Some questions about saunas if anyone can answer:
We know that exposure to heat induces the production of heat shock proteins (HSPs), which play a major role in ensuring correct protein folding in the cell.
There is some very intriguing evidence linking HSPs to longevity ([1] [2] [3]).
The production of heat-shock proteins declines with age in all species that have been observed.
Resveratrol induces production of heat-shock proteins, which may account for some of its biological effects).
We also know that caloric restriction (CR) reverses the age-related decline in the production of heat-shock protein hsp70, at least in rats ... which, if true for humans, may account for some of the biological effects of caloric restriction. (Blueberries also seem to have some interesting effects with regard to inducing hsp70 response ... again, at least in rats).
All this leads me to wonder:
- To what extent do saunas increase production of heat-shock proteins, and what duration of sauna therapy is required to produce optimal results?
- Does sauna therapy significantly increase the rate of glycation? Given that the Maillard reaction generally requires heat, and that the body generates heat-shock proteins in response this stress, it's clear that the body believes that heating is not a good thing.
- Is there an optimal temperature for inducing heat-shock proteins without inducing glycation, and if so, how close are saunas to that optimal temperature?
- Also, do different types of saunas (infrared, "dry" saunas, and steam saunas) have significantly different effects on these factors?
Edited by resveratrol, 28 June 2008 - 08:16 PM.