It takes the average reader 8 hours and 48 minutes to read Protein Oxidation and Aging by Tilman Grune
Assuming a reading speed of 250 words per minute. Learn more
Reviews our current understanding of the role of proteinoxidation in aging and age-related diseases Protein oxidation is at the core of the aging process. Settingforth a variety of new methods and approaches, this book helpsresearchers conveniently by exploring the aging process anddeveloping more effective therapies to prevent or treat age-relateddiseases. There have been many studies dedicated to therelationship between protein oxidation and age-related pathology;now it is possible for researchers and readers to learn newtechniques as utilizing protein oxidation products as biomarkersfor aging. Protein Oxidation and Aging begins with a description ofthe tremendous variety of protein oxidation products. Furthermore,it covers: Major aspects of the protein oxidation process Cellular mechanisms for managing oxidized proteins Role of protein oxidation in aging Influence of genetic and environmental factors on proteinoxidation Measuring protein oxidation in the aging process Protein oxidation in age-related diseases References at the end of each chapter serve as a gateway to thegrowing body of original research studies and reviews in thefield.
Protein Oxidation and Aging by Tilman Grune is 516 pages long, and a total of 132,096 words.
This makes it 174% the length of the average book. It also has 161% more words than the average book.
The average oral reading speed is 183 words per minute. This means it takes 12 hours and 1 minute to read Protein Oxidation and Aging aloud.
Protein Oxidation and Aging is suitable for students ages 12 and up.
Note that there may be other factors that effect this rating besides length that are not factored in on this page. This may include things like complex language or sensitive topics not suitable for students of certain ages.
When deciding what to show young students always use your best judgement and consult a professional.
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