Crunch time for ageing - could radical changes to the make-up of food keep us younger for longer? (journal article)
By Graham Lawton.
From New Scientist, 29/11/2008, Vol. 199 Issue 2684, p36-39, 4p; Abstract: The article investigates the impact of radical changes to the composition of food on ageing. It examines the claim of Russian biochemist Mikhail Shchepinov that he has discovered an elixir of youth and the concept of using chemical isotopes to combat ageing. Further information on the research of Shchepinov and the spread of his study to a wider audience is provided.