Taurine plays a significant role in maintaining health and in the processes of slowing down aging. This naturally occurring compound is present in the human body, and it can also be obtained from food. The findings of a scientific review, prepared by an international group of scientists, have been published in Food & Function (F&F).
The researchers conducted an analysis of data from experimental and clinical studies that aimed to investigate taurine’s influence on metabolism, inflammation, and age-related changes. The work demonstrated that this compound is involved in mitochondrial function, and these cellular structures are responsible for energy production, help reduce oxidative stress, regulate intracellular calcium levels, and affect fat metabolism.
Taurine also contributes to the reduction of inflammatory processes, which remain one of the primary factors in the body’s aging.
Normally, the body’s synthesis of this substance and its intake through food are sufficient for bodily function. However, additional doses (ranging from one to six grams per day) can help improve metabolic stability and mitochondrial function without significant side effects, according to the scientists.
Taurine is an aminosulfonic acid; it is not a component of proteins but is widely found in animal tissues. Its highest concentrations are observed in the heart, brain, retina, muscles, and kidneys, with skeletal muscle serving as the primary “reservoir.”
Seafood and fish, as well as poultry and meat from animals, contain the largest amounts of taurine in dietary components, while plant-based foods contain it in minimal doses.
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