carnosine - Impact of nutrition on ageing and disease.

[Guest guest]

Current Opinion in Clinical Nutrition & Metabolic Care. 9(1):2-7, January 2006

Looking for the latest on carnosine:

This article hits on several fronts - vegetarian/carnivorous diets, value of supplements, dairy, fish.

Regards.

AbstractPurpose of review: The globe is suffering a tsunami of chronic diseases, affecting especially the elderly and those with a dysfunctioning immune system. The fundamental principles of optimal health and optimal ageing are abstaining from smoking, modest alcohol consumption, regular physical exercise and a diet rich in fish and plants and low in condensed calories, sugar and dairy products.

Recent findings: Dietary supply and production of advanced glycation end products leads to the accumulation of these products in the tissues and is strongly associated with ageing of the vascular endothelium, nervous system, eyes and other vital organs. Telomeres, which are not involved in DNA repair, remain unrepaired and loose with time. A decline in innate and acquired immunity is seen with increasing age and maintenance of low basal immune activity (degree of inflammation) seems important for health and longevity: ‘people who are predisposed to weak inflammatory activity may live longer’.

Summary: Supplementation with vitamins has little effect on ageing/prevention of chronic diseases, but antiinflammatory molecules like polyphenols are more effective, especially when combined with reduced intake of calorie-condensed foods. The effect of probiotics on ageing needs further exploration. The effects of caloric restriction, proven effective in other species to control aging and prolong lifespan, have not been fully explored in humans.

Consumption of advanced glycation end products aggravates diseaseOnly recently has more attention been given to the fact that AGEs are delivered to the body and absorbed through the food we eat: foods rich in both protein and fat, and cooked at high heat, tend to be the richest dietary sources of AGEs, whereas low-fat, plant fibre rich foods tend to be relatively low in AGEs. Reduced dietary supply of vitamins C, B6, B12 and high AGE consumption triggers inflammation [23•] and binding of AGEs to the receptor for advanced glycation end products (RAGE), and induces significant activation of the transcription factor nuclear factor [kappa]B (NF-[kappa] and subsequent expression of NF-[kappa]B-regulated cytokines [24••].

A large content of AGEs is observed in numerous heat-produced foods such as brewed coffee, custard, pretzel sticks, and especially in pasteurized dairy products [25••,26•]. Plant food is, however, no exception: roasted nuts and fried or boiled tofu show relatively high levels of AGEs, while low-fat plant-derived foods – boiled or baked beans – are typically low in AGEs. Supplementation of taurine seems to minimize endogenous AGE production [27•]. Dietary AGE restriction has been reported to support the suppression of several immune defects, reduce insulin resistance and diabetic complications – both genetic and diet-induced – and in patients with persistent diabetes [28••]. Carnosine, an endogenous and carnivorous diet-supplied, histidine-containing dipeptide [29••,30•], and various plant-derived antioxidants – flavonoids [31•,32•] and curcuminoids [33•] – are also reported to reduce the accumulation of AGEs in tissues.

{From this I see carnosine is supplied by meats.}

29•• Yan H, Harding JJ. Carnosine protects against the inactivation of esterase induced by glycation and a steroid. Biochim Biophys Acta 2005; 1741:120–126. Provides evidence for carnosine's role as an antiglycation compound.

30• Hipkiss AR. Glycation, ageing and carnosine: are carnivorous diets beneficial? Mech Ageing Dev 2005; 12 June [Epub ahead of print]. Summarizes the possible beneficial effects of carnosine and related structures on protein carbonyl stress, AGE formation, secondary diabetic complications and age-related neuropathology.

31• Wu CH, Yen GC. Inhibitory effect of naturally occurring flavonoids on the formation of advanced glycation endproducts. J Agric Food Chem 2005; 533:167–173. Demonstrates that the inhibitory capability of flavonoids against protein glycation is significantly related to the scavenging of free radicals derived from the glycoxidation process.

31• Wu CH, Yen GC. Inhibitory effect of naturally occurring flavonoids on the formation of advanced glycation endproducts. J Agric Food Chem 2005; 533:167–173. Demonstrates that the inhibitory capability of flavonoids against protein glycation is significantly related to the scavenging of free radicals derived from the glycoxidation process.

