Why You're Aging: Glycation and A.G.E.s - Insidious Killers of Your Body

spirili

spirili

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Introduction:
I can't believe there aren't any threads on this subject. This is a huge component of aging and, therefore, should be considered when employing anti-aging strategies based on diet and lifestyle.

Basically, glycation happens when sugar (glucose and fructose) binds with fats and proteins. These fats and proteins no longer function properly because the sugar damages them and makes them brittle. When this sugar-binding process is completed at the end of the Maillard reaction, the result is called an advanced glycation end-product (A.G.E.).

Maillard Reaction illustration:

1724362504858


Or more simply for the chemically illiterate:

1724362651868


You may think that the Maillard reaction is good because it results in delicious food, but this chemical reaction is occurring in our bodies all the time. We are gradually being cooked and browned on the inside and out, becoming brittle like the crust of bread.


Damage from A.G.E.s:
A.G.E.s wreak havoc on our bodies by causing the degradation of collagen and other soft tissues responsible for making us look young and feel healthy. Here is a study that explains it: https://www.sciencedirect.com/science/article/abs/pii/S0738081X10000428

1724337455240


1724337650659



As you can see in these images, A.G.E.s disrupt the collagen and elastin in the skin and cause oxidative stress. Also, A.G.E.s bind to receptors for A.G.E.s (called R.A.G.E.s) that are present in every cell in the body. When this happens, the cells' DNA can get damaged, and can also release chemicals that cause inflammation to try to fight A.G.E.s. Chronic inflammation, aka inflammaging, leads to premature aging. A.G.E.s also cause mitochondrial disfunction.

A more comprehensive list of damage from A.G.E.s:
- collagen loss
- elastin loss
- DNA damage
- Mitochondrial disfunction
- inflammation
- oxidative stress
- amyloid plaques in the brain (Alzheimer's)
- apoptosis (cell death)
- fatty liver
- insulin resistance
Source: https://www.healthline.com/nutrition/advanced-glycation-end-products

There are 2 kinds of A.G.E.s: endogenous and exogenous. Endogenous refers to A.G.E.s that are created in our own bodies with the sugar present in our bloodstream. Exogenous refers to those that are present in foods that we consume.

Endogenous A.G.E.s
Most serious looksmaxers know that sugar should be avoided, but sugar is even more destructive than most people here probably realize. As I said earlier, eating too much sugar will cause some of the sugar to bind to your body's healthy proteins and fats (glycation), which will then ruin them by turning them into A.G.E.s. Superficially, this will lead to wrinkles, dry skin, and sagginess in facial skin/fat. This is sometimes referred to as the "sugar sag." But there are more serious conditions that will start to develop over time. Here are some health problems that sugar has been shown to cause or exacerbate:

- Heart disease
- Type 2 Diabetes
- Cancer
- Cellular aging via telomere shortening
- Depression
- fatty liver
- inflammation throughout the body
source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8839066/

Therefore, whenever you eat, it's crucial to prevent huge spikes in your blood sugar levels. One of the surprising things I found is that during a meal, the order in which you eat each food on your plate impacts how sharply your blood sugar rises. According to this study: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4876745/ during your meals, you should eat the vegetables first, then the proteins & fats, and then the carbs/starches/sugars. The fiber in the vegetables will slow the rate that your body absorbs the sugar into your bloodstream. The study I linked showed a 73% reduction in blood glucose spikes when food was consumed in this ideal order compared to eating carbs first.

1724371129937


Other things that cause elevated levels of blood sugar:
- stress
- sleep deprivation
- lack of exercise (or too much)
- dehydration
- smoking
source: https://www.webmd.com/diabetes/causes-blood-sugar-spikes
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9561544/ - This study in particular shows that stress can cause changes in your hormones that inhibit insulin's ability to lower the sugar in your blood. Chronic stress can actually induce hyperglycemia and eventually diabetes. If you're stressed out all the time from school, work, bad relationships, or a dangerous environment, then this is the mechanism of how you age from these stressors.

It also is beneficial to practice intermittent fasting so that your body spends less time in a state of elevated blood sugar levels each day. Autophagy from fasting can also help prevent the glycation process: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8733682/

If your diet includes fruits and carbs, you should look up the glycemic index of the foods you eat to get an idea of which ones will cause glucose spikes. The glycemic index indicates how much your blood glucose levels will be impacted by the foods you eat. More thorough explanation: https://www.healthline.com/nutrition/glycemic-index
1724360031009


Exogenous A.G.E.s
A.G.E.s are ubiquitous in the foods that most people eat in developed countries. They are virtually in ALL processed foods. Any kind of food that comes in a bag (like a bag of chips) or a box (like a box of cereal) has A.G.E.s in it. This is because most of these food products have vegetable oils (omega 6s) and added sugar, and are also cooked at high temperatures. Vegetable oils are PUFAs, or Polyunsaturated fatty acids, which means they are unsaturated fats that can oxidize and produce A.G.E.s when sugar binds to them. Saturated fats do not oxidize, so they are generally safer in the context of creating A.G.E.s. Additionally, any time food is cooked at extremely high temperatures, the sugar within it binds to proteins and fats in it (remember the Maillard Reaction shown previously).

You may think you're safe if you avoid processed food and instead focus on eating meat (I'm looking at all of you carnivores rn), but you're likely still damaging your body without realizing it. Unfortunately, meat is one of the highest sources of A.G.E.s, partially because the animals you're eating were likely fed processed food, corn, etc. Furthermore, the meat is usually cooked at temperatures that are too high. Meat that is browned, blackened, and charred during the cooking process is glycated meat. Cooking methods that create A.G.E.s include grilling, frying, baking, roasting, toasting, boiling, broiling, and microwaving.

The same reaction happens when you overcook other foods as well, such as grilled vegetables or a charred piece of toast.

One silver lining about exogenous A.G.E.s you consume in food is that only 10% of these make it into the bloodstream, and of that 10%, 60% is absorbed into bodily tissues. However, it's still unknown what happens to your digestive system that has to deal with the other 90%. Your gut microbiome will probably suffer. Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC21074/

Recommended max daily intake of A.G.E.s: Roughly 15,000 kilounits of A.G.E.s. Here is a website with a good breakdown of common foods with the amount of A.G.E.s in each: https://anti-ages.org/a-g-e-s-in-food-1 Here's a screenshot as an example:


1724296404597



I may never eat bacon again.

It's disconcerting that foods that have very low amounts of A.G.E.s are usually foods that are high in carbs, yet carbs break down into sugar when you digest them, causing A.G.E.s to form in your body. It's a frustrating, lose-lose situation for us because A.G.E.s seem to be nearly impossible to avoid entirely. Nevertheless, there are some strategies you can apply to your lifestyle to combat aging from A.G.E.s.


Guide to minimizing Glycation and A.G.E.s in your body:
Methods to keep your blood sugar low and/or prevent your body from making endogenous A.G.E.s:
- Intermittent fasting
- Limit carbs/sugar in your diet
- Only eat a small amount of fruit, and avoid fruits that have a high glycemic index (and DO NOT drink fruit juice, which is highly concentrated with sugar and has no fiber that can protect you)
- Start a meal with vegetables, then protein/fat, then carbs/dessert (if you can't resist)
- Don't smoke
- Don't drink alcohol
- Live a healthy lifestyle in general (low stress, exercise, sleep, protect your skin from the sun, etc.)

Methods to reduce the amount of exogenous A.G.E.s you consume:
- Avoid all processed foods. Anything with vegetable oil (such as canola oil) and anything with high fructose corn syrup is terrible for your health long-term.
- Eat whole foods. Eat foods that are single ingredients (e.g. a tomato, instead of ketchup or tomato sauce), or whose ingredients you can recognize easily. If it has a litany of ingredients you've never heard of, it's probably bad.
- Avoid high temperature cooking like grilling, frying, broiling, toasting etc. Avoid eating blackened, charred meat.
- Cook your food using the following methods instead: poaching, steaming, stewing
- Eat foods high in flavonoids and antioxidants, such as vegetables and some herbs (see below for a list of helpful ones)

Supplements that can limit (and possibly reverse) the creation of A.G.E.s in your body:
Note that all of the supplements below are easy to find on amazon or other online retailers. You can get them from brands like Nutricost, NOW, Life Extension, Swanson, etc. Pick whichever brand you trust.

