The aim of the project is to apply to a practical purpose the evolutionary thermodynamic theory created by the author in order to improve nutritional practices and enhance the effect of medical preparations. Qualitative criteria will be evolved for the first time to assess the gerontological value of foodstuffs and medicines. A data base accessible for the WWW will be set up and made available to Internet users wishing to pursue a healthy life style, enhance the performance in the workplace and prolong the active span of life . The data base will be instrumental in effecting beneficial changes in the marketing practices for food and medicines and stimulate production of foods and medicines beneficial for the human organism.
Assessment of the health value of foods and medicines promoting active ways of life and longevity. The project is aimed at applying the evolutionary thermodynamic theory developed by the author to improve nutritional culture and optimize the administration of medical preparations. The theory will be extended to provide a scientific basis for applications in dietetics and pharmacology and produce qualitative criteria for the evaluation of the health value of foodstuffs and medicines. A data base accessible from the WWW will be set up and made available to the Internet community at the popular and popular science levels. Nutritional guidance generated will take the form of specific recommendations promoting performance-oriented active life styles and targeted at the middle aged and elderly people enabling them to pursue healthier life styles, improve performance and prolong the active span of life. The project will also promote the values of ecologically clean food and awareness of the need for environmental protection. The proposed data base may have a pronounced effect on the marketing practices for food and medicines and stimulate production of food beneficial for the human organism. The preliminary research for the project covered modeling of the general principles to be relied upon in its implementation consistent with the experimental data. The key aspect of the applied thermodynamic theory of the evolution related to gerontology, dietetics and some other medical and biological disciplines has been defined as follows:
"Diets incorporating ‘evolutionary juvenile' food of vegetable and animal origin promote longevity and improve the quality of life. The ‘evolutionary age' of a natural foodstuff is determined by its chemical composition and supra-molecular structure. An important quantitative parameter of the health value of a natural foodstuff is the value of the specific Gibbs function of the formation of its supra-molecular structure".
The theory led to the development of preliminary quantitative criteria to evaluate the gerontological effect of medical preparations on human biological tissues and the quality of medicines. It was determined that various medical preparations having the same pharmacological characteristics may substantially differ in their gerontological effect. Some of them slow down aging by rejuvenating biological tissues while others have no gerontological effect or even promote aging. Many medicines including vitamins, trace elements, hormone emulators sustain the supra-molecular structures of biological tissues at a physiologically optimal level of stability. That optimal stability evaluated by value of the Gibbs function of the formation of the structure facilitates normal metabolism, slows down aging and improves the quality of life. The above general principles rely upon strictly scientific foundations of a number of natural sciences. The practical implementation of the above ideas requires appropriate tests and data bases.
- G. P. Gladyshev, Some Medical Aspects of Thermodynamic Theory of Evolution , Medical Market, 25 (1, 1997), P.6-7, Popular article
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