32• Kiho T, Usui S, Hirano K, et al. Tomato paste fraction inhibiting the formation of advanced glycation end-products. Biosci Biotechnol Biochem 2004; 68:200–205. Bibliographic Links Demonstrates that rutin, a tomato-derived antioxidant, significantly contributes to inhibiting the formation of AGEs.

33• Osawa T, Kato Y. Protective role of antioxidative food factors in oxidative stress caused by hyperglycemia. Ann N Y Acad Sci 2005; 1043:440–451. Discusses the preventive role of various antioxidants and natural cyclooxygenase-2 inhibitors, curcuminoids, flavonoids and glutathione, against oxidative stress, and prevention of diabetic complications.

Conclusion

The effects of caloric restriction, which has proven so successful in controlling ageing and prolonging lifespan in other species including primates, have not been fully explored in humans. There is increasing support, however, that in addition to abstaining from smoking, regular physical exercise and modest intake of alcohol, a diet low in inflammation-inducing molecules, saturated and trans fatty acids, dairy products and sugars and high in antiinflammatory molecules, [omega]-3 fatty acids, plant fibres, vitamins and antioxidants, particularly polyphenols, is effective in supporting optimal ageing and reducing the incidence of chronic diseases. A recent study [48••] has suggested that of all the ‘healthy nutrients’, consumption of legumes appears to be the most effective, showing a 7–8% reduction in mortality hazard ratio for every 20 g increase in daily intake.

The importance of a healthy lifestyle, like the need for reducing emissions of ozone-depleting substances, has not been fully appreciated even in Western societies. Still, future life on this planet is very dependent on our willingness to deal with these issues. Thus far, the need for a healthy lifestyle has only been accepted by a small fraction of society, mostly individuals with a higher educational background. A recent survey from the United States reported that 76% adhere to nonsmoking, 40% to weight control, but only 23% to healthy eating (five fruits and vegetables per day) and 22% to regular physical activity [49•]. Most worrying of all, only a small minority of 3% adhere to all four principles.

[Guest guest]

Hi folks:

Worth emphasizing, I think, from JW's post is the following very neat

and concise summary of what is known at present:

" ......... abstaining from smoking, regular physical exercise and

modest intake of alcohol, a diet low in inflammation-inducing

molecules, saturated and trans fatty acids, dairy products and sugars

and high in antiinflammatory molecules, [omega]-3 fatty acids, plant

fibres, vitamins and antioxidants, particularly polyphenols, is

effective in supporting optimal ageing and reducing the incidence of

chronic diseases. A recent study has suggested that of all

the `healthy nutrients', consumption of legumes appears to be the

most effective, showing a 7–8% reduction in mortality hazard ratio

for every 20 g increase in daily intake. "

And what an impressive claim as regards legumes, about which I was

previously ignorant. That really is amazing. Now I understand why

Jeff allows his clients to eat all the chick peas they want : ^ )))

But, a pity that CR is omitted from that list on the grounds that it

is so far unproven in humans.

Rodney.

--- In , " jwwright " <jwwright@e...>

wrote:

>

> Current Opinion in Clinical Nutrition & Metabolic Care. 9(1):2-7,

January 2006

>

> Looking for the latest on carnosine:

> This article hits on several fronts - vegetarian/carnivorous diets,

value of supplements, dairy, fish.

>

> Regards.

>

>

> Abstract

> Purpose of review: The globe is suffering a tsunami of chronic

diseases, affecting especially the elderly and those with a

dysfunctioning immune system. The fundamental principles of optimal

health and optimal ageing are abstaining from smoking, modest alcohol

consumption, regular physical exercise and a diet rich in fish and

plants and low in condensed calories, sugar and dairy products.

>

> Recent findings: Dietary supply and production of advanced

glycation end products leads to the accumulation of these products in

the tissues and is strongly associated with ageing of the vascular

endothelium, nervous system, eyes and other vital organs. Telomeres,

which are not involved in DNA repair, remain unrepaired and loose

with time. A decline in innate and acquired immunity is seen with

increasing age and maintenance of low basal immune activity (degree

of inflammation) seems important for health and longevity: 'people

who are predisposed to weak inflammatory activity may live longer'.

