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How the world got lost on
the road to an anti-aging pill
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May 15, 2014: by Bill Sardi
A gene protein called KLOTHO is being hailed as the new fountain of youth today. KLOTHO gene protein boosts brain skills (thinking, learning, memory), elevating IQ by six points regardless of the age of the person.
According to the news report [Daily Mail UK, May 11, 2014], among 700 subjects age 52-85 years of age, those with an inherited form of the KLOTHO gene called KLOTHO-VS performed better on mental tests. There is less KLOTHO gene protein in the aged brain. [Future Medicinal Chemistry, Sept 2012]
: by Bill Sardi
A recently published study claims to reverse decades of research studies which invariably show moderate wine drinking (3-5 glasses/day) results in a dramatic decline in coronary artery disease mortality. Does this recent study erase the so-called French Paradox where the wine drinking French in the 1990s were reported to have a far lower rate of mortality from coronary artery disease (90 per 100,000) than North Americans (240 per 100,000 at the time)? [British Medical Journal May 6, 1995]
May 12, 2014: by Bill Sardi
News headlines are screaming today that resveratrol (rez-vair-ah-trol) as obtained from red wine did not reduce mortality rates among adults living in the Tuscany region of Italy. [JAMA Internal Medicine May 12, 2014] But the news headlines failed to mention that modest red wine intake nearly halved the percentage of adults who were considered cognitively impaired as measured by a mental test.
The percentage of adults who were judged to be mentally impaired was 32.8% in the teetotaler low-wine/resveratrol drinking group versus just 16.4% among the high-wine/resveratrol drinking group (~2.6 glasses of wine/day). Authors of the study only devoted one sentence to this dramatic finding.
May 5, 2014: by Bill Sardi
Added to the growing body of bad resveratrol science, researchers in China put resveratrol to the test in laboratory dishes. They test red wine and red wine with 10-fold more added resveratrol and mistakenly conclude that resveratrol offered less antioxidant activity than red wine. The investigators conclude that: “resveratrol may offer negligible health benefits compared to red wine (paraphrased).” [Food Chemistry Aug 1, 2014]
Fact: resveratrol is not a strong antioxidant. It works by provoking a mild biological stress, mimicking food deprivation, which in turn activates a gene switch (Nrf2) that triggers the production of internal enzymatic antioxidants (catalase, glutathione and superoxide dismutase). [Current Molecular Medicine Dec. 2011]
These researchers certainly must know of the so-called hormesis effect where a mild biological stressor provokes a major protective response in the human body via the Nrf2 gene transcription factor. The call must be out in the research communicity to disparage resveratrol. It is all part of a hidden agenda to warn the public away from resveratrol in dietary supplements and advise them to wait for a resveratrol-like drug. ©2014 Bill Sardi, ResveratrolNews.com
: by Bill Sardi
Institute of Biodiversity
College of Medicine
University of Glasgow UK Colin.Selman@glasgow.ac.uk
From: Bill Sardi, Knowledge of Health, Inc. and Resveratrol Partners LLC, USA
Having read your recent published paper on the pursuit of effective calorie restriction mimics published in Proceedings of The Nutrition Society (volume 73, page 260-70, 2014; abstract below) and ten years of observing the field of anti-aging research, I can say that the reality of what is going on in the profession is far from what your paper depicts.
I’m sorry if it sounds like I’m lecturing you here, but I have a theory of aging I want to share.
: by Bill Sardi
Recently reported science suggests the idea of infusing young blood from grandchildren into their grandparents’ circulatory system would invigorate their memory and learning. Nobody has suggested this be done yet in humans. The experiments have been confined to laboratory animals. But a review of the medical literature suggests there may be an easier way to do this using a red wine resveratrol pill.
The recently reported science isn’t new but it is exciting. Joining laboratory mice in old/young pairs by stitching their skin together with adjoined blood vessels has been demonstrated to renew the brains of older mice, proving that blood factors can produce younger functioning brains.
The experiment was performed by researchers at the University of California San Francisco (UCSF) [Nature Medicine May 4, 2014] and is a follow-up study to earlier experiments published in 2011 [Nature August 31, 2011] and initially reported in 1960 by noted aging researcher Clive McCay. [Gerontologia 1960]
April 30, 2014: by Bill Sardi
Scripps Research Institute researchers extol the red wine molecule resveratrol (rez-vair-ah-trol) in a recently published report [ELIFE, April 24, 2014] that caught the eye of a news reporter with the Palm Beach Post in Florida. [Palm Beach Post, April 29, 2014]
But somehow the promising research in lab dishes and the animal lab has not been demonstrated in humans, so these researchers say. This biological inconsistency occurs because researchers over-dose lab animals and humans, knowing full well that resveratrol turns from an antioxidant to promote oxidation in high-dose concentration.
For example, in one animal study the human equivalent of 28,000 milligrams (400 mg per kilogram of body weight) in a 160-pound human was used with negative results [PLoS One, Jan. 8, 2014] in animal eyes when low-dose resveratrol had already been demonstrated to be beneficial in human eyes. [Nutrients June 4, 2013]
April 22, 2014: by Bill Sardi
Source: Nutrients 2013, 5(6), 1989-2005
Swelling and abnormal new blood vessel growth dramatically better with improved visual acuity, less visual distortion and improved visual acuity (from 20/70 to 20/50) within 7 weeks.
April 16, 2014: by Bill Sardi
At the first international resveratrol conference in Denmark (Resveratrol 2010) the working group stated that the evidence was “not sufficiently strong to justify recommendation for the chronic administration of resveratrol to human beings, beyond the dose which can be obtained from dietary sources.” [Annals N Y Academy Science 2013 Jul; 1290:1-11]
An often heard issue is the lack of bioavailability of resveratrol. This is caused by the attachment of detoxification molecules (sulfate, glucuronate) to resveratrol as it passes through the liver.
April 10, 2014: by Bill Sardi
Typically diabetics exhibit high circulating insulin levels and lack of sensitivity to insulin. The prospect of successfully employing resveratrol to treat diabetes is an ongoing quest that has been muddied by scientific studies that appear to have been designed to fail.
Recently researchers in Asia sorted out all the published studies involving resveratrol and diabetes and found that resveratrol remarkably controls blood sugar and insulin in diabetic individuals but has no effect among healthy individuals. [American Journal Clinical Nutrition, April 2014] That means resveratrol is an ideal blood sugar control agent as it doesn’t induce hypoglycemia (low blood sugar) when taken by healthy subjects.