acid & Enzymatic Hydrolysis 11:30 – Microwave-Assisted Hydrolysis & Method Limitations 12:16 – LC-MS/MS: The Gold Standard for AGE Detection 13:05 – Limits of ELISA & Other Alternative Methods 13:52 – AGE Levels in Foods: Meat, Milk, Bread & Databases 14:40 – Practical Strategies to Reduce Dietary AGE Intake 15:30 – Research Gaps & Need for Standardization 16:09 – Why Consumers Should Care About AGE Detection 16:55 – Using AGE Databases to Make Better Food Choices 17:40 – Cooking Methods: Dry Heat vs. Moist Heat 18:27 – Final Takeaways & Closing Thoughts Whether you’re rethinking your diet, exploring food chemistry, or studying disease prevention, this lecture reveals how modern analytical science empowers smarter, evidence-based nutrition—one molecule at a time. About Dr. Paul Reynolds Dr. Reynolds is a biomedical scientist and professor at Brigham Young University, known for translating complex cellular biochemistry into clear, actionable insights. His College of Glycation series helps students and lifelong learners uncover how sugar-driven molecular damage connects food, metabolism, and aging. #Glycation #AGEs #FoodScience #MetabolicHealth #Inflammation #OxidativeStress #CollegeOfGlycation #HealthyEating #BiomedicalScience #Nutrition #Diet #CookingScience #SugarDamage #LowCarb #HealthyLiving #KetoDiet #AntiAging #HealthPodcast #BloodSugar #SciencePodcast #HealthEducation #CellularHealth #Wellness #HealthTips #KetoCommunity #FoodChemistry #HealthyAging Paul’s favorite yerba mate: https://ufeelgreat.com/usa/en/c/C63EE3 Paul’s favorite source for clean, earth-sourced essentials such as salt, elecrolytes, hydration, pre-workout and more. Go to https://redmond.life and use PAULSALT for 15% discount. Paul’s favorite exogenous ketones: A high-quality option is the NSF-certified goBHB from Clean Form Nutrition, where you can use the code Paul10 for a 10% discount: https://cleanformnutrition.com/products/go-bhb Paul’s favorite allulose source: https://rxsugar.com (discount: PAUL20) Paul’s favorite health check-up for men or women: https://blokes.co/DRPAUL (discount: DRPAUL for 50% off of labs and smart supplements and 15% off all other products)