[Effect of foodstuff on healthy longevity]

The author models the human organism as complex chromatograph column, such that upon digestion of food-stuffs, in which some part of sustenance first reacts with hydrochloric acid and enzymes to break-down in the stomach. The nutritive particle molecules will then each migrate to different parts of the human molecular structure based on their relative thermodynamic stability and their relative chemical affinities for different intra-molecular attachment sites within the human molecule - the body. Hence, by way of correlating these theories and subsequent data to longevity statistics the author wish to assign gerontological values to food-stuffs based on enthalpy or heats (Gibbs function) of supramolecular interaction measurements. So, essentially, the author patented the idea that all items of food intake can be assigned an anti-aging value based on thermodynamic parameters.