March 26, 2007 - Fortifying food with specially developed proteins could make our bodies more resistant to the ageing process, according to a former Oxford University scientist.

Steaks and chicken fillets laced with rare, heavy forms of elements - "isotope-enhanced" proteins - could strengthen cells and protect them against oxidation, caused by highly-reactive particles, free radicals, that are released in the body as a by-product of biological processes in our cells. Many researchers believe free-radical oxidation is a major cause of ageing.

In small-scale studies, Mikhail Shchepinov found nematode worms - used extensively in ageing research - lived 10% longer when fed nutrients enriched with a heavy isotope of hydrogen, deuterium. An isotope of an element is produced by altering the number of neutrons in its nucleus. Whereas hydrogen has one neutron, deuterium, or heavy hydrogen, has two.

The research is untested in larger animals and many previous attempts to achieve large lifespan extensions have failed to work in rodents and other animals. Many have resulted in an increase in cancer risk.

Dr Shchepinov believes the heavy isotopes extend lifespan by making bonds within the delicate molecules inside and around our cells harder to break. "Because these bonds are so much more stable, it should be possible to slow down the process of oxidation and ageing," he said.

Full Story: http://www.guardian.co.uk/food/Story/0,,2042905,00.html