>

> Summary: Supplementation with vitamins has little effect on

ageing/prevention of chronic diseases, but antiinflammatory molecules

like polyphenols are more effective, especially when combined with

reduced intake of calorie-condensed foods. The effect of probiotics

on ageing needs further exploration. The effects of caloric

restriction, proven effective in other species to control aging and

prolong lifespan, have not been fully explored in humans.

>

> Consumption of advanced glycation end products aggravates disease

> Only recently has more attention been given to the fact that AGEs

are delivered to the body and absorbed through the food we eat: foods

rich in both protein and fat, and cooked at high heat, tend to be the

richest dietary sources of AGEs, whereas low-fat, plant fibre rich

foods tend to be relatively low in AGEs. Reduced dietary supply of

vitamins C, B6, B12 and high AGE consumption triggers inflammation

[23.] and binding of AGEs to the receptor for advanced glycation end

products (RAGE), and induces significant activation of the

transcription factor nuclear factor [kappa]B (NF-[kappa] and

subsequent expression of NF-[kappa]B-regulated cytokines [24..].

>

> A large content of AGEs is observed in numerous heat-produced foods

such as brewed coffee, custard, pretzel sticks, and especially in

pasteurized dairy products [25..,26.]. Plant food is, however, no

exception: roasted nuts and fried or boiled tofu show relatively high

levels of AGEs, while low-fat plant-derived foods - boiled or baked

beans - are typically low in AGEs. Supplementation of taurine seems

to minimize endogenous AGE production [27.]. Dietary AGE restriction

has been reported to support the suppression of several immune

defects, reduce insulin resistance and diabetic complications - both

genetic and diet-induced - and in patients with persistent diabetes

[28..]. Carnosine, an endogenous and carnivorous diet-supplied,

histidine-containing dipeptide [29..,30.], and various plant-derived

antioxidants - flavonoids [31.,32.] and curcuminoids [33.] - are also

reported to reduce the accumulation of AGEs in tissues.

>

> {From this I see carnosine is supplied by meats.}

>

> 29.. Yan H, Harding JJ. Carnosine protects against the inactivation

of esterase induced by glycation and a steroid. Biochim Biophys Acta

2005; 1741:120-126. Provides evidence for carnosine's role as an

antiglycation compound.

>

> 30. Hipkiss AR. Glycation, ageing and carnosine: are carnivorous

diets beneficial? Mech Ageing Dev 2005; 12 June [Epub ahead of

print]. Summarizes the possible beneficial effects of carnosine and

related structures on protein carbonyl stress, AGE formation,

secondary diabetic complications and age-related neuropathology.

>

> 31. Wu CH, Yen GC. Inhibitory effect of naturally occurring

flavonoids on the formation of advanced glycation endproducts. J

Agric Food Chem 2005; 533:167-173. Demonstrates that the inhibitory

capability of flavonoids against protein glycation is significantly

related to the scavenging of free radicals derived from the

glycoxidation process.

>

> 31. Wu CH, Yen GC. Inhibitory effect of naturally occurring

flavonoids on the formation of advanced glycation endproducts. J

Agric Food Chem 2005; 533:167-173. Demonstrates that the inhibitory

capability of flavonoids against protein glycation is significantly

related to the scavenging of free radicals derived from the

glycoxidation process.

>

> 32. Kiho T, Usui S, Hirano K, et al. Tomato paste fraction

inhibiting the formation of advanced glycation end-products. Biosci

Biotechnol Biochem 2004; 68:200-205. Bibliographic Links Demonstrates

that rutin, a tomato-derived antioxidant, significantly contributes

to inhibiting the formation of AGEs.

>

> 33. Osawa T, Kato Y. Protective role of antioxidative food factors

in oxidative stress caused by hyperglycemia. Ann N Y Acad Sci 2005;

1043:440-451. Discusses the preventive role of various antioxidants

and natural cyclooxygenase-2 inhibitors, curcuminoids, flavonoids and

glutathione, against oxidative stress, and prevention of diabetic

complications.

>

>

>

> Conclusion

> The effects of caloric restriction, which has proven so successful

in controlling ageing and prolonging lifespan in other species

including primates, have not been fully explored in humans. There is

increasing support, however, that in addition to abstaining from

smoking, regular physical exercise and modest intake of alcohol, a

diet low in inflammation-inducing molecules, saturated and trans

fatty acids, dairy products and sugars and high in antiinflammatory

molecules, [omega]-3 fatty acids, plant fibres, vitamins and

antioxidants, particularly polyphenols, is effective in supporting

optimal ageing and reducing the incidence of chronic diseases. A

recent study [48..] has suggested that of all the 'healthy

nutrients', consumption of legumes appears to be the most effective,

showing a 7-8% reduction in mortality hazard ratio for every 20 g

increase in daily intake.