L-Carnosine: This is an antioxidant that can actually sacrifice itself to be glycated to protect the proteins and fats in your body from glycation. Carnosine is found naturally in meat, including our own bodies. Our carnosine levels naturally decline as we age.
These studies showed that L-carnosine inhibited glycation: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9137727/

Beta-Alanine: This is a precursor to L-carnosine. Some studies suggested that consuming beta-alanine increases the carnosine levels in your body more than if you eat carnosine directly. Beta-Alanine is usually taken as an exercise supplement because of how it helps increase the carnosine levels in muscles.
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257613/


Vitamin B complex, specifically:
Benfotiamine, which is a derivative of vitamin B1 that you can't get from your diet.
These studies support it's efficacy: https://pubmed.ncbi.nlm.nih.gov/16936154/

Pirydoxal-5'- Phosphate (Pyridoxamine or Pyridoxanine), which are derivatives of vitamin B6. Pyridoxal-5'-Phosphate is the active form of B6 in your body.
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770850/

Alpha-Lipoic Acid: an antioxidant
Studies: https://pubmed.ncbi.nlm.nih.gov/18803954/

Quercetin: a flavonoid
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9409999/

Taurine: an important amino acid
Studies: https://www.nature.com/articles/s41598-024-66785-5

Luteolin: a flavonoid with anti-oxidative and anti-inflammatory properties
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8706309/

Hesperidin: plant flavanone found in citrus fruits
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10792178/

Naringin: a flavonoid found in citrus fruits
Studies: https://www.sciencedirect.com/science/article/abs/pii/S096399692200415X

Turmeric (and Curcumin): a spice
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4252471/

Honerable mentions: allspice, cloves, oregano, thyme, black pepper, cumin, cinnamon, parsley, ginger
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6523868/

I did not include topical skincare products that could help with this because skincare threads have been done to death on this forum. The usual stuff will help, like tretinoin, vit c, etc. Glycation is more than just skin deep - it's an issue that needs to be addressed for the whole body so that you can be healthy and biologically young for longer.

Educational Videos:








Final Thought: I really think this is one of the main reasons why we age. We're all gradually glycating. The glucose that we use for energy is slowly ruining our bodies. If you want to look like a 25 year old mogger at 40, then you NEED to prevent this terrible process from killing your SMV.


Tagging high IQ users and/or old users interested in aging: @You @DrTony @Seth Walsh @Lawton88 @King Solomon @eduardkoopman @Jerryterry129 @AscendingHero @Gargantuan @enchanted_elixir @New Poster @Amnesia @Corleone @oldcell @mvp2v1 @garoupilled_ @forevergymcelling


Can't believe I finally have a chance at this honor: Best of the Best?
 
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nice thread + bookmarked
 
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Im not living to 40 nigga
 
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too much work im good
 
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Interesting, does this have any relation to DNA methylation?
 
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Dnr, mirin effort, bookmarked reading later
 
Last edited:
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Good thread. There's a lot of factors that affect ageing and I feel like in the last 10-15 years or so we're just starting to really figure things out. On top of that, the food we're eating is getting more and more processed.

What would be an ideal diet in your opinion? Ideal foods to eat, what times, etc.
 
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Interesting, does this have any relation to DNA methylation?
This recent study says it's unclear how diet impacts DNA methylation: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466216/
But as I stated in my thread, A.G.E.s can bind to receptors on cells, which causes the DNA to respond by activating inflammatory pathways to try to defend against the A.G.E.s. So DNA is impacted, but it's not clear if it includes a change in gene expression.

Good thread. There's a lot of factors that affect ageing and I feel like in the last 10-15 years or so we're just starting to really figure things out. On top of that, the food we're eating is getting more and more processed.

What would be an ideal diet in your opinion? Ideal foods to eat, what times, etc.

Thanks. It's hard to say what the ideal diet is because there are so many health experts, researchers, and doctors who vouch for different ones. Like I said ITT, A.G.E.s are present even in foods you'd think are healthy. I think keto is a good option because simple carbs are terrible, for instance.

I personally think an ideal diet consists of a mixture of meat and vegetables, and maybe some fruit. But after reading this thread, you should know that cooking methods matter a lot. Whether you eat your food raw or cooked depends on each individual's body because some people may have digestive issues. But it's important to make sure the nutrients in the foods are not corrupted by the cooking process, because otherwise there's no point in eating them then. I also disagree with vegans and carnivores because I think humans are meant to be omnivores.

Some good food choices imo:

Meat:
- poached eggs (pasture raised)
- salmon
- organ meats, particularly beef liver
- some chicken and beef

Vegetables:
- Broccoli
- spinach
- onions
- garlic
- Brussels Sprouts
- carrots

fruits:
- lemons
- kiwis
- blackberries
- blueberries
- cucumbers
- tomatoes
- olives
- cantaloupe

I also only drink water. But green tea, apple cider vinegar, and some forms of milk are probably good too.
This list is not comprehensive. It's just some foods I remember being recommended by several sources as being really good for your health.

I do intermittent fasting (usually OMAD). Andrew Huberman said eating at least several hours after waking up in the morning and several hours before sleeping is ideal. Dr. Jamnadas (guy in the first video I linked) also does OMAD and says he only eats dinner and finishes by 8 pm. I usually only eat at lunch time, and I haven't seen anything that suggests there's a difference between lunch vs dinner.
 
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good thread, just go crazy on raw liver which effectively has a glycemic index of you can guess: 0
 
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good thread (y)
mirin greycel
 
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Introduction:
I can't believe there aren't any threads on this subject. This is a huge component of aging and, therefore, should be considered when employing anti-aging strategies based on diet and lifestyle.

Basically, glycation happens when sugar (glucose and fructose) binds with fats and proteins. These fats and proteins no longer function properly because the sugar damages them and makes them brittle. When this sugar-binding process is completed at the end of the Maillard reaction, the result is called an advanced glycation end-product (A.G.E.).

Maillard Reaction illustration:

View attachment 3116206

Or more simply for the chemically illiterate:

View attachment 3116214

You may think that the Maillard reaction is good because it results in delicious food, but this chemical reaction is occurring in our bodies all the time. We are gradually being cooked and browned on the inside and out, becoming brittle like the crust of bread.


Damage from A.G.E.s:
A.G.E.s wreak havoc on our bodies by causing the degradation of collagen and other soft tissues responsible for making us look young and feel healthy. Here is a study that explains it: https://www.sciencedirect.com/science/article/abs/pii/S0738081X10000428

View attachment 3115219

View attachment 3115224


As you can see in these images, A.G.E.s disrupt the collagen and elastin in the skin and cause oxidative stress. Also, A.G.E.s bind to receptors for A.G.E.s (called R.A.G.E.s) that are present in every cell in the body. When this happens, the cells' DNA can get damaged, and can also release chemicals that cause inflammation to try to fight A.G.E.s. Chronic inflammation, aka inflammaging, leads to premature aging. A.G.E.s also cause mitochondrial disfunction.

A more comprehensive list of damage from A.G.E.s:
- collagen loss
- elastin loss
- DNA damage
- Mitochondrial disfunction
- inflammation
- oxidative stress
- amyloid plaques in the brain (Alzheimer's)
- apoptosis (cell death)
- fatty liver
- insulin resistance
Source: https://www.healthline.com/nutrition/advanced-glycation-end-products

There are 2 kinds of A.G.E.s: endogenous and exogenous. Endogenous refers to A.G.E.s that are created in our own bodies with the sugar present in our bloodstream. Exogenous refers to those that are present in foods that we consume.

Endogenous A.G.E.s
Most serious looksmaxers know that sugar should be avoided, but sugar is even more destructive than most people here probably realize. As I said earlier, eating too much sugar will cause some of the sugar to bind to your body's healthy proteins and fats (glycation), which will then ruin them by turning them into A.G.E.s. Superficially, this will lead to wrinkles, dry skin, and sagginess in facial skin/fat. This is sometimes referred to as the "sugar sag." But there are more serious conditions that will start to develop over time. Here are some health problems that sugar has been shown to cause or exacerbate:

- Heart disease
- Type 2 Diabetes
- Cancer
- Cellular aging via telomere shortening
- Depression
- fatty liver
- inflammation throughout the body
source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8839066/

Therefore, whenever you eat, it's crucial to prevent huge spikes in your blood sugar levels. One of the surprising things I found is that during a meal, the order in which you eat each food on your plate impacts how sharply your blood sugar rises. According to this study: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4876745/ during your meals, you should eat the vegetables first, then the proteins & fats, and then the carbs/starches/sugars. The fiber in the vegetables will slow the rate that your body absorbs the sugar into your bloodstream. The study I linked showed a 73% reduction in blood glucose spikes when food was consumed in this ideal order compared to eating carbs first.

View attachment 3116471

Other things that cause elevated levels of blood sugar:
- stress
- sleep deprivation
- lack of exercise (or too much)
- dehydration
- smoking
source: https://www.webmd.com/diabetes/causes-blood-sugar-spikes
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9561544/ - This study in particular shows that stress can cause changes in your hormones that inhibit insulin's ability to lower the sugar in your blood. Chronic stress can actually induce hyperglycemia and eventually diabetes. If you're stressed out all the time from school, work, bad relationships, or a dangerous environment, then this is the mechanism of how you age from these stressors.

