Glycation-lowering compounds curb hunger, lower insulin resistance and extend lifespan in mice

The same chemical reaction that makes a piece of freshly toasted bread delicious also happens in our bodies, with far less appetizing consequences. We’re talking about the Maillard reaction, where sugars react with protein to form brown, sticky compounds in a process called glycation. Glycation is increasingly suspected to be a hidden driver of obesity, diabetes and accelerated aging. Researchers in the Kapahi lab have found a way to tame it in mice by feeding them a combination of glycation-lowering compounds.