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The pharmacist, nutritional biologist and longevity expert is developing practical frameworks designed to transform food from a source of calories into a daily instrument for prevention, cellular health and long-term vitality.
As longevity moves from the margins of medical research into the center of the global health conversation, one idea is becoming increasingly clear: living longer is not simply a matter of treating disease later in life. It requires a more personalized, preventive approach—one that begins with the decisions made every day.
For Mirko Castellano, those decisions often begin at the table.
A pharmacist and nutritional biologist specializing in personalized longevity and precision nutrition, Castellano works at the intersection of nutritional science, nutraceuticals, metabolic health and body-composition optimization. His approach reflects a wider shift taking place across healthcare: moving away from standardized recommendations and toward strategies designed around the individual.
From General Advice to Personalized Longevity
Nutrition has traditionally been discussed through broad rules: consume fewer calories, avoid certain foods and maintain a balanced diet. Castellano’s work explores a more precise model, in which nutritional strategies are adapted to a person’s biological profile, lifestyle, metabolic condition and long-term health objectives.
As a longevity nutrition expert, he collaborates with healthcare professionals and specialized centers to develop personalized programs based on preventive nutrition, nutraceutical support and the optimization of body composition.
The goal is not simply weight management. It is to use nutrition as part of a broader strategy supporting metabolic balance, cellular health and healthspan—the number of years a person can live in good physical and cognitive condition.
Building Networks Across Health and Nutrition
Castellano is president of Patternlife ETS, a network created to bring together health professionals and encourage multidisciplinary collaboration.
This collaborative model is becoming increasingly relevant within longevity medicine. Healthy aging is rarely influenced by a single factor, and effective programs may require expertise across nutrition, medicine, physical activity, diagnostics, behavioral health and preventive care.
He is also co-founder of AINC – Associazione Nutrizione in Cucina, an organization that connects nutritional science with its practical application in the kitchen. The initiative reflects an essential challenge within preventive health: scientific knowledge can create meaningful change only when people are able to apply it consistently in everyday life.
The KetoNAD Protocol
Among Castellano’s projects is KetoNAD, a protocol combining a plant-based ketogenic nutritional approach with intravenous NAD+.
NAD+ is a coenzyme involved in cellular energy metabolism and has become an important area of interest within longevity research. Castellano’s model brings this emerging field together with nutritional intervention, creating an integrated approach intended to support individualized longevity programs.
While research into NAD+ therapies and their long-term clinical applications continues to evolve, the protocol illustrates the growing convergence of nutrition, metabolic science and advanced wellness interventions.
Rethinking the Way We Cook
Castellano is also the creator of the AGE’s SCORE method, a culinary longevity model designed to reduce dietary exposure to advanced glycation end products, commonly known as AGEs.
AGEs can form naturally within the body and may also be produced when certain foods are cooked at high temperatures. They are studied in connection with oxidative stress and chronic low-grade inflammation—two processes frequently associated with aging and age-related conditions.
Rather than focusing exclusively on what people eat, the AGE’s SCORE method also considers how food is selected, combined and prepared. It translates complex biological concepts into practical culinary choices intended to lower inflammatory impact and support long-term health.
This distinction is significant. The future of nutrition may not depend solely on discovering new ingredients or supplements, but also on developing better ways to use the foods already available.
“At the Table, We Do Not Age”
Castellano’s philosophy is captured in the title of his book, “A tavola non si invecchia”—“At the Table, We Do Not Age.”
At the center of the book is a simple but increasingly influential idea: food is not merely a source of calories. It can become a daily instrument for prevention, cellular health and lasting vitality.
This perspective does not treat nutrition as a temporary diet or a response to illness. Instead, it positions food as a form of continuous health investment—one practiced through small, repeated decisions over the course of a lifetime.
Bringing the Conversation to Venice
As a speaker at international congresses, Castellano contributes to the growing global discussion around precision nutrition and personalized longevity. He will bring this expertise to The Longevity Code Gala during the Venice Film Festival, where leaders in medicine, science, innovation and business will explore the future of healthy aging.
His participation reflects the wider vision of The Longevity Code: longevity should not remain confined to laboratories, clinics or scientific conferences. It must become understandable, practical and relevant to everyday life.
The longevity economy is expanding rapidly, but its most meaningful innovations may ultimately be those that people can integrate into their routines. Castellano’s work offers one such perspective—bringing together science, personalization and culinary practice to reconsider one of humanity’s oldest daily rituals.
Because the future of longevity may be shaped by advanced medicine, genetics and technology—but it may also begin with what we choose to put on our plates.
Social: www.instagram.com/dott.mirko_castellano
Website: mirkocastellano.it
Al Festival di Cannes esistono serate che sembrano costruite esclusivamente per essere fotografate. Red carpet perfetti, tavoli illuminati da candele, champagne, telefoni alzati più velocemente degli sguardi. E poi esistono serate che, almeno per qualche minuto, riescono a rompere quel meccanismo. E poi esistono serate che, almeno per qualche minuto, riescono a rompere quel meccanismo.
