Glycation, ageing and carnosine: Are carnivorous diets beneficial?

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, carn...

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Bibliographic Details
Published in:Mechanisms of ageing and development 2005-10, Vol.126 (10), p.1034-1039
Main Author: Hipkiss, Alan R.
Format: Article
Language:English
Subjects:
Ageing
Aging - metabolism
Aging - pathology
Aldehydes
Animals
Biological and medical sciences
Carbonyls
Carnosine
Carnosine - metabolism
Development. Metamorphosis. Moult. Ageing
Diabetes
Diet
Diet, Vegetarian - adverse effects
Fundamental and applied biological sciences. Psychology
Glycation
Glycosylation
Humans
Neurons - metabolism
Neurons - pathology
Vertebrates: anatomy and physiology, studies on body, several organs or systems
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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.
ISSN:0047-6374
1872-6216
DOI:10.1016/j.mad.2005.05.002