Molecular bases for the use of functional foods in the management of healthy aging: Berries, curcumin, virgin olive oil and honey; three realities and a promise
Artículo Materias > Alimentación Universidad Europea del Atlántico > Investigación > Artículos y libros Cerrado Inglés As the number of older people has grown in recent decades, the search for new approaches to manage or delay aging is also growing. Among the modifiable factors, diet plays a crucial role in healthy aging and in the prevention of age-related diseases. Thus, the interest in the use of foods, which are rich in bioactive compounds such as functional foods with anti-aging effects is a growing market. This review summarizes the current knowledge about the molecular mechanisms of action of foods considered as functional foods in aging, namely berries, curcumin, and virgin olive oil. Moreover, honey is also analyzed as a food with well-known healthy benefits, but which has not been deeply evaluated from the point of view of aging. The effects of these foods on aging are analyzed from the point of view of molecular mechanisms including oxidative stress, mitochondrial dysfunction, inflammation, genomic stability, telomere attrition, cellular senescence, and deregulated nutrient-sensing. A comprehensive study of the scientific literature shows that the aforementioned foods have demonstrated positive effects on certain aspects of aging, which might justify their use as functional foods in elderly. However, more research is needed, especially in humans, designed to understand in depth the mechanisms of action through which they act. metadata Navarro-Hortal, María D.; Romero-Márquez, Jose M.; Jiménez-Trigo, Victoria; Xiao, Jianbo; Giampieri, Francesca; Forbes-Hernández, Tamara Y.; Grosso, Giuseppe; Battino, Maurizio; Sánchez-González, Cristina y Quiles, José L. mail SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, francesca.giampieri@uneatlantico.es, SIN ESPECIFICAR, SIN ESPECIFICAR, maurizio.battino@uneatlantico.es, SIN ESPECIFICAR, jose.quiles@uneatlantico.es (2022) Molecular bases for the use of functional foods in the management of healthy aging: Berries, curcumin, virgin olive oil and honey; three realities and a promise. Critical Reviews in Food Science and Nutrition. pp. 1-20. ISSN 1040-8398
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As the number of older people has grown in recent decades, the search for new approaches to manage or delay aging is also growing. Among the modifiable factors, diet plays a crucial role in healthy aging and in the prevention of age-related diseases. Thus, the interest in the use of foods, which are rich in bioactive compounds such as functional foods with anti-aging effects is a growing market. This review summarizes the current knowledge about the molecular mechanisms of action of foods considered as functional foods in aging, namely berries, curcumin, and virgin olive oil. Moreover, honey is also analyzed as a food with well-known healthy benefits, but which has not been deeply evaluated from the point of view of aging. The effects of these foods on aging are analyzed from the point of view of molecular mechanisms including oxidative stress, mitochondrial dysfunction, inflammation, genomic stability, telomere attrition, cellular senescence, and deregulated nutrient-sensing. A comprehensive study of the scientific literature shows that the aforementioned foods have demonstrated positive effects on certain aspects of aging, which might justify their use as functional foods in elderly. However, more research is needed, especially in humans, designed to understand in depth the mechanisms of action through which they act.
| Tipo de Documento: | Artículo |
|---|---|
| Palabras Clave: | Dietary fat; hydroxytyrosol; monounsaturated fatty acids; nutraceutics; strawberry; turmeric |
| Clasificación temática: | Materias > Alimentación |
| Divisiones: | Universidad Europea del Atlántico > Investigación > Artículos y libros |
| Depositado: | 14 Jul 2022 23:30 |
| Ultima Modificación: | 13 Jul 2023 23:30 |
| URI: | https://repositorio.uneatlantico.es/id/eprint/2804 |
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