title: Glycation, ageing and carnosine: are carnivorous diets beneficial?
abstract: 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 (beta-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.
authors.affiliation: Centre for Experimental Therapeutics, William Harvey Research Institute, John Vane Science Centre, Bart's and the London Queen Mary's School of Medicine and Dentistry, Charterhouse Square, London EC1M 6BQ, UK. alanandjill@lineone.net
authors.forename: Alan R
authors.initials: AR
authors.lastname: Hipkiss
mesh_terms: D000375:Aging / Q000378:metabolism* / Q000473:pathology; D000818:Animals; D002336:Carnosine / Q000378:metabolism*; D014676:Diet, Vegetarian / Q000009:adverse effects; D006031:Glycosylation; D006801:Humans; D009474:Neurons / Q000378:metabolism / Q000473:pathology
chemical_list: D002336:Carnosine