Navarro-Hortal, María D. and Romero-Márquez, Jose M. and Jiménez-Trigo, Victoria and Xiao, Jianbo and Giampieri, Francesca and Forbes-Hernández, Tamara Y. and Grosso, Giuseppe and Battino, Maurizio and Sánchez-González, Cristina and Quiles, José L. UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, francesca.giampieri@uneatlantico.es, UNSPECIFIED, UNSPECIFIED, maurizio.battino@uneatlantico.es, UNSPECIFIED, 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
Full text not available from this repository.Abstract
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.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Dietary fat; hydroxytyrosol; monounsaturated fatty acids; nutraceutics; strawberry; turmeric |
| Subjects: | Subjects > Nutrition |
| Divisions: | Europe University of Atlantic > Research > Scientific Production |
| Depositing User: | Sr Bibliotecario |
| Date Deposited: | 14 Jul 2022 07:31 |
| Last Modified: | 13 Jul 2023 08:16 |
| URI: | http://repositorio.funiber.org/id/eprint/2804 |
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