Vitamin D and Omega-3 Slow Aging

Previously in DO-HEALTH (including all 2,157 participants), we reported that omega-3 alone reduced the rate of infections by 13% (ref. 22) and the rate of falls by 10% (ref. 23), and all three interventions combined showed a significant additive benefit on reducing prefrailty by 39% (ref. 24) and incident invasive cancer by 61% (ref. 25) over a 3-year follow-up. The aim of the DNAm analysis in DO-HEALTH Bio-Age was to assess the effects of the interventions at the molecular level. Three of th...

 Vitamins Come from Living Things

Every vitamin is made by living cells — either our own, or in other species. Vitamin D is produced in our skin, for example, when sunlight strikes a precursor of cholesterol. A lemon tree makes vitamin C out of glucose. Making a vitamin is often an enormously baroque process. In some species, it takes 22 different proteins to craft a vitamin B12 molecule. While a protein may be made up of thousands of atoms, a vitamin may be made up of just a few dozen. And yet, despite their small size, v...

 People Who Take Supplements are Less Healthy

Antioxidation vs. oxidation has been billed as a contest between good and evil. The battle takes place in cellular organelles called mitochondria, where the body converts food to energy, a process that requires oxygen and so is called oxidation. One consequence of oxidation is the generation of electron scavengers called free radicals (evil). Free radicals can damage DNA, cell membranes, and the lining of arteries; not surprisingly, they've been linked to aging, cancer, and heart disease. To ...

 Ecological Approach to Nutrition

The interactions of man with his environment are so complex that only an ecological approach to nutrition permits an understanding of the whole spectrum of factors determining the nutritional problems that exist in human societies.