A clinical objective focused on decreasing the formation and accumulation of Advanced Glycation End-products (AGEs) within the body’s tissues and circulation, which are detrimental compounds formed when sugars react non-enzymatically with proteins or lipids. Achieving this reduction is a crucial strategy in anti-aging and metabolic health, as AGEs impair tissue elasticity, contribute to chronic inflammation, and accelerate vascular and organ damage. It directly supports the maintenance of youthful tissue structure and function.
Origin
The concept stems from the study of the Maillard reaction in biology, initially identified in food chemistry, which describes the non-enzymatic reaction of reducing sugars with amino groups. Clinical interest grew as AGEs were definitively linked to the pathology of diabetes and age-related chronic diseases.
Mechanism
The reduction mechanism involves multiple strategies, including strict glycemic control to limit the availability of circulating glucose and the use of compounds that either inhibit the initial glycation reaction or promote the breakdown and clearance of pre-existing AGEs. Maintaining high antioxidant status helps mitigate the oxidative stress component of AGE formation, while targeted nutritional interventions can support the body’s natural detoxification pathways for these molecular cross-links.
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