Glycation, ageing and carnosine: Are carnivorous diets beneficial?

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URLhttps://www.sciencedirect.com/science/article/pii/S0047637405001193

Journal: Mechanisms of Ageing and Development

 Publication Date: 10/2005

 Summary: Non-enzymic protein glycosylation (glycation) plays important roles in ageing and in diabetes and its secondary complications. Dietary constituents may play important roles in accelerating or suppressing glycation. It is suggested that carnivorous diets contain a potential anti-glycating agent, carnosine (β-alanyl-histidine), whilst vegetarians may lack intake of the dipeptide. The possible beneficial effects of carnosine and related structures on protein carbonyl stress, AGE formation, secondary diabetic complications and age-related neuropathology are discussed.

Key Takeaways

Carnosine is a nutrient only found in animal meat. This nutrient may play a role in keeping proteins and enzymes in your body functioning properly by preventing sugar molecules from sticking to them, which impairs their function.

Carnosine Blocks Negative Effects of Sugar

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