Tag Archives: NAD+

Dementia Risk From Cooked Meats? (BBC News / NHS Choices / PNAS)

Summary Research at the Icahn School of Medicine at Mount Sinai (New York), investigating the effect of Advanced Glycation End (AGEs) on mice and people, suggests that browning meat produces chemicals which may increase the risk of developing dementia. Mice … Continue reading

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Reversing Certain Aspects of the Ageing Process in Mice (BBC News / NHS Choices / Cell)

Summary Researchers in the USA would appear to have identified a new mechanism of ageing, based on the functional decline in the mitochondria inside muscle cells. The also claim to have discovered how to reverse this specific process. Levels of … Continue reading

Posted in Animal Studies, BBC News, For Researchers (mostly), In the News, International, NHS Digital (Previously NHS Choices), Quick Insights, Universal Interest | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment