Food for healthier aging: power on your plate

Mafra, D., Ugochukwu, S. A., Borges, N. A., Cardozo, L. F. M. F., Stenvinkel, P. and Shiels, P. G. (2022) Food for healthier aging: power on your plate. Critical Reviews in Food Science and Nutrition, (doi: 10.1080/10408398.2022.2107611) (PMID:35959705) (Early Online Publication)

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Inflammageing is a persistent low-level inflammatory burden that accompanies age-related dysregulation of the immune system during normative aging and within the diseasome of aging. A healthy diet containing a balanced amount of macronutrients, vitamins and minerals, adequate in calories and rich in poly(phenols), has an essential role in mitigating the effects of inflammageing and extending healthspan through modulation of the activity of a range of factors. These include transcription factors, such as nuclear factor erythroid-derived 2 related factor 2 (Nrf2) and nuclear factor-κB (NF-kB), the inflammasome and the activities of the gut microbiota. The aim of this narrative review is to discuss the potential of food to ameliorate the effects of the diseasome of aging.

Item Type:Articles
Additional Information:Funding: This work was supported by Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, grant no. 200162/2020-9) and Fundação de Amparo à Pesquisa do Estado do Rio de Janeiro (FAPERJ, grant no. E-26/202.24/2019).
Keywords:Industrial and manufacturing engineering, general medicine, food science.
Status:Early Online Publication
Glasgow Author(s) Enlighten ID:Shiels, Professor Paul
Authors: Mafra, D., Ugochukwu, S. A., Borges, N. A., Cardozo, L. F. M. F., Stenvinkel, P., and Shiels, P. G.
College/School:College of Medical Veterinary and Life Sciences > School of Cancer Sciences
Journal Name:Critical Reviews in Food Science and Nutrition
Publisher:Taylor and Francis
ISSN (Online):1549-7852
Published Online:12 August 2022

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