Definition of anti-aging values of natural foodstuff

A new method for detection of quality of anti aging foodstuff is proposed from a position of the supramolecular thermodynamics and known «rules of chemistry». The method is based on the assertion that in order to determine the gerontological (anti-aging) quality of foodstuff is enough to calculate the specific Gibbs function of the formation in lipid fraction of products. This substantiates that this value could describe the product as a whole. The proposed general approach is the basis for the new method in assessment of gerontological value of food, based on the scale of the average temperature melting lipid fractions of natural foodstuff. A simplified method for determining the gerontological quality of products includes an assessment of this quality in balls in accordance with the scale proposed by the author.