It also is beneficial to practice intermittent fasting so that your body spends less time in a state of elevated blood sugar levels each day. Autophagy from fasting can also help prevent the glycation process: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8733682/

If your diet includes fruits and carbs, you should look up the glycemic index of the foods you eat to get an idea of which ones will cause glucose spikes. The glycemic index indicates how much your blood glucose levels will be impacted by the foods you eat. More thorough explanation: https://www.healthline.com/nutrition/glycemic-index
View attachment 3116125

Exogenous A.G.E.s
A.G.E.s are ubiquitous in the foods that most people eat in developed countries. They are virtually in ALL processed foods. Any kind of food that comes in a bag (like a bag of chips) or a box (like a box of cereal) has A.G.E.s in it. This is because most of these food products have vegetable oils (omega 6s) and added sugar, and are also cooked at high temperatures. Vegetable oils are PUFAs, or Polyunsaturated fatty acids, which means they are unsaturated fats that can oxidize and produce A.G.E.s when sugar binds to them. Saturated fats do not oxidize, so they are generally safer in the context of creating A.G.E.s. Additionally, any time food is cooked at extremely high temperatures, the sugar within it binds to proteins and fats in it (remember the Maillard Reaction shown previously).

You may think you're safe if you avoid processed food and instead focus on eating meat (I'm looking at all of you carnivores rn), but you're likely still damaging your body without realizing it. Unfortunately, meat is one of the highest sources of A.G.E.s, partially because the animals you're eating were likely fed processed food, corn, etc. Furthermore, the meat is usually cooked at temperatures that are too high. Meat that is browned, blackened, and charred during the cooking process is glycated meat. Cooking methods that create A.G.E.s include grilling, frying, baking, roasting, toasting, boiling, broiling, and microwaving.

The same reaction happens when you overcook other foods as well, such as grilled vegetables or a charred piece of toast.

One silver lining about exogenous A.G.E.s you consume in food is that only 10% of these make it into the bloodstream, and of that 10%, 60% is absorbed into bodily tissues. However, it's still unknown what happens to your digestive system that has to deal with the other 90%. Your gut microbiome will probably suffer. Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC21074/

Recommended max daily intake of A.G.E.s: Roughly 15,000 kilounits of A.G.E.s. Here is a website with a good breakdown of common foods with the amount of A.G.E.s in each: https://anti-ages.org/a-g-e-s-in-food-1 Here's a screenshot as an example:


View attachment 3114223


I may never eat bacon again.

It's disconcerting that foods that have very low amounts of A.G.E.s are usually foods that are high in carbs, yet carbs break down into sugar when you digest them, causing A.G.E.s to form in your body. It's a frustrating, lose-lose situation for us because A.G.E.s seem to be nearly impossible to avoid entirely. Nevertheless, there are some strategies you can apply to your lifestyle to combat aging from A.G.E.s.


Guide to minimizing Glycation and A.G.E.s in your body:
Methods to keep your blood sugar low and/or prevent your body from making endogenous A.G.E.s:
- Intermittent fasting
- Limit carbs/sugar in your diet
- Only eat a small amount of fruit, and avoid fruits that have a high glycemic index (and DO NOT drink fruit juice, which is highly concentrated with sugar and has no fiber that can protect you)
- Start a meal with vegetables, then protein/fat, then carbs/dessert (if you can't resist)
- Don't smoke
- Don't drink alcohol
- Live a healthy lifestyle in general (low stress, exercise, sleep, protect your skin from the sun, etc.)

Methods to reduce the amount of exogenous A.G.E.s you consume:
- Avoid all processed foods. Anything with vegetable oil (such as canola oil) and anything with high fructose corn syrup is terrible for your health long-term.
- Eat whole foods. Eat foods that are single ingredients (e.g. a tomato, instead of ketchup or tomato sauce), or whose ingredients you can recognize easily. If it has a litany of ingredients you've never heard of, it's probably bad.
- Avoid high temperature cooking like grilling, frying, broiling, toasting etc. Avoid eating blackened, charred meat.
- Cook your food using the following methods instead: poaching, steaming, stewing
- Eat foods high in flavonoids and antioxidants, such as vegetables and some herbs (see below for a list of helpful ones)

Supplements that can limit (and possibly reverse) the creation of A.G.E.s in your body:
Note that all of the supplements below are easy to find on amazon or other online retailers. You can get them from brands like Nutricost, NOW, Life Extension, Swanson, etc. Pick whichever brand you trust.

L-Carnosine: This is an antioxidant that can actually sacrifice itself to be glycated to protect the proteins and fats in your body from glycation. Carnosine is found naturally in meat, including our own bodies. Our carnosine levels naturally decline as we age.
These studies showed that L-carnosine inhibited glycation: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9137727/

Beta-Alanine: This is a precursor to L-carnosine. Some studies suggested that consuming beta-alanine increases the carnosine levels in your body more than if you eat carnosine directly. Beta-Alanine is usually taken as an exercise supplement because of how it helps increase the carnosine levels in muscles.
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257613/


Vitamin B complex, specifically:
Benfotiamine, which is a derivative of vitamin B1 that you can't get from your diet.
These studies support it's efficacy: https://pubmed.ncbi.nlm.nih.gov/16936154/

Pirydoxal-5'- Phosphate (Pyridoxamine or Pyridoxanine), which are derivatives of vitamin B6. Pyridoxal-5'-Phosphate is the active form of B6 in your body.
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770850/

Alpha-Lipoic Acid: an antioxidant
Studies: https://pubmed.ncbi.nlm.nih.gov/18803954/

Quercetin: a flavonoid
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9409999/

Taurine: an important amino acid
Studies: https://www.nature.com/articles/s41598-024-66785-5

Luteolin: a flavonoid with anti-oxidative and anti-inflammatory properties
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8706309/

Hesperidin: plant flavanone found in citrus fruits
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10792178/

Naringin: a flavonoid found in citrus fruits
Studies: https://www.sciencedirect.com/science/article/abs/pii/S096399692200415X

Turmeric (and Curcumin): a spice
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4252471/

Honerable mentions: allspice, cloves, oregano, thyme, black pepper, cumin, cinnamon, parsley, ginger
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6523868/

I did not include topical skincare products that could help with this because skincare threads have been done to death on this forum. The usual stuff will help, like tretinoin, vit c, etc. Glycation is more than just skin deep - it's an issue that needs to be addressed for the whole body so that you can be healthy and biologically young for longer.

Educational Videos:








Final Thought: I really think this is one of the main reasons why we age. We're all gradually glycating. The glucose that we use for energy is slowly ruining our bodies. If you want to look like a 25 year old mogger at 40, then you NEED to prevent this terrible process from killing your SMV.


Tagging high IQ users and/or old users interested in aging: @You @DrTony @Seth Walsh @Lawton88 @King Solomon @eduardkoopman @Jerryterry129 @AscendingHero @Gargantuan @enchanted_elixir @New Poster @Amnesia @Corleone @oldcell @mvp2v1 @garoupilled_ @forevergymcelling


Can't believe I finally have a chance at this honor: Best of the Best?

Great thread, although i didn't read it. It's pretty long.

@Clavicular @Orc @NumbThePain BOTB/STICKY?
 
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Great thread, although i didn't read it. It's pretty long.

@Clavicular @Orc @NumbThePain BOTB/STICKY?
fine by me feel free to tag or dm me if you see threads worthy of being stickied in the future.
 
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@incliner
 
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I remember when I was 16 the doctor told my mom that my blood sugar was always too low. That I could pass out at any time. When I was 30, everyone thought I was 19. Everyone. Now I'm 38, and I'm thought to be 25. Still have chronically low blood sugar, I think it's genetic. I've also never drank or smoked.
 
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I remember when I was 16 the doctor told my mom that my blood sugar was always too low. That I could pass out at any time. When I was 30, everyone thought I was 19. Everyone. Now I'm 38, and I'm thought to be 25. Still have chronically low blood sugar, I think it's genetic. I've also never drank or smoked.
Fuck mirin mine is damn near prediabetic
 
Exactly thats why u need aajonus vonderplanitz diet raw milk raw honey its animal based sugar which does age
Introduction:
I can't believe there aren't any threads on this subject. This is a huge component of aging and, therefore, should be considered when employing anti-aging strategies based on diet and lifestyle.

