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Tag: browning

How to engineer negligible senescence in humans – part IV GlycoSENS

Source: http://www.taste.com.au/images/recipes/tas/2012/04/28800_l.jpg

Have you ever started from one of these: and obtained these? This is exactly what happens in our bodies as we age, the only difference being that it takes place in decades instead of hours. Chemically it is called the Maillard reaction. What are extracellular crosslinks and how do they form? We burn slowly and…… Continue reading How to engineer negligible senescence in humans – part IV GlycoSENS

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Published July 25, 2014
Categorized as Comparative gerontology Tagged advanced glycation end products, amylosens, apoptosens, aubrey de grey, baked chicken, blood glucose level, blood pressure, blood sugar level, browning, caramel, crosslinks, diabetes, diabetes accelerated aging, diabetology, fasting blood sugar, frying, geriatrics, gerontology, glycosens, grilling health, longevity letter, longevity letter blog, longevityletter, lysosens, mitosens, mytosens, oncosens, raw vegan, replenisens, sens, strategies for engineered negligible senescence, systolic blood pressure, the maillard reaction, Vegetarian

The Aging Gap Between Species

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