MEMBRANE-PROPERTIES AND LIPID-PEROXIDATION IN FOOD RESTRICTED ANIMALS

Food restriction (FR) is a well-recognized method of extending mean an d maximum longevity of rodents, but the mode of its action remains to be uncovered. This article reviews the effect of FR on the physical-ch emical properties and lipid peroxidizability of cellular membranes. FR prevents the age-dependent increase in microviscosity and peroxidizab ility of cellular membranes. It has been suggested that a decrease in the body temperature occurring in undernourished animals may play a fu ndamental role in the process. Indeed, the lowering of average body te mperature occurring in FR animals may induce a modification in membran e lipid composition, stimulating the cells to counteract the rigidifyi ng effect of lower temperature. Thus, membranes are maintained in a pr oper functional state by a mechanism similar to that found in poikilot herm animals.