Ayln
Tue, Dec-20-05, 14:06
Food additive inhibits longevity enzyme in yeast, increases cell toxicity, new study finds
By Sarah Yang, Media Relations | 16 December 2005
BERKELEY – A common additive found in food and cosmetics has been found to inhibit the activity of sirtuins, enzymes associated with lifespan control in yeast and other organisms, according to a new study led by researchers at the University of California, Berkeley.
The study, to be published Friday, Dec. 16, in the online journal Public Library of Science (PLoS) Genetics, found that in lab tests, dihydrocoumarin (DHC), a compound found naturally in sweet clover and synthetically manufactured for use in foods and cosmetics, inhibited the activity of Sir2p and SIRT1, forms of sirtuin found in yeast and humans, respectively.
The rest of the article can be found here. (http://www.berkeley.edu/news/media/releases/2005/12/16_sirtuins.shtml)
By Sarah Yang, Media Relations | 16 December 2005
BERKELEY – A common additive found in food and cosmetics has been found to inhibit the activity of sirtuins, enzymes associated with lifespan control in yeast and other organisms, according to a new study led by researchers at the University of California, Berkeley.
The study, to be published Friday, Dec. 16, in the online journal Public Library of Science (PLoS) Genetics, found that in lab tests, dihydrocoumarin (DHC), a compound found naturally in sweet clover and synthetically manufactured for use in foods and cosmetics, inhibited the activity of Sir2p and SIRT1, forms of sirtuin found in yeast and humans, respectively.
The rest of the article can be found here. (http://www.berkeley.edu/news/media/releases/2005/12/16_sirtuins.shtml)