Encyclopedia of Biomedical Gerontology, Three Volume Set presents a wide range of topics, ranging from what happens in the body during aging, the reasons and mechanisms relating to those age-related changes, and their clinical, psychological and social modulators and determinants. The book covers the biological and medical aspects of gerontology within the general framework of the biological basis of assessing age, biological mechanisms of aging, age-related changes in biological systems, human age-related diseases, the biomedical practicality and impracticality of interventions, and finally, the ethics of intervention.

The Science of Hormesis in Health and Longevity provides a comprehensive review of mild stress-induced physiological hormesis and its role in the maintenance and promotion of health. Coverage includes the underlying mechanisms of hormesis, including details of stress-response signaling, an enriched environment, positive challenges and dose-response mechanisms, amongst others. Research from top experts is presented to provide suggestions for developing novel therapeutic strategies, along with lifestyle interventions to promote health and homoeostasis. Researchers in aging and physiology, gerontologists, clinicians and medical students will find this a valuable addition for their work.

Ageing, Cancer and the Genome. Genetics of Ageing and Multifactorial Diseases; P.E. Slagboom, D.L. Knook. Ageing and Cancer: A Struggle of Tendencies; A. Derventzi, et al. Maintaining the Stability of the Genome; A. Burkle. Nuclear-Mitochondrial Interactions Involved in Biological Ageing; H.D. Osiewacz. From Genes to Functional Gene Products During Ageing; L. Brock Andersen, et al. Cells, Systems and Organisms. Ageing of Cells in Vitro; S. Shall. Stress and Energy Metabolism in Age-Related Processes; O. Toussaint, J. Remacle. Growth Factors and Ageing: The Case of Wound Healing;D. Stathakos, et al.

Biogerontologists are now in a position to construct general principles of aging, and genuine attempts are being made to test and develop effective means of intervention, prevention and treatment of age-related diseases, and for achieving healthy old age. This book takes status of the molecular, cellular, hormonal, nutritional and lifestyle strategies being tested and applied. It comprises inter-dependent chapters written in the form of critical reviews by the world's leading researchers and practitioners in their respective fields. The format of the articles is a semi-academic style in which research data from various experimental systems is presented while focusing on their applications in human beings with respect to the prevention and treatment of age-related impairments.

Stress is a double edged sword. Whereas chronic stress has well known harmful effects, recent research shows that intermittent exposure of cells and organisms to mild stress can improve various biological parameters, including severe stress tolerance, health span and longevity. Mild stress-induced hormesis is potentially a powerful tool in gerontological research and interventions. This book brings together some of the world leaders in this area of research who present a critical analysis of the ongoing research with respect to the effects and mechanisms of action of various types of mild stress, such as irradiation, heat, physical exercise, hypergravity, pro-oxidants and nutritional components, on a variety of biological systems ranging from fruitflies to human cells and bodies. Their separate chapters and a final collective chapter open up a whole new world of possibilities for future research in aging, successful aging, and health span extension.

This book covers the origins and subsequent history of research results in which attempts have been made to clarify issues related to cellular ageing, senescence, and age-related pathologies including cancer. Cellular Ageing and Replicative Senescence revisits more than fifty-five years of research based on the discovery that cultured normal cells are mortal and the interpretation that this phenomenon is associated with the origins of ageing. The mortality of normal cells and the immortality of cancer cells were also reported to have in vivo counterparts. Thus began the field of cytogerontology. Cellular Ageing and Replicative Senescence is organized into five sections: history and origins; serial passaging and progressive ageing; cell cycle arrest and senescence; system modulation; and recapitulation and future expectations. These issues are discussed by leading thinkers and researchers in biogerontology and cytogerontology. This collection of articles provides state-of-the-art information, and will encourage students, teachers, health care professionals and others interested in the biology of ageing to explore the fascinating and challenging question of why and how our cells age, and what can and cannot be done about it.

Food or calorie restriction has been shown in many short-lived animals and the rhesus monkey to prolong life-span. Life-long nutrition studies are not possible in humans because of their long survival. Studies over two to six years in healthy adult humans have, however, shown that a 20% reduction in food or calorie intake slows many indices of normal and disease-related aging. Thus, it is widely believed that long-term reduction in calorie or food intake will delay the onset of age-related diseases such as heart disease, diabetes and cancer, and so prolong life.