Basically, glycation happens when sugar (glucose and fructose) binds with fats and proteins. These fats and proteins no longer function properly because the sugar damages them and makes them brittle. When this sugar-binding process is completed at the end of the Maillard reaction, the result is called an advanced glycation end-product (A.G.E.).

Maillard Reaction illustration:

View attachment 3116206

Or more simply for the chemically illiterate:

View attachment 3116214

You may think that the Maillard reaction is good because it results in delicious food, but this chemical reaction is occurring in our bodies all the time. We are gradually being cooked and browned on the inside and out, becoming brittle like the crust of bread.


Damage from A.G.E.s:
A.G.E.s wreak havoc on our bodies by causing the degradation of collagen and other soft tissues responsible for making us look young and feel healthy. Here is a study that explains it: https://www.sciencedirect.com/science/article/abs/pii/S0738081X10000428

View attachment 3115219

View attachment 3115224


As you can see in these images, A.G.E.s disrupt the collagen and elastin in the skin and cause oxidative stress. Also, A.G.E.s bind to receptors for A.G.E.s (called R.A.G.E.s) that are present in every cell in the body. When this happens, the cells' DNA can get damaged, and can also release chemicals that cause inflammation to try to fight A.G.E.s. Chronic inflammation, aka inflammaging, leads to premature aging. A.G.E.s also cause mitochondrial disfunction.

A more comprehensive list of damage from A.G.E.s:
- collagen loss
- elastin loss
- DNA damage
- Mitochondrial disfunction
- inflammation
- oxidative stress
- amyloid plaques in the brain (Alzheimer's)
- apoptosis (cell death)
- fatty liver
- insulin resistance
Source: https://www.healthline.com/nutrition/advanced-glycation-end-products

There are 2 kinds of A.G.E.s: endogenous and exogenous. Endogenous refers to A.G.E.s that are created in our own bodies with the sugar present in our bloodstream. Exogenous refers to those that are present in foods that we consume.

Endogenous A.G.E.s
Most serious looksmaxers know that sugar should be avoided, but sugar is even more destructive than most people here probably realize. As I said earlier, eating too much sugar will cause some of the sugar to bind to your body's healthy proteins and fats (glycation), which will then ruin them by turning them into A.G.E.s. Superficially, this will lead to wrinkles, dry skin, and sagginess in facial skin/fat. This is sometimes referred to as the "sugar sag." But there are more serious conditions that will start to develop over time. Here are some health problems that sugar has been shown to cause or exacerbate:

- Heart disease
- Type 2 Diabetes
- Cancer
- Cellular aging via telomere shortening
- Depression
- fatty liver
- inflammation throughout the body
source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8839066/

Therefore, whenever you eat, it's crucial to prevent huge spikes in your blood sugar levels. One of the surprising things I found is that during a meal, the order in which you eat each food on your plate impacts how sharply your blood sugar rises. According to this study: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4876745/ during your meals, you should eat the vegetables first, then the proteins & fats, and then the carbs/starches/sugars. The fiber in the vegetables will slow the rate that your body absorbs the sugar into your bloodstream. The study I linked showed a 73% reduction in blood glucose spikes when food was consumed in this ideal order compared to eating carbs first.

View attachment 3116471

Other things that cause elevated levels of blood sugar:
- stress
- sleep deprivation
- lack of exercise (or too much)
- dehydration
- smoking
source: https://www.webmd.com/diabetes/causes-blood-sugar-spikes
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9561544/ - This study in particular shows that stress can cause changes in your hormones that inhibit insulin's ability to lower the sugar in your blood. Chronic stress can actually induce hyperglycemia and eventually diabetes. If you're stressed out all the time from school, work, bad relationships, or a dangerous environment, then this is the mechanism of how you age from these stressors.

It also is beneficial to practice intermittent fasting so that your body spends less time in a state of elevated blood sugar levels each day. Autophagy from fasting can also help prevent the glycation process: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8733682/

If your diet includes fruits and carbs, you should look up the glycemic index of the foods you eat to get an idea of which ones will cause glucose spikes. The glycemic index indicates how much your blood glucose levels will be impacted by the foods you eat. More thorough explanation: https://www.healthline.com/nutrition/glycemic-index
View attachment 3116125

Exogenous A.G.E.s
A.G.E.s are ubiquitous in the foods that most people eat in developed countries. They are virtually in ALL processed foods. Any kind of food that comes in a bag (like a bag of chips) or a box (like a box of cereal) has A.G.E.s in it. This is because most of these food products have vegetable oils (omega 6s) and added sugar, and are also cooked at high temperatures. Vegetable oils are PUFAs, or Polyunsaturated fatty acids, which means they are unsaturated fats that can oxidize and produce A.G.E.s when sugar binds to them. Saturated fats do not oxidize, so they are generally safer in the context of creating A.G.E.s. Additionally, any time food is cooked at extremely high temperatures, the sugar within it binds to proteins and fats in it (remember the Maillard Reaction shown previously).

You may think you're safe if you avoid processed food and instead focus on eating meat (I'm looking at all of you carnivores rn), but you're likely still damaging your body without realizing it. Unfortunately, meat is one of the highest sources of A.G.E.s, partially because the animals you're eating were likely fed processed food, corn, etc. Furthermore, the meat is usually cooked at temperatures that are too high. Meat that is browned, blackened, and charred during the cooking process is glycated meat. Cooking methods that create A.G.E.s include grilling, frying, baking, roasting, toasting, boiling, broiling, and microwaving.

The same reaction happens when you overcook other foods as well, such as grilled vegetables or a charred piece of toast.

One silver lining about exogenous A.G.E.s you consume in food is that only 10% of these make it into the bloodstream, and of that 10%, 60% is absorbed into bodily tissues. However, it's still unknown what happens to your digestive system that has to deal with the other 90%. Your gut microbiome will probably suffer. Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC21074/

Recommended max daily intake of A.G.E.s: Roughly 15,000 kilounits of A.G.E.s. Here is a website with a good breakdown of common foods with the amount of A.G.E.s in each: https://anti-ages.org/a-g-e-s-in-food-1 Here's a screenshot as an example:


View attachment 3114223


I may never eat bacon again.

It's disconcerting that foods that have very low amounts of A.G.E.s are usually foods that are high in carbs, yet carbs break down into sugar when you digest them, causing A.G.E.s to form in your body. It's a frustrating, lose-lose situation for us because A.G.E.s seem to be nearly impossible to avoid entirely. Nevertheless, there are some strategies you can apply to your lifestyle to combat aging from A.G.E.s.


Guide to minimizing Glycation and A.G.E.s in your body:
Methods to keep your blood sugar low and/or prevent your body from making endogenous A.G.E.s:
- Intermittent fasting
- Limit carbs/sugar in your diet
- Only eat a small amount of fruit, and avoid fruits that have a high glycemic index (and DO NOT drink fruit juice, which is highly concentrated with sugar and has no fiber that can protect you)
- Start a meal with vegetables, then protein/fat, then carbs/dessert (if you can't resist)
- Don't smoke
- Don't drink alcohol
- Live a healthy lifestyle in general (low stress, exercise, sleep, protect your skin from the sun, etc.)

Methods to reduce the amount of exogenous A.G.E.s you consume:
- Avoid all processed foods. Anything with vegetable oil (such as canola oil) and anything with high fructose corn syrup is terrible for your health long-term.
- Eat whole foods. Eat foods that are single ingredients (e.g. a tomato, instead of ketchup or tomato sauce), or whose ingredients you can recognize easily. If it has a litany of ingredients you've never heard of, it's probably bad.
- Avoid high temperature cooking like grilling, frying, broiling, toasting etc. Avoid eating blackened, charred meat.
- Cook your food using the following methods instead: poaching, steaming, stewing
- Eat foods high in flavonoids and antioxidants, such as vegetables and some herbs (see below for a list of helpful ones)

Supplements that can limit (and possibly reverse) the creation of A.G.E.s in your body:
Note that all of the supplements below are easy to find on amazon or other online retailers. You can get them from brands like Nutricost, NOW, Life Extension, Swanson, etc. Pick whichever brand you trust.

