Search results for covid-19

Dr. Rhonda Patrick answers audience questions on various health, nutrition, and science topics in this Q&A session.

Dr. Rhonda Patrick answers audience questions on various health, nutrition, and science topics in this Q&A session.

“A growing body of evidence suggests that sulforaphane's protective effects extend to the brain, where it appears to enhance brain-derived neurotrophic factor (a protein that controls and promotes the growth of new neurons) and inhibits histone deacetylation (an epigenetic modification that influences gene expression).”

“As a founding principal investigator at Altos Lab, Dr. Levine sits at the frontier of aging research, where she and her colleagues are investigating what she describes as some of the most exciting research in the field, centered on interrupted cellular reprogramming.”

“Martin Gibala, Bill Harris, and Peter Attia about three proven ways to promote health and longevity: boosting cardiorespiratory fitness, ensuring you're getting plenty of omega-3 fatty acids, and maintaining healthy blood glucose levels.”

“Furthermore, people who got more sleep before being immunized had a better immune response and higher antibody titers. In this clip, Dr. Roger Seheult discusses the importance of getting enough sleep for proper immune functioning and resisting viral infections.”

Dr. Rhonda Patrick answers audience questions on various health, nutrition, and science topics in this Q&A session.

“Genetics plays an important role in longevity, but there is also a strong lifestyle component. Dr. Snyder's research, using deep molecular measurements, indicates that when you exercise, a profound molecular change occurs — particularly when it comes to immune molecules.”

“Many studies suggest that short-chain fatty acids derived from the gut microbiota promote the expansion of T-regulatory cells, maintain gut barrier function, regulate cytokine production, and support immune cell populations.”

“Advanced glycation end-products, or AGEs for short, are created when the sugars, amino acids, and fats in food encounter heat. AGEs also form in the body during normal glucose metabolism. However, if high levels of AGEs accumulate in the tissues and blood, they can become pathogenic.”