Over the last 20 or more years there has been a progressive rise in food intake in many countries of the world, accompanied by a rising incidence of obesity. Thus our increasing food and calorie intake has been linked to the rising incidence of cardiovascular disease and diabetes in early adult life. It is accepted that overeating, accompanied by reduced physical exercise, will lead to more age-related diseases and shortening of life-span. The answer is to reduce our calorie intake, improve our diet, and exercise more. But calorie restriction is extremely difficult to maintain for long periods. How then can we solve this problem?

Edited by a team of highly distinguished academics, this book provides the latest information on the beneficial effects of calorie restriction on health and life-span. This book brings us closer to an understanding at the molecular, cellular and whole organism level of the way forward.

This book brings together most up-to-date information on different aspects of brain aging and on the strategies for intervention and therapy of age-related brain disorders. It includes 18 chapters by leading researchers, and each chapter is a comprehensive and critical review of the topic in question, discusses the current scenario and focuses on future perspectives. The target readership is the undergraduate and graduate students in the universities, in medical and nursing colleges, along with the post-graduate researchers and practicing clinicians who would like to know about the latest developments in the field of neurodegenerative disorders and their therapeutic interventions. This book will be of much interest to pharmaceutical, nutrition and healthcare industry for an easy access to accurate and reliable information in the field of aging research and intervention.

This edited volume aims to better understand the multifaceted phenomenon we call health. Going beyond simple views of health as the absence of disease or as complete well-being, this book unites scientists and philosophers. The contributions clarify the links between health and adaptation, robustness, resilience, or dynamic homeostasis, and discuss how to achieve health and healthy aging through practices such as hormesis. The book is divided into three parts and a conclusion: the first part explains health from within specific disciplines, the second part explores health from the perspective of a bodily part, system, function, or even the environment in which organisms live, and the final part looks at more clinical or practical perspectives. It thereby gathers, across 30 chapters, diverse perspectives from the broad fields of evolutionary and systems biology, immunology, and biogerontology, more specific areas such as odontology, cardiology, neurology, and public health, as well as philosophical reflections on mental health, sexuality, authenticity and medical theories. The overarching aim is to inform, inspire and encourage intellectuals from various disciplines to assess whether explanations in these disparate fields and across biological levels can be sufficiently systematized and unified to clarify the complexity of health. It will be particularly useful for medical graduates, philosophy graduates and research professionals in the life sciences and general medicine, as well as for upper-level graduate philosophy of science students.

This multi-chapter book focuses on one of the hottest topics in ageing research - the role of hormones in health and longevity, offering a comprehensive and up-to-date overview of their mechanistic roles in health, ageing and longevity. Hormones are an excellent system of communication between cells and tissues within an organism, and they coordinate a wide range of processes in biological systems, including neuroendocrine and immunological controls. The book offers insights into the latest significant advances in our understanding of the mechanisms of hormonal signaling that control a variety of processes involved in development and ageing. It is divided into four parts: Part I includes a review of the hundred-year history of hormones by the illustrious hormone biochemist Dr. J.R. Tata. Part II presents various chapters on the hormones involved in growth, stress and metabolism, while Part III addresses the hormones controlling cognition and rhythms in ageing processes. Lastly, Part IV discusses the hormones affecting reproduction, immunity and life span. It also explores the use of hormones as pharmaceuticals to maintain health in the elderly. It is a valuable resource for those working in the area of hormone signaling in general and in the field of ageing research in particular.