L-Carnosine: This is an antioxidant that can actually sacrifice itself to be glycated to protect the proteins and fats in your body from glycation. Carnosine is found naturally in meat, including our own bodies. Our carnosine levels naturally decline as we age.
These studies showed that L-carnosine inhibited glycation: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9137727/

Beta-Alanine: This is a precursor to L-carnosine. Some studies suggested that consuming beta-alanine increases the carnosine levels in your body more than if you eat carnosine directly. Beta-Alanine is usually taken as an exercise supplement because of how it helps increase the carnosine levels in muscles.
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257613/


Vitamin B complex, specifically:
Benfotiamine, which is a derivative of vitamin B1 that you can't get from your diet.
These studies support it's efficacy: https://pubmed.ncbi.nlm.nih.gov/16936154/

Pirydoxal-5'- Phosphate (Pyridoxamine or Pyridoxanine), which are derivatives of vitamin B6. Pyridoxal-5'-Phosphate is the active form of B6 in your body.
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770850/

Alpha-Lipoic Acid: an antioxidant
Studies: https://pubmed.ncbi.nlm.nih.gov/18803954/

Quercetin: a flavonoid
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9409999/

Taurine: an important amino acid
Studies: https://www.nature.com/articles/s41598-024-66785-5

Luteolin: a flavonoid with anti-oxidative and anti-inflammatory properties
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8706309/

Hesperidin: plant flavanone found in citrus fruits
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10792178/

Naringin: a flavonoid found in citrus fruits
Studies: https://www.sciencedirect.com/science/article/abs/pii/S096399692200415X

Turmeric (and Curcumin): a spice
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4252471/

Honerable mentions: allspice, cloves, oregano, thyme, black pepper, cumin, cinnamon, parsley, ginger
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6523868/

I did not include topical skincare products that could help with this because skincare threads have been done to death on this forum. The usual stuff will help, like tretinoin, vit c, etc. Glycation is more than just skin deep - it's an issue that needs to be addressed for the whole body so that you can be healthy and biologically young for longer.

Educational Videos:








Final Thought: I really think this is one of the main reasons why we age. We're all gradually glycating. The glucose that we use for energy is slowly ruining our bodies. If you want to look like a 25 year old mogger at 40, then you NEED to prevent this terrible process from killing your SMV.


Tagging high IQ users and/or old users interested in aging: @You @DrTony @Seth Walsh @Lawton88 @King Solomon @eduardkoopman @Jerryterry129 @AscendingHero @Gargantuan @enchanted_elixir @New Poster @Amnesia @Corleone @oldcell @mvp2v1 @garoupilled_ @forevergymcelling


Can't believe I finally have a chance at this honor: Best of the Best?
 
Fuck mirin mine is damn near prediabetic
Then you've got to work on the diet, I don't think diabetes runs in families, but natural blood sugar levels might.
 
  • +1
Reactions: Jova
Introduction:
I can't believe there aren't any threads on this subject. This is a huge component of aging and, therefore, should be considered when employing anti-aging strategies based on diet and lifestyle.

Basically, glycation happens when sugar (glucose and fructose) binds with fats and proteins. These fats and proteins no longer function properly because the sugar damages them and makes them brittle. When this sugar-binding process is completed at the end of the Maillard reaction, the result is called an advanced glycation end-product (A.G.E.).

Maillard Reaction illustration:

View attachment 3116206

Or more simply for the chemically illiterate:

View attachment 3116214

You may think that the Maillard reaction is good because it results in delicious food, but this chemical reaction is occurring in our bodies all the time. We are gradually being cooked and browned on the inside and out, becoming brittle like the crust of bread.


Damage from A.G.E.s:
A.G.E.s wreak havoc on our bodies by causing the degradation of collagen and other soft tissues responsible for making us look young and feel healthy. Here is a study that explains it: https://www.sciencedirect.com/science/article/abs/pii/S0738081X10000428

View attachment 3115219

View attachment 3115224


As you can see in these images, A.G.E.s disrupt the collagen and elastin in the skin and cause oxidative stress. Also, A.G.E.s bind to receptors for A.G.E.s (called R.A.G.E.s) that are present in every cell in the body. When this happens, the cells' DNA can get damaged, and can also release chemicals that cause inflammation to try to fight A.G.E.s. Chronic inflammation, aka inflammaging, leads to premature aging. A.G.E.s also cause mitochondrial disfunction.

A more comprehensive list of damage from A.G.E.s:
- collagen loss
- elastin loss
- DNA damage
- Mitochondrial disfunction
- inflammation
- oxidative stress
- amyloid plaques in the brain (Alzheimer's)
- apoptosis (cell death)
- fatty liver
- insulin resistance
Source: https://www.healthline.com/nutrition/advanced-glycation-end-products

There are 2 kinds of A.G.E.s: endogenous and exogenous. Endogenous refers to A.G.E.s that are created in our own bodies with the sugar present in our bloodstream. Exogenous refers to those that are present in foods that we consume.

Endogenous A.G.E.s
Most serious looksmaxers know that sugar should be avoided, but sugar is even more destructive than most people here probably realize. As I said earlier, eating too much sugar will cause some of the sugar to bind to your body's healthy proteins and fats (glycation), which will then ruin them by turning them into A.G.E.s. Superficially, this will lead to wrinkles, dry skin, and sagginess in facial skin/fat. This is sometimes referred to as the "sugar sag." But there are more serious conditions that will start to develop over time. Here are some health problems that sugar has been shown to cause or exacerbate:

- Heart disease
- Type 2 Diabetes
- Cancer
- Cellular aging via telomere shortening
- Depression
- fatty liver
- inflammation throughout the body
source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8839066/

Therefore, whenever you eat, it's crucial to prevent huge spikes in your blood sugar levels. One of the surprising things I found is that during a meal, the order in which you eat each food on your plate impacts how sharply your blood sugar rises. According to this study: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4876745/ during your meals, you should eat the vegetables first, then the proteins & fats, and then the carbs/starches/sugars. The fiber in the vegetables will slow the rate that your body absorbs the sugar into your bloodstream. The study I linked showed a 73% reduction in blood glucose spikes when food was consumed in this ideal order compared to eating carbs first.

View attachment 3116471

Other things that cause elevated levels of blood sugar:
- stress
- sleep deprivation
- lack of exercise (or too much)
- dehydration
- smoking
source: https://www.webmd.com/diabetes/causes-blood-sugar-spikes
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9561544/ - This study in particular shows that stress can cause changes in your hormones that inhibit insulin's ability to lower the sugar in your blood. Chronic stress can actually induce hyperglycemia and eventually diabetes. If you're stressed out all the time from school, work, bad relationships, or a dangerous environment, then this is the mechanism of how you age from these stressors.

It also is beneficial to practice intermittent fasting so that your body spends less time in a state of elevated blood sugar levels each day. Autophagy from fasting can also help prevent the glycation process: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8733682/

If your diet includes fruits and carbs, you should look up the glycemic index of the foods you eat to get an idea of which ones will cause glucose spikes. The glycemic index indicates how much your blood glucose levels will be impacted by the foods you eat. More thorough explanation: https://www.healthline.com/nutrition/glycemic-index
View attachment 3116125

Exogenous A.G.E.s
A.G.E.s are ubiquitous in the foods that most people eat in developed countries. They are virtually in ALL processed foods. Any kind of food that comes in a bag (like a bag of chips) or a box (like a box of cereal) has A.G.E.s in it. This is because most of these food products have vegetable oils (omega 6s) and added sugar, and are also cooked at high temperatures. Vegetable oils are PUFAs, or Polyunsaturated fatty acids, which means they are unsaturated fats that can oxidize and produce A.G.E.s when sugar binds to them. Saturated fats do not oxidize, so they are generally safer in the context of creating A.G.E.s. Additionally, any time food is cooked at extremely high temperatures, the sugar within it binds to proteins and fats in it (remember the Maillard Reaction shown previously).

You may think you're safe if you avoid processed food and instead focus on eating meat (I'm looking at all of you carnivores rn), but you're likely still damaging your body without realizing it. Unfortunately, meat is one of the highest sources of A.G.E.s, partially because the animals you're eating were likely fed processed food, corn, etc. Furthermore, the meat is usually cooked at temperatures that are too high. Meat that is browned, blackened, and charred during the cooking process is glycated meat. Cooking methods that create A.G.E.s include grilling, frying, baking, roasting, toasting, boiling, broiling, and microwaving.

The same reaction happens when you overcook other foods as well, such as grilled vegetables or a charred piece of toast.

One silver lining about exogenous A.G.E.s you consume in food is that only 10% of these make it into the bloodstream, and of that 10%, 60% is absorbed into bodily tissues. However, it's still unknown what happens to your digestive system that has to deal with the other 90%. Your gut microbiome will probably suffer. Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC21074/

Recommended max daily intake of A.G.E.s: Roughly 15,000 kilounits of A.G.E.s. Here is a website with a good breakdown of common foods with the amount of A.G.E.s in each: https://anti-ages.org/a-g-e-s-in-food-1 Here's a screenshot as an example:


View attachment 3114223


I may never eat bacon again.

It's disconcerting that foods that have very low amounts of A.G.E.s are usually foods that are high in carbs, yet carbs break down into sugar when you digest them, causing A.G.E.s to form in your body. It's a frustrating, lose-lose situation for us because A.G.E.s seem to be nearly impossible to avoid entirely. Nevertheless, there are some strategies you can apply to your lifestyle to combat aging from A.G.E.s.


