A low-calorie diet Vintage Vital. A compound found in grapes and red wine can promote longevity. can make animals live longer, but a new study hint at a strategy to prolong life more enjoyable. A class of small molecules present in the grapes, red wine, olive oil, and other foods prolongs the life of yeast cells by approximately 70%, active genes that are known to prolong the life of animals laboratory.
In 1930 researchers found that laboratory rats fed a restricted diet live about 40% longer than normal and are resistant to many typical chronic diseases of aging. This prompted a search led by molecules that could mimic the process without inducing the sensation of hunger.
Along the way, the researchers turned up several genes linked to longevity. In yeast, for example, they found that increasing the activity of a single gene, called SIR2 , can significantly extend the service life. The new compounds stimulate the activity of SIR2 in yeast and a similar gene, SIRT1 in human cells. David Sinclair of Harvard Medical School in Boston and colleagues at the biotech firm BIOMOL Research Laboratories in Plymouth Meeting, Pennsylvania, screened a library of compounds for molecules that trigger SIRT1 activity. The initial screen gave two so-called polyphenols. The team then looked for other molecules with similar structures. This painting gave 15 other compounds, the most powerful that have proven to be a compound called resveratrol, found in grapes and red wine. It increased SIRT1 activity 13 times, reports the online team in August 24 Nature .
Resveratrol SIRT1 activating the power suggests a link to the so-called "French paradox", the observation that despite a diet high in fat, people in France suffer about 40% less cardiovascular disease than expected, a fact that epidemiologists have associated with the consumption of red wine. Sinclair and his colleagues think that these advantages may arise from the direct activation of Sir -like genes.
Richard Weindruch of the University of Wisconsin, Madison, who conducts experiments calorie restriction in monkeys and other animals, applauds the new report, but added: "I think we should be very careful about making spectacular jumps from the yeast model in mammals. "He noted that it was difficult, for example, if resveratrol affected the aging process in the type of cells in the heart and the brain are particularly susceptible to degeneration with age.
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