This edited volume is a compilation of 30 articles discussing what constitutes food for health and longevity. The aim is to provide up-to-date information, insights, and future tendencies in the ongoing scientific research about nutritional components, food habits and dietary patterns in different cultures. The health-sustaining and health-promoting effects of food are certainly founded in its overall composition of macronutrients and micronutrients. However, the consumption of these nutrients is normally in the form of raw or prepared food from the animal and plant sources. The book is divided into four parts and a conclusion, and successfully convenes the well-established information and knowledge, along with the personal views of a diversified group of researchers and academicians on the multifaceted aspects of nutrition, food and diet. The first part reviews the scientific information about proteins, carbohydrates, fats and oils, micronutrients, pro- and pre-biotics, and hormetins, along with a discussion of the evolutionary principles and constraints about what is optimal food, if any. The second part discusses various kinds of foods and food supplements with respect to their claimed benefits for general health and prevention of some diseases. The third part brings in the cultural aspects, such as what are the principles of healthy eating according to the traditional Chinese and Indian systems, what is the importance of mealing times and daily rhythms, and how different cultures have developed different folk wisdoms for eating for health, longevity and immortality. In the part four, various approaches which are either already in practice or are still in the testing and research phases are discussed and evaluated critically, for example intermittent fasting and calorie restriction, food-based short peptides, senolytics, Ayurvedic compounds, optimal food for old people, and food for the prevention of obesity and other metabolic disorders. The overreaching aim of this book is to inform, inspire and encourage students, researchers, educators and medical health professionals thinking about food and food habits in a holistic context of our habits, cultures and patterns. Food cannot be reduced to a pill of nutritional components. Eating food is a complex human behavior culturally evolved over thousands of years. Perhaps the old adage "we are what we eat" needs to be modified to "we eat what we are".

Some mild stresses have positive effects on survival and aging as shown in animal models. There is also a large body of research that demonstrates these hormetic effects on aging, health, and resistance to severe stresses and diseases in human beings. However, the data are dispersed in the literature and are not always interpreted as hormetic effects. Hormesis in Health and Disease reviews the evidence for hormesis in humans as achieved through a variety of stresses or stimuli, and discusses mechanisms of hormesis and its ethical and legal issues. Divided into four sections, this book presents the current state of research, including questions, debates, doubts, and controversies in hormesis. Section I covers the history and terminology of hormesis, describing its main features and providing necessary background information. Section II shows that hormetic effects can be caused by various stresses-including physical exercise, nutritional components, fasting, micronutrients, irradiation, heat, ischemia, and mental challenge-and can be observed both in organs and at the organism level. Section III reviews possible mechanisms of hormesis that have been elucidated at this point. Section IV discusses the wider consequences hormesis may have for everyone. This book demonstrates that health beneficial hormetic effects do exist in human beings. It offers information to inspire key players to initiate new strategies to elucidate the strengths and limits of the dual nature of stress.

This edited volume aims to better understand the multifaceted phenomenon we call health. Going beyond simple views of health as the absence of disease or as complete well-being, this book unites scientists and philosophers. The contributions clarify the links between health and adaptation, robustness, resilience, or dynamic homeostasis, and discuss how to achieve health and healthy aging through practices such as hormesis. The book is divided into three parts and a conclusion: the first part explains health from within specific disciplines, the second part explores health from the perspective of a bodily part, system, function, or even the environment in which organisms live, and the final part looks at more clinical or practical perspectives. It thereby gathers, across 30 chapters, diverse perspectives from the broad fields of evolutionary and systems biology, immunology, and biogerontology, more specific areas such as odontology, cardiology, neurology, and public health, as well as philosophical reflections on mental health, sexuality, authenticity and medical theories. The overarching aim is to inform, inspire and encourage intellectuals from various disciplines to assess whether explanations in these disparate fields and across biological levels can be sufficiently systematized and unified to clarify the complexity of health. It will be particularly useful for medical graduates, philosophy graduates and research professionals in the life sciences and general medicine, as well as for upper-level graduate philosophy of science students.

This book covers the origins and subsequent history of research results in which attempts have been made to clarify issues related to cellular ageing, senescence, and age-related pathologies including cancer. Cellular Ageing and Replicative Senescence revisits more than fifty-five years of research based on the discovery that cultured normal cells are mortal and the interpretation that this phenomenon is associated with the origins of ageing. The mortality of normal cells and the immortality of cancer cells were also reported to have in vivo counterparts. Thus began the field of cytogerontology. Cellular Ageing and Replicative Senescence is organized into five sections: history and origins; serial passaging and progressive ageing; cell cycle arrest and senescence; system modulation; and recapitulation and future expectations. These issues are discussed by leading thinkers and researchers in biogerontology and cytogerontology. This collection of articles provides state-of-the-art information, and will encourage students, teachers, health care professionals and others interested in the biology of ageing to explore the fascinating and challenging question of why and how our cells age, and what can and cannot be done about it.