Guide to minimizing Glycation and A.G.E.s in your body:
Methods to keep your blood sugar low and/or prevent your body from making endogenous A.G.E.s:
- Intermittent fasting
- Limit carbs/sugar in your diet
- Only eat a small amount of fruit, and avoid fruits that have a high glycemic index (and DO NOT drink fruit juice, which is highly concentrated with sugar and has no fiber that can protect you)
- Start a meal with vegetables, then protein/fat, then carbs/dessert (if you can't resist)
- Don't smoke
- Don't drink alcohol
- Live a healthy lifestyle in general (low stress, exercise, sleep, protect your skin from the sun, etc.)

Methods to reduce the amount of exogenous A.G.E.s you consume:
- Avoid all processed foods. Anything with vegetable oil (such as canola oil) and anything with high fructose corn syrup is terrible for your health long-term.
- Eat whole foods. Eat foods that are single ingredients (e.g. a tomato, instead of ketchup or tomato sauce), or whose ingredients you can recognize easily. If it has a litany of ingredients you've never heard of, it's probably bad.
- Avoid high temperature cooking like grilling, frying, broiling, toasting etc. Avoid eating blackened, charred meat.
- Cook your food using the following methods instead: poaching, steaming, stewing
- Eat foods high in flavonoids and antioxidants, such as vegetables and some herbs (see below for a list of helpful ones)

Supplements that can limit (and possibly reverse) the creation of A.G.E.s in your body:
Note that all of the supplements below are easy to find on amazon or other online retailers. You can get them from brands like Nutricost, NOW, Life Extension, Swanson, etc. Pick whichever brand you trust.

L-Carnosine: This is an antioxidant that can actually sacrifice itself to be glycated to protect the proteins and fats in your body from glycation. Carnosine is found naturally in meat, including our own bodies. Our carnosine levels naturally decline as we age.
These studies showed that L-carnosine inhibited glycation: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9137727/

Beta-Alanine: This is a precursor to L-carnosine. Some studies suggested that consuming beta-alanine increases the carnosine levels in your body more than if you eat carnosine directly. Beta-Alanine is usually taken as an exercise supplement because of how it helps increase the carnosine levels in muscles.
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257613/


Vitamin B complex, specifically:
Benfotiamine, which is a derivative of vitamin B1 that you can't get from your diet.
These studies support it's efficacy: https://pubmed.ncbi.nlm.nih.gov/16936154/

Pirydoxal-5'- Phosphate (Pyridoxamine or Pyridoxanine), which are derivatives of vitamin B6. Pyridoxal-5'-Phosphate is the active form of B6 in your body.
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770850/

Alpha-Lipoic Acid: an antioxidant
Studies: https://pubmed.ncbi.nlm.nih.gov/18803954/

Quercetin: a flavonoid
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9409999/

Taurine: an important amino acid
Studies: https://www.nature.com/articles/s41598-024-66785-5

Luteolin: a flavonoid with anti-oxidative and anti-inflammatory properties
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8706309/

Hesperidin: plant flavanone found in citrus fruits
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10792178/

Naringin: a flavonoid found in citrus fruits
Studies: https://www.sciencedirect.com/science/article/abs/pii/S096399692200415X

Turmeric (and Curcumin): a spice
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4252471/

Honerable mentions: allspice, cloves, oregano, thyme, black pepper, cumin, cinnamon, parsley, ginger
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6523868/

I did not include topical skincare products that could help with this because skincare threads have been done to death on this forum. The usual stuff will help, like tretinoin, vit c, etc. Glycation is more than just skin deep - it's an issue that needs to be addressed for the whole body so that you can be healthy and biologically young for longer.

Educational Videos:








Final Thought: I really think this is one of the main reasons why we age. We're all gradually glycating. The glucose that we use for energy is slowly ruining our bodies. If you want to look like a 25 year old mogger at 40, then you NEED to prevent this terrible process from killing your SMV.


Tagging high IQ users and/or old users interested in aging: @You @DrTony @Seth Walsh @Lawton88 @King Solomon @eduardkoopman @Jerryterry129 @AscendingHero @Gargantuan @enchanted_elixir @New Poster @Amnesia @Corleone @oldcell @mvp2v1 @garoupilled_ @forevergymcelling


Can't believe I finally have a chance at this honor: Best of the Best?

Tbh ull prolly end up with BOTB they care about formatting and quality of text instead of how accurate or useful it is

Uve incorrectly overlooked a few important things

1. CDMs and MPs
2. Autophagy
3. Ubiquitin proteasome MPD
4. EAS like glutathione peroxidase and superoxide dismutase

They mitigate glycation damage

To add RAGE signaling is regulated thru P-T mods, with S-nitrosylation and phosphorylation being more relevant for downstream NF-KB signaling, which affects apoptosis

Glycation is a VERY minor part with way more important things driving senescence
 
Last edited:
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Reactions: Jova and JohnDoe
1724492976659

what the fuck is "parmesan cheese"? do you eat 1 parmesan cheese? 100 grams? 50 grams? 1 wheel of parmesan cheese?
 
  • +1
  • Woah
Reactions: Jova and Judas Froome
Just another raw meat pill
 
  • +1
Reactions: Jova
the part on sugar is BS
 
  • JFL
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Reactions: Judas Froome, JohnDoe, Xessern and 1 other person
Yeah i did hgh for some time and bcs i was lowk depressed ate a lot of sugary foods etc. Now back to clean diet and stopped with hgh since 3 months
Then you've got to work on the diet, I don't think diabetes runs in families, but natural blood sugar levels might.
 
I remember when I was 16 the doctor told my mom that my blood sugar was always too low. That I could pass out at any time. When I was 30, everyone thought I was 19. Everyone. Now I'm 38, and I'm thought to be 25. Still have chronically low blood sugar, I think it's genetic. I've also never drank or smoked.
I've been consuming a lot of processed sugar throughout my life but my sugar levels have never been above the normal range. However, i suspect although my sugar levels aren't high, my insulin resistance is completely fucked and i wonder how it has truly affected my body. Massive spikes in Insulin cause a lot of damage i'm guessing even if it doesn't resulty in you becoming diabetic which is probably just genetic on my part. I also think if you aren't super fat/obese your chances of becoming diabetic aren't that high if your parents aren't diabetic either.
 
  • +1
Reactions: spirili
Tbh ull prolly end up with BOTB they care about formatting and quality of text instead of how accurate or useful it is

Uve incorrectly overlooked a few important things

1. CDMs and MPs
2. Autophagy
3. Ubiquitin proteasome MPD
4. EAS like glutathione peroxidase and superoxide dismutase

They mitigate glycation damage

To add RAGE signaling is regulated thru P-T mods, with S-nitrosylation and phosphorylation being more relevant for downstream NF-KB signaling, which affects apoptosis

Glycation is a VERY minor part with way more important things driving senescence
make a thread/post and post the goods
 
  • WTF
Reactions: JohnDoe
the part on sugar is BS
elab?

Tbh ull prolly end up with BOTB they care about formatting and quality of text instead of how accurate or useful it is

Uve incorrectly overlooked a few important things

1. CDMs and MPs
2. Autophagy
3. Ubiquitin proteasome MPD
4. EAS like glutathione peroxidase and superoxide dismutase

They mitigate glycation damage

To add RAGE signaling is regulated thru P-T mods, with S-nitrosylation and phosphorylation being more relevant for downstream NF-KB signaling, which affects apoptosis

Glycation is a VERY minor part with way more important things driving senescence

I mentioned autophagy from fasting in the thread. But I've never heard of any of the other things you mentioned, and I researched this for a couple of weeks before making this thread. I'll gladly look into those though, because I want to do whatever I can to save myself from this for as long as possible.

Can you at least briefly elab on why you claim that glycation barely affects senescence? Or provide a source. Senescence is also just 1 of the problems associated with glycation and A.G.E.s. I listed several more issues.

There's also the problem that the thread was already too long for most users to read anyway. It would've been a waste of time to include every minute detail. It's not necessary. I just wanted to sufficiently explain the problem and provide some solutions

I've been consuming a lot of processed sugar throughout my life but my sugar levels have never been above the normal range. However, i suspect although my sugar levels aren't high, my insulin resistance is completely fucked and i wonder how it has truly affected my body. Massive spikes in Insulin cause a lot of damage i'm guessing even if it doesn't resulty in you becoming diabetic which is probably just genetic on my part. I also think if you aren't super fat/obese your chances of becoming diabetic aren't that high if your parents aren't diabetic either.

