Le processus du vieillissement : longévité et alimentation

Ageing and the nutrition knew two great evolutions recently. First of all, progress of the genetics of ageing which showed the genetic control of longevity. In addition, the important corpus of knowledge accumulated in the field of the food restriction, one of the rare interventions not-genetics known to increase the longevity of the mammals. This type of food mode being associated with a reduction in pathologies related to the age. The conjunction of these two targets of research made it possible to discover at animal models, mainly invertebrate, the subjacent genetic mechanisms binding the level of food and longevity. The comprehension of these genetic mechanisms will make it possible to open therapeutic new prospects connected to the processes of ageing. From yeast to mammals, a certain number of homologous genetic ways were shown. This rise of knowledge brings a beam, always growing, of data showing that the nervous system power station plays a part crucial in the perception of the requirements out of food also in the invertebrates.