Rejuvenation anti-aging concept

Scientists discover a certain nutrient may promote anti-aging

According to a clinical trial involving women aged 55 to 70, adding this nutrient to the diet can boost the body’s antioxidant defenses and may reduce the chances of developing diabetes, high blood pressure and cardiovascular disease. However, more research is needed to confirm its effects.

According to this study, the amino acid taurine can be used in anti-aging treatments.

When our cells break down the oxygen we breathe and the food we consume every day to survive, they produce potentially toxic byproducts called “free radicals.” Some of these molecules have important biological functions, but in excessive quantities, internal cellular structures can be damaged, impairing cell function and potentially leading to chronic disease. We call this process oxidative stress.

Our bodies have an extraordinary library of antioxidant enzymes that help maintain a healthy balance of reactive oxygen species, but these control mechanisms decline as we age.A study recently published in the journal Nutrition It is recommended to supplement amino acids in the diet

Any substance that, when dissolved in water, has a pH below 7.0 or provides hydrogen ions.

“data-gt-translation-attributes=”[{” 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 both groups decreased. “

For Freitas, taurine supplementation is just “the cherry on the cake” and can’t work miracles alone. “A healthy lifestyle, balanced diet and regular exercise are the foundation of the anti-aging effect,” she said.

In the next study, the team plans to include obese women aged 60-75 with sarcopenia, a progressive loss of muscle mass that is exacerbated by chronic inflammation. “These individuals are at serious risk of developing complications. We will provide strength training associated with taurine supplementation at a dose of 3 grams per day and see what changes these interventions may bring,” Freitas said.

It is important to remember that the benefits and risks of dietary taurine supplementation are still being researched. Food supplements should not be taken without medical supervision.

Reference: “Taurine as a possible antiaging therapy: a controlled clinical trial of taurine antioxidant activity in women aged 55 to 70” by Gabriela Ferreira Abud M.Sc., Flavia Giolo De Carvalho, PhD, Gabriela Batitucci, PhD , Sofia Germano Travieso B.Sc., Carlos Roberto Bueno Junior Ph.D., Fernando Barbosa Junior Ph.D., Julio Sergio Marchini Ph.D. and Dr. Ellen Cristinide Freitas, June 11, 2022 Nutrition.
DOI: 10.1016/j.nut.2022.111706

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