Association between oxidative stress and nutritional status in the elderly

Revista da Associação Médica Brasileira

Priscila Lucelia Moreira¹  Paulo Jose Fortes Villas Boas¹  Ana Lucia Anjos Ferreira¹ 

关键词: aging;    oxidative stress;    nutritional status;    antioxidants;    dietary supplements;    envelhecimento;    estresse oxidativo;    estado nutricional;    antioxidantes;    suplementos dietéticos;   

DOI  :  10.1590/1806-9282.60.01.016

来源: SciELO

【 摘 要 】

Ageing is a dynamic and progressive process that is characterized by the occurrence of morphological, biochemical, functional and psychological changes in the organism. The aim of the present article is to provide updated concepts on oxidative stress, covering its importance in aging, as well as nutritional status and supplementation with antioxidants (substances that prevent or attenuate oxidation of oxidizable substrates, such as lipids, proteins, carbohydrates and deoxyribonucleic acid) in the geriatric population. Evidence suggests that there is an inverse relationship between oxidative stress and nutritional status in elderly individuals. Although an increase in oxidative stress in chronic diseases associated with aging has been proven, such as Parkinson’s disease and Alzheimer’s disease, up to now there has been no consistent clinical evidence proving the efficiency of supplementation with antioxidants against oxidative stress. In this context, supplementation is not recommended. On the other hand, the elderly should be encouraged to eat antioxidant foods, such as fruits and vegetables. Maintaining a normal weight (body mass index between 23 and 28 Kg/m2) should also be stimulated.

【 授权许可】

CC BY-NC   
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