Abstract
The investigation of the effect of nutritional factors on the process of aging has only recently been given attention. In this paper, Dr. Gardner reports on the increase which yeast nucleic acid produces in the life span of 600 day old albino mice, and contrasts his results with those of an earlier investigator who administered both yeast and thymus nucleic acid in far larger amounts to mice from birth. Dr. Gardner discusses three possible explanations for the increase in longevity produced by nucleic acids: maintenance of a high nucleocytoplasmic ratio in the cells, oxidation of ingested nucleic acids in place of cell nucleic acids, and stimulation of leukocytic activity.
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