Age protein, more accurately described as Advanced Glycation End products (AGEs), are formed when proteins or lipids combine with sugars in the bloodstream. These harmful compounds are implicated in the aging process and the development or worsening of various degenerative diseases.
Understanding AGEs
AGEs are not a specific type of protein, but rather a class of compounds resulting from a chemical reaction called glycation. This process occurs when excess sugars in the body attach to proteins and fats. Over time, these attachments create AGEs.
- Formation: AGEs form when sugars react with proteins and lipids over time, a process accelerated by high blood sugar levels.
- Impact on Health: High levels of AGEs are linked to aging and diseases like diabetes, atherosclerosis, chronic kidney disease, and Alzheimer's disease. They act as biomarkers, indicating the presence and progression of these conditions.
- Sources: AGEs are found in many foods, particularly those cooked at high temperatures, like grilled meats.
Several studies highlight the connection between AGEs and aging:
- Research shows that AGEs are a biomarker implicated in aging and several degenerative diseases. (https://www.healthline.com/nutrition/advanced-glycation-end-products, https://en.wikipedia.org/wiki/Advanced_glycation_end-product, https://www.ahajournals.org/doi/10.1161/CIRCULATIONAHA.106.621854)
- Studies also explore the relationship between protein intake and aging, particularly emphasizing the increased protein requirements for older adults to maintain muscle mass and function. (https://pubmed.ncbi.nlm.nih.gov/23867520/, https://www.nytimes.com/2023/11/30/well/eat/protein-age.html)
It's important to note that the term "age protein" is not a scientifically precise term. The more accurate and widely used term is Advanced Glycation End products (AGEs).
