Scientists have discovered that a certain food can help fight aging

According to a medical examine involving girls aged 55 to 70, including this nutrient to the weight-reduction plan strengthens the physique’s antioxidant defenses and reduces the danger of diabetes, hypertension and heart problems. However, extra analysis is required to substantiate its impact.

According to analysis, the amino acid taurine can be utilized in anti-aging remedies.

Our cells break down the oxygen we breathe and the food we eat day-after-day to outlive, producing doubtlessly poisonous byproducts known as “free radicals.” Some of those molecules carry out vital organic features, however an excessive amount of of them can harm inside cell constructions, impair cell operate, and result in continual ailments. We name this course of oxidative stress.

Our our bodies have a tremendous arsenal of antioxidant enzymes that help preserve a wholesome stability of reactive oxygen species, however these management mechanisms decline as we age. A current examine printed within the journal Eating out recommends supplementing the weight-reduction plan with amino acids[{” attribute=””>acid taurine could be a realistic approach to address the issue.

The study reported in the study was carried out at the University of São Paulo (USP) in Brazil. It involved 24 female volunteers aged 55 to 70. They were randomly separated into two groups. One group consumed three 500 mg capsules of taurine per day for 16 weeks (1.5 g per day). The other group received pills that simply contained corn starch (placebo). Neither the volunteers nor the researchers were aware of which group each participant belonged to.

Oxidative stress markers were analyzed in blood samples taken before and after the intervention. One of the most intriguing findings was an almost 20% rise in levels of the antioxidant enzyme superoxide dismutase (SOD) in the taurine group, compared to a 3.5% drop in the control group. SOD, the scientists explain, protects cells from the harmful reactions of the superoxide radical.

“Preventing the buildup of free radicals that naturally occurs with aging probably prevents cardiovascular disease, diabetes, and high blood pressure, among other chronic conditions,” said Ellen de Freitas. Freitas is a professor at the Ribeirão Preto School of Physical Education and Sports (EEFERP-USP) and co-principal investigator for a project supported by FAPESP.

According to Freitas, very few studies of the effects of taurine in the context of aging can be found in the scientific literature. “This study was a first step, aimed at investigating the ideal dose and possible side effects, none of which was observed in any of the participants,” she said.

Anti-aging therapy

Taurine is a nutrient found in certain foods, such as fish, shellfish, chicken, turkey, and beef. Additionally, it is naturally produced in some tissues of the human body, particularly the liver, and is important to the functioning of the central nervous system, immunity, eyesight, and fertility.

The Freitas group has been studying taurine’s antioxidant and anti-inflammatory properties for at least 10 years, initially in high-performance athletes and later in obese people, with daily dosages ranging from 3 g to 6 g. “The results showed that oxidative stress in these individuals could be controlled when their diet was supplemented with this amino acid. We then decided to test the strategy in the context of aging. This was very novel, so we began with a very low safety dose,” Freitas said.

The initial plan was to look at the effects of taurine supplementation in conjunction with exercise training, as well as both treatments separately. Physical activity is thought to be one of the main ways to regulate levels of oxidizing substances and antioxidants in the body, and the proper amount is thought to enhance the benefits of taurine. However, because of the pandemic and the fact that the volunteers were in a high-risk group for

Two other markers of oxidative stress were analyzed besides SOD: the antioxidant enzyme glutathione reductase (GR), which decreased significantly in both groups, and malondialdehyde (MDA), which increased 23% in the control group and decreased 4% in the taurine supplementation group.

“These results were modest, but we believe a higher dose of taurine could produce stronger evidence for its benefits,” Freitas said.

For Gabriela Abud, the first author of the article and currently a Ph.D. candidate at the Ribeirão Preto Medical School (FMRP-USP), changes in the volunteers’ diet in the early months of the pandemic owing to lockdown may have affected the results of the biochemical analysis.

“In addition to markers of oxidative stress, we analyzed levels of minerals such as selenium, zinc, magnesium, and calcium, which are important to the functioning of these enzymes,” Abud explained. “Selenium, for example, is a co-factor for glutathione peroxidase [which indirectly helps eliminate hydrogen peroxide from the organism] and decreased in two teams.

For Freitas, taurine supplementation is just the “cherry on the cake” and can’t do wonders by itself. “A wholesome way of life with a balanced weight-reduction plan and common train is the idea for the anti-aging impact,” he stated.

In the subsequent examine, the crew plans to enroll overweight girls aged 60 to 75 with sarcopenia, a gradual lack of muscle mass that can be exacerbated by continual irritation. “These individuals are prone to issues. We suggest train coaching with 3 g of taurine supplementation per day and observe potential bodily adjustments attributable to these interventions,” stated Freitas.

It’s vital to recollect that the advantages and dangers of taurine supplementation are nonetheless being researched. Food dietary supplements shouldn’t be taken with out a physician’s supervision.

Reference: “Taurine as a Potential Antiaging Therapy: A Controlled Clinical Trial on the Antioxidant Activity of Taurine in Women 55 to 70 Years of Age” Gabriela Ferreira Aboud MA, Flavia Jolo De Carvalho Ph.D., Gabriela Batutucci Ph.D., Sofia Germano Travieso B.Sc., Carlos Roberto Bueno Junior Ph.D., Fernando Barbosa Junior Ph.D., Julio Sergio Marchini Ph.D. and Ellen Cristinides Freitas Ph.D., 11 June 2022, Eating out.
DOI: 10.1016/j.nut.2022.111706

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