Fight Aging! Newsletter, November 11th 2019

In conclusion, high-dose NR induces the onset of WAT dysfunction, which may in part explain the deterioration of metabolic health. Towards a Rigorous Definition of Cellular Senescence https://www.fightaging.org/archives/2019/11/towards-a-rigorous-definition-of-cellular-senescence/ The accumulation of lingering senescent cells is a significant cause of aging, disrupting tissue function and generating chronic inflammation throughout the body. Even while the first senolytic drugs capable of selectively destroying these cells already exist, and while a number of biotech companies are working on the production of rejuvenation therapies based on clearance of senescent cells, it is still the case that much remains to be settled when it comes to the biochemistry of these errant cells. More rigorous consensus definitions relating to the mechanisms, manifestations, and tissue specificity of senescence have yet to be pinned down. This process will proceed in parallel with the development of more effective therapies, as is often the case. Cellular senescence is a cell state implicated in various physiological processes and a wide spectrum of age-related diseases. Recently, interest in therapeutically targeting senescence to improve healthy aging and age-related disease, otherwise known as senotherapy, has been growing rapidly. Thus, the accurate detection of senescent cells, especially in vivo, is essential. Here, we present a consensus from the International ...
Source: Fight Aging! - Category: Research Authors: Tags: Newsletters Source Type: blogs

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Authors: Karimi G, Vard B, Riyahi R, Motlagh ME, Heshmat R, Kelishadi R Abstract This cross-sectional study was conducted among 14,400 Iranian students, aged 7-18 years to determine the association between the frequency of family dinner and mental health. Family dinner frequency, family relationship, life satisfaction (LS), self-perceived health and anxiety were assessed by validated questionnaires. Of 14,274 participants, 50.6% were boys and 71.4% were urban residents, with a mean (SD) age of 12.28 (3.16) years. Family dinner frequency was significantly correlated with LS (boys: β = 0.27, p 
Source: International Journal of Food Sciences and Nutrition - Category: Nutrition Tags: Int J Food Sci Nutr Source Type: research
In this study we explored the use of a natural compound rubusoside (RUB) as a solubilizer to enhance the solubility of a fluorescence-labeled C6-Ceramide (NBD C6-Ceramide) and to characterize its pharmacokinetics and tissue distribution in an animal model. RUB significantly enhanced the solubility of NBD C6-Ceramide by forming nanomicelles, and efficiently delivered NBD C6-Ceramide in rats by oral and intravenous administration. RUB loaded 1.96% of NBD C6-Ceramide in the nanomicelles and solubilized it to a concentration of 3.6 mg/mL in water. NBD C6-Ceramide in nanomicelles remained stable in aqueous solutions, all...
Source: Prostaglandins and Other Lipid Mediators - Category: Lipidology Source Type: research
Authors: Atzema CL, Jackevicius CA, Chong A, Dorian P, Ivers NM, Parkash R, Austin PC Abstract BACKGROUND: Patients with atrial fibrillation frequently seek emergency care. Rates of guideline-concordant oral anticoagulant therapy for stroke prevention are suboptimal in the community. We assessed the association between prescribing of oral anticoagulants in the emergency department (relative to referral to a longitudinal care provider for treatment initiation) and long-term use of oral anticoagulants. METHODS: This retrospective cohort study performed at 15 hospitals in Ontario, Canada, involved patients aged 65...