This book brings together most up-to-date information on different aspects of brain aging and on the strategies for intervention and therapy of age-related brain disorders. It includes 18 chapters by leading researchers, and each chapter is a comprehensive and critical review of the topic in question, discusses the current scenario and focuses on future perspectives. The target readership is the undergraduate and graduate students in the universities, in medical and nursing colleges, along with the post-graduate researchers and practicing clinicians who would like to know about the latest developments in the field of neurodegenerative disorders and their therapeutic interventions. This book will be of much interest to pharmaceutical, nutrition and healthcare industry for an easy access to accurate and reliable information in the field of aging research and intervention.

Food or calorie restriction has been shown in many short-lived animals and the rhesus monkey to prolong life-span. Life-long nutrition studies are not possible in humans because of their long survival. Studies over two to six years in healthy adult humans have, however, shown that a 20% reduction in food or calorie intake slows many indices of normal and disease-related aging. Thus, it is widely believed that long-term reduction in calorie or food intake will delay the onset of age-related diseases such as heart disease, diabetes and cancer, and so prolong life. Over the last 20 or more years there has been a progressive rise in food intake in many countries of the world, accompanied by a rising incidence of obesity. Thus our increasing food and calorie intake has been linked to the rising incidence of cardiovascular disease and diabetes in early adult life. It is accepted that overeating, accompanied by reduced physical exercise, will lead to more age-related diseases and shortening of life-span. The answer is to reduce our calorie intake, improve our diet, and exercise more. But calorie restriction is extremely difficult to maintain for long periods. How then can we solve this problem? Edited by a team of highly distinguished academics, this book provides the latest information on the beneficial effects of calorie restriction on health and life-span. This book brings us closer to an understanding at the molecular, cellular and whole organism level of the way forward.

Whereas chronic stress has well known harmful effects, recent research shows that intermittent exposure of cells and organisms to mild stress can improve various biological parameters. This book brings together some of the world leaders in this area of research who present a critical analysis of the ongoing research with respect to the effects and mechanisms of action of various types of mild stress. Novel approaches to improving health and longevity are introduced.

This book offers a broad-ranging assessment of current efforts of the molecular, cellular, hormonal, nutritional and lifestyle strategies being tested and applied by biogerontologists in the search for effective means of intervention, prevention and treatment of age-related diseases, and for achieving healthy old age. Employing a semi-academic style, the book presents data from experimental systems, while focusing primarily on their applications to humans in the prevention and treatment of age-related impairments.

This edited volume is a compilation of 30 articles discussing what constitutes food for health and longevity. The aim is to provide up-to-date information, insights, and future tendencies in the ongoing scientific research about nutritional components, food habits and dietary patterns in different cultures. The health-sustaining and health-promoting effects of food are certainly founded in its overall composition of macronutrients and micronutrients. However, the consumption of these nutrients is normally in the form of raw or prepared food from the animal and plant sources. The book is divided into four parts and a conclusion, and successfully convenes the well-established information and knowledge, along with the personal views of a diversified group of researchers and academicians on the multifaceted aspects of nutrition, food and diet. The first part reviews the scientific information about proteins, carbohydrates, fats and oils, micronutrients, pro- and pre-biotics, and hormetins, along with a discussion of the evolutionary principles and constraints about what is optimal food, if any. The second part discusses various kinds of foods and food supplements with respect to their claimed benefits for general health and prevention of some diseases. The third part brings in the cultural aspects, such as what are the principles of healthy eating according to the traditional Chinese and Indian systems, what is the importance of mealing times and daily rhythms, and how different cultures have developed different folk wisdoms for eating for health, longevity and immortality. In the part four, various approaches which are either already in practice or are still in the testing and research phases are discussed and evaluated critically, for example intermittent fasting and calorie restriction, food-based short peptides, senolytics, Ayurvedic compounds, optimal food for old people, and food for the prevention of obesity and other metabolic disorders. The overreaching aim of this book is to inform, inspire and encourage students, researchers, educators and medical health professionals thinking about food and food habits in a holistic context of our habits, cultures and patterns. Food cannot be reduced to a pill of nutritional components. Eating food is a complex human behavior culturally evolved over thousands of years. Perhaps the old adage "we are what we eat" needs to be modified to "we eat what we are".