>

> The importance of a healthy lifestyle, like the need for reducing

emissions of ozone-depleting substances, has not been fully

appreciated even in Western societies. Still, future life on this

planet is very dependent on our willingness to deal with these

issues. Thus far, the need for a healthy lifestyle has only been

accepted by a small fraction of society, mostly individuals with a

higher educational background. A recent survey from the United States

reported that 76% adhere to nonsmoking, 40% to weight control, but

only 23% to healthy eating (five fruits and vegetables per day) and

22% to regular physical activity [49.]. Most worrying of all, only a

small minority of 3% adhere to all four principles.

>

[Guest guest]

Hi folks:

Worth emphasizing, I think, from JW's post is the following very neat

and concise summary of what is known at present:

" ......... abstaining from smoking, regular physical exercise and

modest intake of alcohol, a diet low in inflammation-inducing

molecules, saturated and trans fatty acids, dairy products and sugars

and high in antiinflammatory molecules, [omega]-3 fatty acids, plant

fibres, vitamins and antioxidants, particularly polyphenols, is

effective in supporting optimal ageing and reducing the incidence of

chronic diseases. A recent study has suggested that of all

the `healthy nutrients', consumption of legumes appears to be the

most effective, showing a 7–8% reduction in mortality hazard ratio

for every 20 g increase in daily intake. "

And what an impressive claim as regards legumes, about which I was

previously ignorant. That really is amazing. Now I understand why

Jeff allows his clients to eat all the chick peas they want : ^ )))

But, a pity that CR is omitted from that list on the grounds that it

is so far unproven in humans.

Rodney.

--- In , " jwwright " <jwwright@e...>

wrote:

>

> Current Opinion in Clinical Nutrition & Metabolic Care. 9(1):2-7,

January 2006

>

> Looking for the latest on carnosine:

> This article hits on several fronts - vegetarian/carnivorous diets,

value of supplements, dairy, fish.

>

> Regards.

>

>

> Abstract

> Purpose of review: The globe is suffering a tsunami of chronic

diseases, affecting especially the elderly and those with a

dysfunctioning immune system. The fundamental principles of optimal

health and optimal ageing are abstaining from smoking, modest alcohol

consumption, regular physical exercise and a diet rich in fish and

plants and low in condensed calories, sugar and dairy products.

>

> Recent findings: Dietary supply and production of advanced

glycation end products leads to the accumulation of these products in

the tissues and is strongly associated with ageing of the vascular

endothelium, nervous system, eyes and other vital organs. Telomeres,

which are not involved in DNA repair, remain unrepaired and loose

with time. A decline in innate and acquired immunity is seen with

increasing age and maintenance of low basal immune activity (degree

of inflammation) seems important for health and longevity: 'people

who are predisposed to weak inflammatory activity may live longer'.

>

> Summary: Supplementation with vitamins has little effect on

ageing/prevention of chronic diseases, but antiinflammatory molecules

like polyphenols are more effective, especially when combined with

reduced intake of calorie-condensed foods. The effect of probiotics

on ageing needs further exploration. The effects of caloric

restriction, proven effective in other species to control aging and

prolong lifespan, have not been fully explored in humans.

>

> Consumption of advanced glycation end products aggravates disease

> Only recently has more attention been given to the fact that AGEs

are delivered to the body and absorbed through the food we eat: foods

rich in both protein and fat, and cooked at high heat, tend to be the

richest dietary sources of AGEs, whereas low-fat, plant fibre rich

foods tend to be relatively low in AGEs. Reduced dietary supply of

vitamins C, B6, B12 and high AGE consumption triggers inflammation

[23.] and binding of AGEs to the receptor for advanced glycation end

products (RAGE), and induces significant activation of the

transcription factor nuclear factor [kappa]B (NF-[kappa] and

subsequent expression of NF-[kappa]B-regulated cytokines [24..].

