Știința intră în bucătărie: Meniul care încetinește îmbătrânirea

Researchers from the University of Padova, in collaboration with culinary students, have developed a menu inspired by studies on aging. The project, named Epifood, focuses on ingredients that may influence gene regulation mechanisms. The team analyzed over a hundred studies on food molecules like polyphenols and curcumin. Selected ingredients include berries, green tea, and broccoli, which were prepared by students under professional guidance. The initiative emphasizes the importance of evidence-based food choices for healthy aging. While no single food can prevent aging, the research may have applications in extreme contexts, such as astronaut nutrition.