An Overview of Current Research of the Effect of Foods on Aging and Stress

Autor:	Ryoya Takahashi, Keiko Odera
Rok vydání:	2015
Předmět:	Pharmacology Aging Calorie business.industry Pharmaceutical Science Physiology Inflammation Disease Resveratrol Antioxidants Fight-or-flight response chemistry.chemical_compound Nutrient chemistry Food Stress Physiological medicine Curcumin Animals Humans medicine.symptom business Maximum life span
Zdroj:	YAKUGAKU ZASSHI. 135:33-40
ISSN:	1347-5231 0031-6903
Popis:	The aging process is largely influenced by dietary factors. For example, caloric restriction can slow age-related functional deterioration and the onset or progression of age-related diseases, as well as prolong mean and maximum life span in laboratory animals. However, the dietary factors that affect the aging process comprise not only calories, but also various nutrients, such as proteins, carbohydrates, fats, and vitamins. Phytochemicals, which are found in plants, are non-nutritive, yet many phytochemicals are known to act as antioxidants and prevent diseases associated with free radical production. Furthermore, certain phytochemicals can help prevent or reduce the risk of cancer, inflammation, and cardiovascular disease by alteration of several signal transduction pathways in cells. Therefore, much focus is being placed on the effects of dietary phytochemicals on aging and stress response. This paper reviews recent advances in the study of two major dietary phytochemicals, resveratrol and curcumin, on aging and stress response.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf303b977f7d9b44b7f13476c926ee66 https://doi.org/10.1248/yakushi.14-00208-1 Zobrazit plný text záznamu