>

> A large content of AGEs is observed in numerous heat-produced foods

such as brewed coffee, custard, pretzel sticks, and especially in

pasteurized dairy products [25..,26.]. Plant food is, however, no

exception: roasted nuts and fried or boiled tofu show relatively high

levels of AGEs, while low-fat plant-derived foods - boiled or baked

beans - are typically low in AGEs. Supplementation of taurine seems

to minimize endogenous AGE production [27.]. Dietary AGE restriction

has been reported to support the suppression of several immune

defects, reduce insulin resistance and diabetic complications - both

genetic and diet-induced - and in patients with persistent diabetes

[28..]. Carnosine, an endogenous and carnivorous diet-supplied,

histidine-containing dipeptide [29..,30.], and various plant-derived

antioxidants - flavonoids [31.,32.] and curcuminoids [33.] - are also

reported to reduce the accumulation of AGEs in tissues.

>

> {From this I see carnosine is supplied by meats.}

>

> 29.. Yan H, Harding JJ. Carnosine protects against the inactivation

of esterase induced by glycation and a steroid. Biochim Biophys Acta

2005; 1741:120-126. Provides evidence for carnosine's role as an

antiglycation compound.

>

> 30. Hipkiss AR. Glycation, ageing and carnosine: are carnivorous

diets beneficial? Mech Ageing Dev 2005; 12 June [Epub ahead of

print]. Summarizes the possible beneficial effects of carnosine and

related structures on protein carbonyl stress, AGE formation,

secondary diabetic complications and age-related neuropathology.

>

> 31. Wu CH, Yen GC. Inhibitory effect of naturally occurring

flavonoids on the formation of advanced glycation endproducts. J

Agric Food Chem 2005; 533:167-173. Demonstrates that the inhibitory

capability of flavonoids against protein glycation is significantly

related to the scavenging of free radicals derived from the

glycoxidation process.

>

> 31. Wu CH, Yen GC. Inhibitory effect of naturally occurring

flavonoids on the formation of advanced glycation endproducts. J

Agric Food Chem 2005; 533:167-173. Demonstrates that the inhibitory

capability of flavonoids against protein glycation is significantly

related to the scavenging of free radicals derived from the

glycoxidation process.

>

> 32. Kiho T, Usui S, Hirano K, et al. Tomato paste fraction

inhibiting the formation of advanced glycation end-products. Biosci

Biotechnol Biochem 2004; 68:200-205. Bibliographic Links Demonstrates

that rutin, a tomato-derived antioxidant, significantly contributes

to inhibiting the formation of AGEs.

>

> 33. Osawa T, Kato Y. Protective role of antioxidative food factors

in oxidative stress caused by hyperglycemia. Ann N Y Acad Sci 2005;

1043:440-451. Discusses the preventive role of various antioxidants

and natural cyclooxygenase-2 inhibitors, curcuminoids, flavonoids and

glutathione, against oxidative stress, and prevention of diabetic

complications.

>

>

>

> Conclusion

> The effects of caloric restriction, which has proven so successful

in controlling ageing and prolonging lifespan in other species

including primates, have not been fully explored in humans. There is

increasing support, however, that in addition to abstaining from

smoking, regular physical exercise and modest intake of alcohol, a

diet low in inflammation-inducing molecules, saturated and trans

fatty acids, dairy products and sugars and high in antiinflammatory

molecules, [omega]-3 fatty acids, plant fibres, vitamins and

antioxidants, particularly polyphenols, is effective in supporting

optimal ageing and reducing the incidence of chronic diseases. A

recent study [48..] has suggested that of all the 'healthy

nutrients', consumption of legumes appears to be the most effective,

showing a 7-8% reduction in mortality hazard ratio for every 20 g

increase in daily intake.

>

> The importance of a healthy lifestyle, like the need for reducing

emissions of ozone-depleting substances, has not been fully

appreciated even in Western societies. Still, future life on this

planet is very dependent on our willingness to deal with these

issues. Thus far, the need for a healthy lifestyle has only been

accepted by a small fraction of society, mostly individuals with a

higher educational background. A recent survey from the United States

reported that 76% adhere to nonsmoking, 40% to weight control, but

only 23% to healthy eating (five fruits and vegetables per day) and

22% to regular physical activity [49.]. Most worrying of all, only a

small minority of 3% adhere to all four principles.

>