New research has called into question the commonly held notion that free radicals increase the effects of aging on the body.


Free radicals are oxygen molecules that are often blamed for the physical effects of aging on the body’s cells and DNA. As a result, nutritionists have advised consumers to increase their intake of anti-oxidant fruits and vegetables such as spinach and broccoli to reduce the numbers of harmful free radicals in their bodies. A large diet and supplements industry has also grown around the need to reduce the excess oxygen molecules.


A recent study conducted at the Massachusetts Institute of Technology, and published in today’s [Thursday] issue of the journal Nature suggests that cutting down free radicals is not necessarily the key to a youthful body and increased longevity.


The scientists found that yeast cells lived up to 20% longer when they made genetic changes that speeded up their metabolism. Metabolism is the rate at which cells turn food into energy, a process that produces free radicals.

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