Plant Fortification of the Diet for Anti-Ageing Effects: A Review

Nutrients

Eugenie Nepovimova¹  Kamil Kuca¹  Sonali Bhardwaj²  DaljeetSingh Dhanjal²  Chirag Chopra²  Reena Singh²  Ruchi Sharma³  Dinesh Kumar³  Kanchan Bhardwaj⁴ 

[1] Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic;School of Bioengineering and Biosciences, Lovely Professional University, Phagwara 144411, Punjab, India;School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, Himachal Pradesh, India;School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India;

关键词: anti-ageing;    diet;    eating habits;    functional foods;    skin ageing;   

DOI  :  10.3390/nu12103008

来源: DOAJ

【 摘 要 】

Ageing is an enigmatic and progressive biological process which undermines the normal functions of living organisms with time. Ageing has been conspicuously linked to dietary habits, whereby dietary restrictions and antioxidants play a substantial role in slowing the ageing process. Oxygen is an essential molecule that sustains human life on earth and is involved in the synthesis of reactive oxygen species (ROS) that pose certain health complications. The ROS are believed to be a significant factor in the progression of ageing. A robust lifestyle and healthy food, containing dietary antioxidants, are essential for improving the overall livelihood and decelerating the ageing process. Dietary antioxidants such as adaptogens, anthocyanins, vitamins A/D/C/E and isoflavones slow the ageing phenomena by reducing ROS production in the cells, thereby improving the life span of living organisms. This review highlights the manifestations of ageing, theories associated with ageing and the importance of diet management in ageing. It also discusses the available functional foods as well as nutraceuticals with anti-ageing potential.

【 授权许可】

Unknown