Yeast yield secrets of old age: Eat less and process lipids well when young
Vladimir Titorenko
Concordia University, Montreal
After leavening bread and brewing beer, the third most interesting use of the budding yeast Saccharomyces cerevisiae may be in laboratories studying the age-old question, what is old age? Is old age the final stage of a developmental program or merely the result of a lifelong accumulation of unrepaired cellular and molecular damage? Studying baker's yeast as a model for the mechanism of cellular aging, Vladimir Titorenko of Concordia University in Montreal sees aging as a little of both.
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https://www.ascb.org/ascbsec/press/embargo/ASCB-pressbook08_Titorenko.pdf
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