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Nutrition and the ageing process.

29th September 1994, University of Ulster

Ageing is a complex biological phenomenon, and many of the contributing mechanisms have not yet been identified. With increasing age there is an increased risk of development of a number of age-related pathologies. In recent years experimental evidence has highlighted the role of free radical-induced biomolecule damage in the pathogenesis of such diseases. It may be that antioxidant intervention, by inhibiting or reducing free radical toxicity, could alleviate or delay the symptoms of ageing and chronic disease.