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  2. Aging-associated diseases - Wikipedia

    en.wikipedia.org/wiki/Aging-associated_diseases

    An aging-associated disease (commonly termed age-related disease, ARD) is a disease that is most often seen with increasing frequency with increasing senescence. They are essentially complications of senescence, distinguished from the aging process itself because all adult animals age ( with rare exceptions ) but not all adult animals ...

  3. Nutrition - Wikipedia

    en.wikipedia.org/wiki/Nutrition

    Scientific analysis of food and nutrients began during the chemical revolution in the late 18th century. Chemists in the 18th and 19th centuries experimented with different elements and food sources to develop theories of nutrition. [1] Modern nutrition science began in the 1910s as individual micronutrients began to be identified.

  4. Human nutrition - Wikipedia

    en.wikipedia.org/wiki/Human_nutrition

    During the first year, an infant's birth weight triples, and by age five, their birth length doubles. Brain volume doubles within the first 12 months and triples by 36 months. To support this rapid growth, solid foods are introduced after six months to supplement breast milk or infant formula. [163]

  5. Senescence - Wikipedia

    en.wikipedia.org/wiki/Senescence

    Aging is characterized by the declining ability to respond to stress, increased homeostatic imbalance, and increased risk of aging-associated diseases including cancer and heart disease. Aging has been defined as "a progressive deterioration of physiological function, an intrinsic age-related process of loss of viability and increase in ...

  6. Cellular senescence - Wikipedia

    en.wikipedia.org/wiki/Cellular_senescence

    The physiological importance for cell senescence has been attributed to prevention of carcinogenesis, and more recently, aging, development, and tissue repair. [9] Senescent cells contribute to the aging phenotype, including frailty syndrome, sarcopenia, and aging-associated diseases. [10]

  7. Advanced glycation end-product - Wikipedia

    en.wikipedia.org/wiki/Advanced_glycation_end-product

    Animal-derived foods that are high in fat and protein are generally AGE-rich and are prone to further AGE formation during cooking. [3] However, only low molecular weight AGEs are absorbed through diet, and vegetarians have been found to have higher concentrations of overall AGEs compared to non-vegetarians. [ 4 ]

  8. Having a 'sweet tooth' may raise risk of conditions like ...

    www.aol.com/having-sweet-tooth-may-raise...

    The risk of developing type 2 diabetes, stroke, and depression may be higher in people with a "sweet tooth" who prefer sugary foods, new research suggests. Having a 'sweet tooth' may raise risk of ...

  9. Hallmarks of aging - Wikipedia

    en.wikipedia.org/wiki/Hallmarks_of_aging

    Aging is characterized by a progressive loss of physiological integrity, leading to impaired function and increased vulnerability to death. The hallmarks of aging are the types of biochemical changes that occur in all organisms that experience biological aging and lead to a progressive loss of physiological integrity, impaired function and, eventually, death.