The Effects of Inflammation, Mitochondrial Decay, and Glycation on Aging
Mitochondrial Decay
You may remember from high school biology that the mitochondria are the powerhouse of the cell. These cellular power plants manage the production of ATP, the main source of energy for cellular reactions. The energy of your cells is equal to the collective energy of your organs.
Oxidative stress and damage to the mitochondria causes inhibition of energy production and reduces cell membrane permeability. This can lead to cellular aging and even cell death. Since aging diminishes organ reserves, mitochondrial decay must be kept to a minimum.
Nutritional Support For Mitochondrial Decay
Coenzyme Q10- necessary for basic cellular functions
D-Ribose – supports the energetic process; enhances ventilatory capacity for cardiovascular patients
L-Carnitine- important in energy production; carrier molecule for fatty acids
EFA’S -smart fats
Alpha-lipoic acid – both fat and water-soluble: regenerates all other anti-oxidants.
Glycation
Endogenous glycation is the binding of sugars to proteins, which results in cross-linking, and rigidity of cellular structures. Glycation is responsible for wrinkles on the skin, hardening of arteries, and tissue degeneration.
Exogenous glycation is the result of cooking sugars with proteins or fats. Temperatures over 248 degrees Fahrenheit and lower temperatures with longer cooking times result in glycation. Browning of foods on the outside is an example of exogenous glycation. The less cooked the food, the less glycation there is.
Nutritional Support: Anti-glycating agents:
L-carnosine (cell rejuvenation)
Benfotamine (synthetic form of B1)
Taurine (important in metabolism)
Lipoic Acid (anti-oxidant)
