Dr. Pradip Jamnadas - AGEs: The Link Between Diet and Aging [Advanced Glycation End Products]

Meaning of AGEs (Advanced Glycation End Products)
Advanced Glycation End Products (AGEs) are a type of modified molecule that forms when proteins, lipids, or nucleic acids react with reducing sugars, such as glucose, in the presence of heat, oxygen, and metal ions. This non-enzymatic reaction, known as glycation, occurs spontaneously over time, leading to the formation of irreversible and heterogeneous compounds.

Formation of AGEs

AGEs are generated through various mechanisms, including:

In vivo glycation: Occurs naturally in the body, particularly in individuals with diabetes, as excess glucose reacts with proteins and lipids.
Food-derived AGEs: Present in cooked foods, especially those high in sugar and fat, such as fried and processed foods.
Environmental AGEs: Exposed to pollutants, tobacco smoke, and other environmental toxins, which can also contribute to AGE formation.
Characteristics of AGEs

AGEs share common features:

Irreversible: Once formed, AGEs cannot be reversed or removed from the body.
Heterogeneous: Comprise a diverse range of chemical structures and sizes.
Oxidative: Many AGEs have pro-oxidant properties, promoting oxidative stress and inflammation.
Receptor-binding: AGEs bind to specific receptors, such as RAGE (Receptor for Advanced Glycation End Products), on various cell types, triggering downstream signaling pathways.
Pathological implications of AGEs

Excessive accumulation of AGEs has been linked to various chronic diseases, including:

Diabetes: AGEs contribute to diabetic complications, such as nephropathy, retinopathy, and neuropathy.
Cardiovascular disease: AGEs promote atherosclerosis, hypertension, and endothelial dysfunction.
Neurodegenerative diseases: AGEs may play a role in the development of Alzheimer’s disease, Parkinson’s disease, and other neurodegenerative disorders.
Cancer: AGEs have been implicated in the progression and metastasis of certain cancers.
Reducing AGEs in the diet

To minimize AGE intake:

Cook with moist heat: Steaming, boiling, or braising instead of frying or grilling.
Use shorter cooking times: Reduce cooking time to minimize AGE formation.
Cook at lower temperatures: Avoid high-heat cooking methods.
Add acidic ingredients: Lemon juice or vinegar can help reduce AGE formation.
Choose AGE-reduced foods: Opt for minimally processed, whole foods and those with lower AGE content.
Conclusion

AGEs are a complex and heterogeneous group of compounds formed through non-enzymatic glycation reactions. Their accumulation has been linked to various chronic diseases, and reducing AGE intake through dietary modifications may help mitigate these risks.