Eine Mischung aus natürlichen Verbindungen, die Zuckerschäden blockiert, verlängerte in einer neuen Studie die Lebensdauer von Mäusen, indem sie den Hunger zügelte und den Stoffwechsel verbesserte. Es weist auf eine neue Möglichkeit hin, Fettleibigkeit, Diabetes und Alterung zu bekämpfen, ohne Kalorien zu sparen.

I’ve linked to the news release in the post above. In this comment, for those interested, here’s the link to the peer reviewed journal article:

https://www.cell.com/cell-reports/fulltext/S2211-1247(25)01193-3

From the linked article:

**A blend of natural compounds that blocks sugar damage extended lifespan in mice by curbing hunger and improving metabolism in a new study. It hints at a new way to fight obesity, diabetes, and aging without cutting calories.**

For the present study, the researchers screened 640 natural compounds and found that combining five of them – nicotinamide (a form of vitamin B3), ⍺-lipoic acid (ALA), thiamine (vitamin B1), pyridoxamine (a form of vitamin B6), and piperine – best reduced glycation damage in cell tests done in the lab. They called the mix Gly-Low.

Mice prone to obesity and diabetes were fed Gly-Low for 16 weeks, over which time the researchers measured blood levels of methylglyoxal (MGO) and MG-H1, both harmful byproducts of glycation, alongside food intake, body weight, fat and muscle mass, and blood sugar levels.

In a separate experiment, both male and female healthy mice were given Gly-Low for weeks to months, and the scientists analyzed gene and protein changes in the hypothalamus, hunger-related hormone levels (ghrelin, leptin), glucose and insulin tolerance, and longevity. The hypothalamus is a region of the brain that controls appetite and metabolism.

The researchers found that Gly-Low cut MGO by around 60% and MG-H1 by around 40% in diabetic mice, confirming it lowers glycation stress caused by the formation of AGEs. Mice on Gly-Low also ate less and lost mainly fat, while retaining their muscle mass. These effects weren’t due to increased activity or metabolism; the mice simply appeared to be less hungry. Diabetic mice on Gly-Low had lower fasting blood sugar and less kidney damage. Healthy older mice also showed better glucose control and a stronger insulin response.

Gly-Low didn’t cause food aversion or make food taste bad. It blocked ghrelin signaling, the “hunger hormone” that usually triggers eating. It also inhibited a hunger-promoting enzyme, AMPK, and activated a biological pathway that is linked to fullness and protein synthesis. This brain signaling pattern reduced appetite independently of leptin, another satiety hormone.

Literally feeding the mice their bodyweight in the compounds per day…not sure taking some pills is going to cut it. It’s really sad when „science journalists“ are basically just restating a press release.

„The cocktail consists of alpha lipoic acid (20.19%), nicotinamide (57.68%), thiamine hydrochloride (4.04%), piperine (1.73%), and pyridoxamine dihydrochloride (16.36%), and is supplemented in the diet to achieve a daily consumption rate in mg/kg of body weight/day. For the 1× (full-dose) diet, these percentages translate to 3 g/kg alpha lipoic acid, 8.57 g/kg nicotinamide, 0.6 g/kg thiamine hydrochloride, 0.26 g/kg piperine, and 2.43 g/kg pyridoxamine dihydrochloride.“