Yeah, as always, genes play a big role on how susceptible one is to getting diabetes and other health problems. But no one is immune from aging.
 
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elab?



I mentioned autophagy from fasting in the thread. But I've never heard of any of the other things you mentioned, and I researched this for a couple of weeks before making this thread. I'll gladly look into those though, because I want to do whatever I can to save myself from this for as long as possible.

Can you at least briefly elab on why you claim that glycation barely affects senescence? Or provide a source. Senescence is also just 1 of the problems associated with glycation and A.G.E.s. I listed several more issues.

There's also the problem that the thread was already too long for most users to read anyway. It would've been a waste of time to include every minute detail. It's not necessary. I just wanted to sufficiently explain the problem and provide some solutions



Yeah, as always, genes play a big role on how susceptible one is to getting diabetes and other health problems. But no one is immune from aging.
Its not that glycanation isnt important its that just like GFs for height theres a ton of things that add up here

glycation on senescence is managed by how the cell counteracts damage thru autophagy, ubiquitin-proteasome degradation where mitophagy eliminates damaged mitochondria preserves cellular function, point is that defense mechanisms nearly always compensate for glycation
 
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Its not that glycanation isnt important its that just like GFs for height theres a ton of things that add up here

glycation on senescence is managed by how the cell counteracts damage thru autophagy, ubiquitin-proteasome degradation where mitophagy eliminates damaged mitochondria preserves cellular function, point is that defense mechanisms nearly always compensate for glycation
Why don't you make a big post in this thread expanding on the things you've stated above? also have you stopped un-gatekeeping?
 
Why don't you make a big post in this thread expanding on the things you've stated above?
Not enough rep
also have you stopped un-gatekeeping?
i was gonna keep going mods made up some bs thet i cant post on profile posts and i cant make posts saying that i posted on my profile posts, since to them its somehow advertisment, extreme bias since ik the ones that told me it already didnt like me but impossible for me to post atp

Went from 0 to 6 warnings in 30 min over 1 post 😔
 
  • WTF
  • JFL
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Wont get enough rep + 4 mods are biased and delete all my threads
mods aren't allowed to delete threads like that, what's going on with it? you need to start making threads again tbh, most threads these days are dogshit and of no use
 
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Not enough rep

i was gonna keep going mods made up some bs thet i cant post on profile posts and i cant make posts saying that i posted on my profile posts, since to them its somehow advertisment, extreme bias since ik the ones that told me it already didnt like me but impossible for me to post atp

Went from 0 to 6 warnings in 30 min over 1 post 😔
Instead of posting threads on your profile, just make a normal thread?
 
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mods aren't allowed to delete threads like that, what's going on with it?
Its a head mod coispet
+ 2 famous users
Clavicular and org
So not much i can do 🤣
you need to start making threads again tbh, most threads these days are dogshit and of no use
Not enough ppl care even if i could provide the eternal life potion people wouldnt do it and wouldnt even bother to read
 
Instead of posting threads on your profile, just make a normal thread?
Yeh but ruins my original goal i like posting on my profile
 
  • Hmm...
Reactions: JohnDoe
Its a head mod coispet
+ 2 famous users
Clavicular and org
So not much i can do 🤣

Not enough ppl care even if i could provide the eternal life potion people wouldnt do it and wouldnt even bother to read
I think there are enough people that care but you are more focused on getting rep which is whatever but the goal should be to share information.
 
  • Hmm...
Reactions: Rigged
Yeh but ruins my original goal i like posting on my profile
Honestly kinda cucked that you can't post shit on your own fucking profile.. JFL
 
  • JFL
Reactions: Rigged
I think there are enough people that care but you are more focused on getting rep which is whatever but the goal should be to share information.
Dont take this the wrong way, but idc about anyone on this site, my only incentive for being here originally was to
1. Get an ovr rating
2. Talk to maybe some good users

I can start posting again but 🤷‍ maybe ill get 1 user ask me a few questions and then thats that, thread written with effort for no one to actually try it
 
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Honestly kinda cucked that you can't post shit on your own fucking profile.. JFL
i asked them why not and they said “if your not gonna post the info publicly then dont post it” like it isnt my info anyways 🤦‍♂️ + profile posts r publuc
 
  • WTF
Reactions: JohnDoe
Honestly kinda cucked that you can't post shit on your own fucking profile.. JFL
I have a good idea for a thread ill post it in a few hours and @ u
 
  • Love it
Reactions: JohnDoe
Dont take this the wrong way, but idc about anyone on this site, my only incentive for being here originally was to
1. Get an ovr rating
2. Talk to maybe some good users

I can start posting again but 🤷‍ maybe ill get 1 user ask me a few questions and then thats that, thread written with effort for no one to actually try it
I understand, oh well what can you do.. don't understand why mods won't allow you to post stuff on your profile whne it's nto even privated. I have a feeling the users more interested in higher IQ threads are mostly lurkers and don't even post or have accounts.
 
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Glycation is caused by ENERGY METABOLISM.

just dont be obese/over eat foods theory : )
 
Glycation compounds produced endogenously are considered to contribute to a range of diseases. This has led to the hypothesis that glycation compounds present in food may also cause adverse effects and thus pose a nutritional risk to human health

Based on this systematic review, the SKLM concludes that there is at present no convincing evidence for a causal association between dietary intake of glycation compounds and adverse health effects.
 
I've been consuming a lot of processed sugar throughout my life but my sugar levels have never been above the normal range. However, i suspect although my sugar levels aren't high, my insulin resistance is completely fucked and i wonder how it has truly affected my body. Massive spikes in Insulin cause a lot of damage i'm guessing even if it doesn't resulty in you becoming diabetic which is probably just genetic on my part. I also think if you aren't super fat/obese your chances of becoming diabetic aren't that high if your parents aren't diabetic either.
talk to actual irl doctors about this xD you are getting stressed out reading made up nonsense. Insulin resistance means having too many macronutrients in your blood aka being overweight.

Just dont be obese theory
 
Introduction:
I can't believe there aren't any threads on this subject. This is a huge component of aging and, therefore, should be considered when employing anti-aging strategies based on diet and lifestyle.

Basically, glycation happens when sugar (glucose and fructose) binds with fats and proteins. These fats and proteins no longer function properly because the sugar damages them and makes them brittle. When this sugar-binding process is completed at the end of the Maillard reaction, the result is called an advanced glycation end-product (A.G.E.).

Maillard Reaction illustration:

View attachment 3116206

Or more simply for the chemically illiterate:

View attachment 3116214

You may think that the Maillard reaction is good because it results in delicious food, but this chemical reaction is occurring in our bodies all the time. We are gradually being cooked and browned on the inside and out, becoming brittle like the crust of bread.


Damage from A.G.E.s:
A.G.E.s wreak havoc on our bodies by causing the degradation of collagen and other soft tissues responsible for making us look young and feel healthy. Here is a study that explains it: https://www.sciencedirect.com/science/article/abs/pii/S0738081X10000428

View attachment 3115219

View attachment 3115224


As you can see in these images, A.G.E.s disrupt the collagen and elastin in the skin and cause oxidative stress. Also, A.G.E.s bind to receptors for A.G.E.s (called R.A.G.E.s) that are present in every cell in the body. When this happens, the cells' DNA can get damaged, and can also release chemicals that cause inflammation to try to fight A.G.E.s. Chronic inflammation, aka inflammaging, leads to premature aging. A.G.E.s also cause mitochondrial disfunction.

A more comprehensive list of damage from A.G.E.s:
- collagen loss
- elastin loss
- DNA damage
- Mitochondrial disfunction
- inflammation
- oxidative stress
- amyloid plaques in the brain (Alzheimer's)
- apoptosis (cell death)
- fatty liver
- insulin resistance
Source: https://www.healthline.com/nutrition/advanced-glycation-end-products

There are 2 kinds of A.G.E.s: endogenous and exogenous. Endogenous refers to A.G.E.s that are created in our own bodies with the sugar present in our bloodstream. Exogenous refers to those that are present in foods that we consume.

Endogenous A.G.E.s
Most serious looksmaxers know that sugar should be avoided, but sugar is even more destructive than most people here probably realize. As I said earlier, eating too much sugar will cause some of the sugar to bind to your body's healthy proteins and fats (glycation), which will then ruin them by turning them into A.G.E.s. Superficially, this will lead to wrinkles, dry skin, and sagginess in facial skin/fat. This is sometimes referred to as the "sugar sag." But there are more serious conditions that will start to develop over time. Here are some health problems that sugar has been shown to cause or exacerbate:

- Heart disease
- Type 2 Diabetes
- Cancer
- Cellular aging via telomere shortening
- Depression
- fatty liver
- inflammation throughout the body
source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8839066/

Therefore, whenever you eat, it's crucial to prevent huge spikes in your blood sugar levels. One of the surprising things I found is that during a meal, the order in which you eat each food on your plate impacts how sharply your blood sugar rises. According to this study: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4876745/ during your meals, you should eat the vegetables first, then the proteins & fats, and then the carbs/starches/sugars. The fiber in the vegetables will slow the rate that your body absorbs the sugar into your bloodstream. The study I linked showed a 73% reduction in blood glucose spikes when food was consumed in this ideal order compared to eating carbs first.