Source: Canadian Medical Association Journal - Category: General Medicine Tags: CMAJ Source Type: research
In this study, the effects of four different hulling methods, included natural heaping (NH), manually hulled (MH), solid ethylene-releasing agent (SERA) and immersion in ethephon (IE), on odor, tastes, nutritional compounds (fat, protein, and fatty acids), antioxidant activities and total phenols content of green walnut were investigated. The result indicated that SERA treated group had the highest hulling rate (82.80%), followed by IE (54.84%) and NH (46.24%), however, both odor and taste of fresh walnut kernels were unpleasant in SERA and IE treatments groups. Additionally, the lowest antioxidant activity (AAC) (63.34), ...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
Publication date: May 2020Source: Food Hydrocolloids, Volume 102Author(s): Mingyuan Huang, Huhu Wang, Xinglian Xu, Xuqiu Lu, Xiangyu Song, Guanghong ZhouAbstractSpoilage of ready-to-eat carbonado chicken during storage usually causes safety concerns and economic losses. A novel edible nanoemulsion coating with natural antimicrobial and antioxidant was applied to improve carbonado chicken shelf life. The nanoemulsion based on gelatin and chitosan incorporated a mixture of rosemary extract and ε-poly-l-lysine (ε-PL) and was fabricated by high pressure homogenization. Emulsion droplet size and ζ-potential...
Source: Food Hydrocolloids - Category: Food Science Source Type: research
Publication date: April 2020Source: Food Hydrocolloids, Volume 101Author(s): Mark A. Bollom, Stephanie Clark, Nuria C. AcevedoAbstractBigels are a new technology with great potential in the food industry. Their success with drug delivery suggests they may be able to deliver sensitive compounds in foods, such as probiotics and bioactives. The purpose of this study was to develop and characterize a novel, edible bigel system. The bigel was prepared by homogenizing, at high shear, an oleogel emulsion composed of soy lecithin, stearic acid, soybean oil, and water, and a hydrogel composed of whey protein concentrate and water. ...
Source: Food Hydrocolloids - Category: Food Science Source Type: research
In this study, the effects of the addition of various polysaccharides (konjac gum, gellan gum, and curdlan gum) on the rheological and textural properties of calcium sulfate-induced soy protein isolate gels were investigated. The incorporation of konjac gum and curdlan gum at 0.3 and 0.5% (w/v) concentrations and gellan gum at 0.5% concentration significantly enhanced (P 
Source: Food Chemistry - Category: Food Science Source Type: research
In this study, a fluorescence biosensor based on the peroxidase mimicking activity of platinum nanoparticles (Pt NPs) was fabricated for rapid detection of hypoxanthine (Hx), which is a sensitive indicator of the freshness of aquatic products. The fluorescence intensity of the sensing system had a linear relationship with the concentration of Hx in the range of 8–2500 μM, and the limit of detection was as low as 2.88 μM (S/N = 3). Moreover, benefiting from the excellent selectivity of the biosensor, Hx content in fish, shrimp and squid samples could be quickly detected with good recovery rat...
Source: Food Chemistry - Category: Food Science Source Type: research
The objective of this study was to investigate the nutritional functions of highland barley subjected to heat-moisture treatment (HMT) and dry heat treatment (DHT) in vitro and in vivo. In vitro test indicated HMT and DHT play part in the reduced glycemic potency of highland barley. Meanwhile, in vivo results showed that thermally-processed highland barley (THB) supplementation significantly decreased the body weight and serum glucose, improved oxidation resistance and altered the composition of gut microbiota. Bifidobacteria, Fusicatenibacter and Desulfovibrio were identified as types of bacteria that might related to the...
Source: Food Chemistry - Category: Food Science Source Type: research
Publication date: 25 April 2020Source: Food Chemistry, Volume 310Author(s): Giuseppe Fregapane, Eduardo Guisantes-Batan, Rosa M. Ojeda-Amador, María Desamparados SalvadorAbstractThe purpose of this research was the development of functional edible oils with potential health promoting effects, enriched with phenolic-rich extracts obtained from pistachio and walnut. A high phenolic content, 10860 mg/kg and 7030 mg/kg in walnut and pistachio kernels respectively, with a corresponding strong radical scavenging effect (DPPH, 106 and 20 mmol/kg Trolox) were found. The remarkable antioxidant capacity of the ...
Source: Food Chemistry - Category: Food Science Source Type: research
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