Dr. Jeremy P.E. Spencer
Department of Food and Nutritional Sciences
Centre for Integrative Neuroscience and Neurodynamics
University of Reading
| Maurizio Battino, Department of Biochemistry, Biology & Genetics, Università Politecnica della Marche, Ancona, Italy|| Fulvio Mativi, IASMA/FEM, San Micele All Adige, Italy|
| Paula C. Bickford, James A Haley VAMC and University of South Florida Health Science Center, Tampa, FL, USA|| Martin Obin, USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA, USA|
| Jeffrey Blumberg, Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA, USA|| Graham Pawelec, Sektion Transplantationsimmunologie/Immunohamatologie, Medizinische Klinik II, Tübingen, Germany|
| Britt Burton-Freeman, National Center for Food Safety & Technology, Illinois Institute of Technology
Summit-Argo, IL, USA and Department of Nutrition, University of California, Davis, CA,
USA|| Lothar Rink, Institute of Immunology, Aachen, Germany|
| Barry Halliwell, National University of Singapore, Kent Ridge, Singapore|| Augustin Scalbert, Unité de Nutrition Humaine, INRA, Saint-Genes-Champanelle, France|
| Elizabeth Head, Sanders-Brown Center on Aging, University of Kentucky, Lexington, KY, USA|| Mauro Serafini, Antioxidant Research Laboratory, Unit of Human Nutrition, INRAN, Rome, Itlay|
| Amy B. Howell, Marucci Center for Blueberry Cranberry Research, Rutgers University, Chatsworth, NJ, USA|| Mark A. Smith, Department of Pathology, Case Western Reserve University,Cleveland, OH, USA|
| Donald K. Ingram, Pennington Biomedical Research Center, Louisiana State University System, Baton Rouge, LA, USA|| Jeremy P.E. Spencer, University of Reading, Reading, Berkshire, UK|
| Wilhelmina Kalt, Food Chemistry, Agriculture and Agri-Food Canada, Kentville NS, Canada|| Gary D. Stoner, Dept. of Internal Medicine and Comprehensive Cancer Center, Ohio State University College of Medicine, Columbus, OH, USA|
| Paul Kroon, Institute for Food Research, Norwich Research Park, Norwich, England|| Paul Talalay, Department of Pharmacology, Johns Hopkins University School of Medicine, Baltimore, MD, USA|
Please contact firstname.lastname@example.org for information.
Nutrition and Aging is an international journal directed to the study of the effects of diets and dietary components on aging and age-related diseases. It is particularly concerned with experimental results emanating from biochemical and pharmacological studies, neuroscience, cardiovascular medicine, and nutritional sciences that demonstrate the effects of dietary constituents on the adverse effects of aging. The journal is particularly interested in publishing research concerned with the following topics:
Submission of Manuscripts
1. The potential of diet and dietary components to prevent the progress of typical and atypical aging, including that observed in cardiovascular disease and neurodegenerative disorders.
2. The effects of plant-derived constituents on aging and age-related diseases.
3. The influence of vitamins, minerals and other micronutrients on aging and age-related cell/tissue function.
4. Studies providing mechanisms of actions of nutrients and/or providing evidence for cause-and-effect relationships between individual nutrients and function.
5. The potential of nutrients to modulate environmental and genetic factors linked to aging and age-related diseases.
Results emanating from cellular and animal models, as well as human studies, will be considered. With regards to the latter, the journal will be rigorous in only accepting for publication well controlled, randomised human intervention trials that conform broadly with the current EFSA and US FDA guidelines for nutritional clinical studies. The journal will publish research articles, short communications, critical reviews and conference summaries, whilst open peer commentaries will be welcomed.