People overeat and become overweight for a variety of reasons. The fact that flavorful high-calorie food is often available nearly everywhere at any time doesn't help.
Researchers have determined for the first time why certain chemicals in cooked or processed foods, called advanced glycation end products, or AGEs, increase hunger and test our willpower or ability to make healthy choices when it comes to food. Buck researchers have determined for the first time why certain chemicals in cooked or processed foods, called advanced glycation end products, or AGEs, increase hunger and test our willpower or ability to make healthy choices when it comes to food.
The"browning" reaction that occurs when sugar and protein interact with heat, beloved among chefs, is called the Maillard reaction. It results in the formation of hundreds to thousands of enticing AGEs. To uncover the biochemical signaling pathway responsible for overeating in normal healthy worms, the researchers purified some well-studied AGEs and found two of them that increased eating. They further explored one of the compounds to find out the signaling mechanism. They showed that a particular mutation increased food intake, mediated by a particular AGE . Further analysis revealed a tyramine-dependent pathway was responsible.
The message that Shanmugam takes from his work is profound."We are not controlling our food intake, instead it is the food that is attempting to control us," he said.
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