AGEs - browned foods & Vitamin C?

[Guest guest]

Avoiding browned foods prepared at high temperatures may not be the

only thing leading to advanced glycation end products. The following

article also seems to implicate the reactive oxidation products of

Vitamin C.

http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=1636553

Vitamin C mediates chemical aging of lens crystallins by the Maillard

reaction in a humanized mouse model

If this is the case, large doses of Vitamin C which have been assumed

to be beneficial or innocuous may actually be slowly damaging our

bodies.

I have been supplementing with 500 mg of Vitamin C for several years.

I wonder whether this is worse than just getting enough to avoid

scurvy. In any case, it seems that too much Vitamin C may promote

cataract formation.

Tony

========

>

> Am I correct in thinking that if we eat no browned foods, or

preserved meats, we might never get to 0.5 AU *10^6 = 500,000 AU per

KG body weight?

> Coffee/tea OTO of 2000.

> Even diet coke 10,000?

>

>

> PMID: 18448830 says they compared 15 AU vs 2750 AU meals, and the

effects were dramatic, and improved by changing the cooking method.

{so the 500,000 is suspect)

>

> No doubt browned food is something I can easily avoid.

>

>

> Notice:

> " Benfotiamine prevents macro- and microvascular endothelial

dysfunction and oxidative stress following a meal rich in advanced

glycation end products in individuals with type 2 diabetes. PMID: 16936154

>

> Benfotiamine is a fat soluble thiamine,

>

> Anyway, another item of interest to me is the glycation or

fructation of serum albumin to lower serum albumin. Possibly a good

thing for HFCS? Also the glycation or fructation of serum lipids to

lower serum cholesterol.

> However:

> Alginate as an antiglycating agent for human serum albumin.

> Int J Biol Macromol. 2007 Jul 1;41(2):180-4. Epub 2007 Feb 11.

> PMID: 17350677

> I haven't seen a clear discussion of the normal glycation process. I

have a feeling it exists for a reason.

>

>

> Other items of interest:(Love action titles)

> L-Carnitine inhibits protein glycation in vitro and in vivo:

evidence for a role in diabetic management.

> Acta Diabetol. 2007 Jun;44(2):83-90. Epub 2007 May 27. PMID: 17530472

>

> Orange juice or fructose intake does not induce oxidative and

inflammatory response.

> Diabetes Care. 2007 Jun;30(6):1406-11. Epub 2007 Mar 23.

> PMID: 17384340

>

> Regards

>