View attachment 3116471

Other things that cause elevated levels of blood sugar:
- stress
- sleep deprivation
- lack of exercise (or too much)
- dehydration
- smoking
source: https://www.webmd.com/diabetes/causes-blood-sugar-spikes
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9561544/ - This study in particular shows that stress can cause changes in your hormones that inhibit insulin's ability to lower the sugar in your blood. Chronic stress can actually induce hyperglycemia and eventually diabetes. If you're stressed out all the time from school, work, bad relationships, or a dangerous environment, then this is the mechanism of how you age from these stressors.

It also is beneficial to practice intermittent fasting so that your body spends less time in a state of elevated blood sugar levels each day. Autophagy from fasting can also help prevent the glycation process: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8733682/

If your diet includes fruits and carbs, you should look up the glycemic index of the foods you eat to get an idea of which ones will cause glucose spikes. The glycemic index indicates how much your blood glucose levels will be impacted by the foods you eat. More thorough explanation: https://www.healthline.com/nutrition/glycemic-index
View attachment 3116125

Exogenous A.G.E.s
A.G.E.s are ubiquitous in the foods that most people eat in developed countries. They are virtually in ALL processed foods. Any kind of food that comes in a bag (like a bag of chips) or a box (like a box of cereal) has A.G.E.s in it. This is because most of these food products have vegetable oils (omega 6s) and added sugar, and are also cooked at high temperatures. Vegetable oils are PUFAs, or Polyunsaturated fatty acids, which means they are unsaturated fats that can oxidize and produce A.G.E.s when sugar binds to them. Saturated fats do not oxidize, so they are generally safer in the context of creating A.G.E.s. Additionally, any time food is cooked at extremely high temperatures, the sugar within it binds to proteins and fats in it (remember the Maillard Reaction shown previously).

You may think you're safe if you avoid processed food and instead focus on eating meat (I'm looking at all of you carnivores rn), but you're likely still damaging your body without realizing it. Unfortunately, meat is one of the highest sources of A.G.E.s, partially because the animals you're eating were likely fed processed food, corn, etc. Furthermore, the meat is usually cooked at temperatures that are too high. Meat that is browned, blackened, and charred during the cooking process is glycated meat. Cooking methods that create A.G.E.s include grilling, frying, baking, roasting, toasting, boiling, broiling, and microwaving.

The same reaction happens when you overcook other foods as well, such as grilled vegetables or a charred piece of toast.

One silver lining about exogenous A.G.E.s you consume in food is that only 10% of these make it into the bloodstream, and of that 10%, 60% is absorbed into bodily tissues. However, it's still unknown what happens to your digestive system that has to deal with the other 90%. Your gut microbiome will probably suffer. Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC21074/

Recommended max daily intake of A.G.E.s: Roughly 15,000 kilounits of A.G.E.s. Here is a website with a good breakdown of common foods with the amount of A.G.E.s in each: https://anti-ages.org/a-g-e-s-in-food-1 Here's a screenshot as an example:


View attachment 3114223


I may never eat bacon again.

It's disconcerting that foods that have very low amounts of A.G.E.s are usually foods that are high in carbs, yet carbs break down into sugar when you digest them, causing A.G.E.s to form in your body. It's a frustrating, lose-lose situation for us because A.G.E.s seem to be nearly impossible to avoid entirely. Nevertheless, there are some strategies you can apply to your lifestyle to combat aging from A.G.E.s.


Guide to minimizing Glycation and A.G.E.s in your body:
Methods to keep your blood sugar low and/or prevent your body from making endogenous A.G.E.s:
- Intermittent fasting
- Limit carbs/sugar in your diet
- Only eat a small amount of fruit, and avoid fruits that have a high glycemic index (and DO NOT drink fruit juice, which is highly concentrated with sugar and has no fiber that can protect you)
- Start a meal with vegetables, then protein/fat, then carbs/dessert (if you can't resist)
- Don't smoke
- Don't drink alcohol
- Live a healthy lifestyle in general (low stress, exercise, sleep, protect your skin from the sun, etc.)

Methods to reduce the amount of exogenous A.G.E.s you consume:
- Avoid all processed foods. Anything with vegetable oil (such as canola oil) and anything with high fructose corn syrup is terrible for your health long-term.
- Eat whole foods. Eat foods that are single ingredients (e.g. a tomato, instead of ketchup or tomato sauce), or whose ingredients you can recognize easily. If it has a litany of ingredients you've never heard of, it's probably bad.
- Avoid high temperature cooking like grilling, frying, broiling, toasting etc. Avoid eating blackened, charred meat.
- Cook your food using the following methods instead: poaching, steaming, stewing
- Eat foods high in flavonoids and antioxidants, such as vegetables and some herbs (see below for a list of helpful ones)

Supplements that can limit (and possibly reverse) the creation of A.G.E.s in your body:
Note that all of the supplements below are easy to find on amazon or other online retailers. You can get them from brands like Nutricost, NOW, Life Extension, Swanson, etc. Pick whichever brand you trust.

L-Carnosine: This is an antioxidant that can actually sacrifice itself to be glycated to protect the proteins and fats in your body from glycation. Carnosine is found naturally in meat, including our own bodies. Our carnosine levels naturally decline as we age.
These studies showed that L-carnosine inhibited glycation: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9137727/

Beta-Alanine: This is a precursor to L-carnosine. Some studies suggested that consuming beta-alanine increases the carnosine levels in your body more than if you eat carnosine directly. Beta-Alanine is usually taken as an exercise supplement because of how it helps increase the carnosine levels in muscles.
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257613/


Vitamin B complex, specifically:
Benfotiamine, which is a derivative of vitamin B1 that you can't get from your diet.
These studies support it's efficacy: https://pubmed.ncbi.nlm.nih.gov/16936154/

Pirydoxal-5'- Phosphate (Pyridoxamine or Pyridoxanine), which are derivatives of vitamin B6. Pyridoxal-5'-Phosphate is the active form of B6 in your body.
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770850/

Alpha-Lipoic Acid: an antioxidant
Studies: https://pubmed.ncbi.nlm.nih.gov/18803954/

Quercetin: a flavonoid
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9409999/

Taurine: an important amino acid
Studies: https://www.nature.com/articles/s41598-024-66785-5

Luteolin: a flavonoid with anti-oxidative and anti-inflammatory properties
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8706309/

Hesperidin: plant flavanone found in citrus fruits
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10792178/

Naringin: a flavonoid found in citrus fruits
Studies: https://www.sciencedirect.com/science/article/abs/pii/S096399692200415X

Turmeric (and Curcumin): a spice
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4252471/

Honerable mentions: allspice, cloves, oregano, thyme, black pepper, cumin, cinnamon, parsley, ginger
Studies: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6523868/

I did not include topical skincare products that could help with this because skincare threads have been done to death on this forum. The usual stuff will help, like tretinoin, vit c, etc. Glycation is more than just skin deep - it's an issue that needs to be addressed for the whole body so that you can be healthy and biologically young for longer.

Educational Videos:








Final Thought: I really think this is one of the main reasons why we age. We're all gradually glycating. The glucose that we use for energy is slowly ruining our bodies. If you want to look like a 25 year old mogger at 40, then you NEED to prevent this terrible process from killing your SMV.


Tagging high IQ users and/or old users interested in aging: @You @DrTony @Seth Walsh @Lawton88 @King Solomon @eduardkoopman @Jerryterry129 @AscendingHero @Gargantuan @enchanted_elixir @New Poster @Amnesia @Corleone @oldcell @mvp2v1 @garoupilled_ @forevergymcelling


Can't believe I finally have a chance at this honor: Best of the Best?

Forgot to mention raw meat my bhai just eat raw,it mogs I am serious @spirili
 
I am gonna do some high iq threads about raw meat soon y'all
 
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Amazing thread, didn't get your tag for some reason, tag me on your next

There's a good book on this topic called glucose revolution, great read too

I'd be interested in knowing your anti aging stack or making a thread on the topic in case you wouldn't mind sharing such info

Cheers mate
 
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I think I was hanging out on the wrong parts of this forum. I don't agree with everything you wrote but good job man, this info is deffo worth a couple of BJs from a normie to obtain!
 
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