A molecule can extend life up to five years

An international team of scientists was able to demonstrate for the first time that spermidine a molecule of natural origin, known for its effect of prolongation of life in cell cultures and animal It also has an anti-aging effect on humans.

According to the findings of his study, which followed the diet of 829 individuals from 1995 to 2015 those who have a diet rich in spermidine, will be able to prolong their lives in good health until five years .

"The amount of spermidine that our body produces decreases as we get older, especially if we do not follow an adequate diet ," says Stefan Kiechl, head of research and a doctor of neurology at the university. University of Innsbruck.

The substance, which occurs naturally in living organisms, is particularly present in man in spermatozoa, in intestinal bacteria and in certain cells . Some foods rich in this molecule are cabbage, peas, cereals, apples, lettuce, mushrooms, nuts or potatoes.

After four decades

After about 40 years, the human body reduced its natural production so it is necessary to strengthen its presence in the diet.

"The recommendations are the same as usual: eats a lot of vegetables, fruits, nuts and whole foods that contain high doses of the molecule", added Kiechl.

From the Austrian University mentioned above, the anti-aging effect of spermidine is mainly due to its ability to stimulate "autophagy", a process of spermidine. self-cleaning cells by which their defective components or they are no longer needed, they are broken down and recycled. "The increase in spermidine intake tells the cell to start the self-cleaning process and thus protects against deposits and premature aging," said the scientists in a statement explaining their discovery.

In addition to the well-known effects of spermidine in age-related processes, "we can now confirm, for the first time, its role as an independent factor that also influences the life span in humans ", they point. The results of the study, conducted in collaboration with researchers from Graz (Austria), London and Paris, have just been published in the American Journal of Clinical Nutrition (AJCN).