Advanced glycation end products (AGEs)
OtherCompounds formed when proteins bond with sugar, especially at high temperatures. Accumulate with age, cause protein cross-linking, tissue stiffening, and chronic inflammation via RAGE receptors. Implicated in virtually all age-related diseases.
Food Sources
Foods that contain Advanced glycation end products (AGEs).
- Meat
Meat averages about 20x more AGEs than breakfast cereals and 150x more than fresh fruits and vegetables. Poultry is worst, with 20% more AGEs than beef.
Source: How Not to Age
- Poultry
Oven-fried chicken breast is the single most AGE-contaminated source per serving.
Source: How Not to Age
- Meat
Meat averages about 20 times more AGEs than processed foods and about 150 times more than fresh fruits and vegetables. Poultry was worst, containing 20% more AGEs than beef.
Source: How Not to Die
Biological Mechanisms
How Advanced glycation end products (AGEs) works at a cellular level.
- InhibitsSirtuin Activation
Oral glycotoxins are a modifiable cause of dementia and the metabolic syndrome via SIRT1 reduction
- PromotesInflammaging
AGEs also contribute to 'inflammaging,' as a receptor for AGEs (RAGE) activates inflammatory signaling through the immune regulatory NF-kB.
Sources
- How Not to Age
- How Not to Die
- How We Age