Nutrition, Food and Diet in Ageing and Longevity
von: Suresh I. S. Rattan, Gurcharan Kaur
Springer-Verlag, 2021
ISBN: 9783030830175
Sprache: Englisch
643 Seiten, Download: 8995 KB
Format: PDF, auch als Online-Lesen
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| Preface: Nutrition, Food and Diet | 6 | ||
| Contents | 8 | ||
| List of Contributors | 11 | ||
| Part I Nutritional Components | 16 | ||
| 1 Dietary Proteins: Functions, Health Benefits and Healthy Aging | 17 | ||
| 1.1 Introduction | 17 | ||
| 1.2 Proteins as a Source of Amino Acids | 21 | ||
| 1.3 Digestion and Absorption of Proteins | 24 | ||
| 1.4 Functions of Dietary Proteins | 26 | ||
| 1.4.1 Building Blocks | 27 | ||
| 1.4.2 Biological Catalysts | 27 | ||
| 1.4.3 Immune Function | 27 | ||
| 1.4.4 Transporting Nutrients | 28 | ||
| 1.4.5 Maintenance of Fluid Balance and Regulation of pH | 28 | ||
| 1.4.6 Providing Glucose During Fasting or Starvation | 29 | ||
| 1.4.7 Satiation | 29 | ||
| 1.4.8 Providing Energy | 29 | ||
| 1.5 Health Benefits and Healthy Aging | 29 | ||
| 1.5.1 Maintenance of Muscle Mass | 30 | ||
| 1.5.2 Weight Management | 31 | ||
| 1.5.3 Cardiac Health | 33 | ||
| 1.5.4 Bone Health | 35 | ||
| 1.5.5 Type-2 Diabetes | 36 | ||
| 1.6 Protein Quality and Its Evaluation | 37 | ||
| 1.6.1 Evaluation of Protein Quality | 37 | ||
| 1.7 Animal vs Plant Proteins | 40 | ||
| 1.8 Conclusion | 41 | ||
| References | 42 | ||
| 2 Carbohydrates as Nutritional Components for Health and Longevity | 52 | ||
| 2.1 Introduction | 53 | ||
| 2.2 Potential Mechanisms and Roles for Dietary Carbohydrates in Human Aging | 54 | ||
| 2.3 Effects of Carbohydrates on Aging and Longevity | 56 | ||
| 2.4 Relation Between Carbohydrate Types, Health, and Longevity | 58 | ||
| 2.4.1 Dietary Fibre | 58 | ||
| 2.4.2 Added and Free Sugar | 60 | ||
| 2.5 Conclusion | 61 | ||
| References | 61 | ||
| 3 Fats and Oils for Health and Longevity | 66 | ||
| 3.1 Introduction | 66 | ||
| 3.2 Terminology and Chemical Composition of Fats and Oils | 67 | ||
| 3.2.1 Saturated Fatty Acids (SFA) | 68 | ||
| 3.2.2 Monounsaturated Fatty Acids (MUFA) | 68 | ||
| 3.2.3 Polyunsaturated Fatty Acids (PUFA) | 68 | ||
| 3.2.4 Trans Fatty Acids (TFA) | 68 | ||
| 3.3 Physiological Functions of Fats and Oils | 69 | ||
| 3.4 Lipid Metabolism | 69 | ||
| 3.4.1 Sources of Lipids – Natural and Prepared Foods | 71 | ||
| 3.5 Guidelines for Fat Intake | 71 | ||
| 3.5.1 Current Recommendations for Dietary Fat Intake | 72 | ||
| 3.6 Lipidome During Aging | 73 | ||
| 3.7 Conclusion | 74 | ||
| References | 74 | ||
| 4 Micronutrients in Ageing and Longevity | 76 | ||
| 4.1 Introduction | 76 | ||
| 4.2 Vitamins | 78 | ||
| 4.2.1 Vitamin A | 78 | ||
| 4.2.2 Vitamin B | 80 | ||
| 4.2.3 Vitamin B1 (Thiamine) | 80 | ||
| 4.2.4 Vitamin B2 (Riboflavin) | 81 | ||
| 4.2.5 Vitamin B6 (Pyridoxamine) | 81 | ||
| 4.2.6 Vitamin B9 (Folate) | 82 | ||
| 4.2.7 Vitamin B12 (Cobalamin) | 82 | ||
| 4.2.8 Vitamin C (Ascorbic Acid) | 83 | ||
| 4.2.9 Vitamin D | 84 | ||
| 4.2.10 Vitamin E (Alpha-Tocopherol) | 85 | ||
| 4.3 Minerals | 86 | ||
| 4.3.1 Copper | 87 | ||
| 4.3.2 Iron | 87 | ||
| 4.3.3 Magnesium | 88 | ||
| 4.3.4 Zinc | 89 | ||
| 4.3.5 Selenium | 90 | ||
| 4.4 Conclusion | 90 | ||
| References | 91 | ||
| 5 Probiotics and Prebiotics in Healthy Ageing | 97 | ||
| 5.1 Introduction | 98 | ||
| 5.2 Probiotics | 99 | ||
| 5.2.1 Role of Probiotics in Aging, Longevity and Well Being | 100 | ||
| 5.2.2 Incorporating Probiotics into Foods | 104 | ||
| 5.3 Prebiotics | 106 | ||
| 5.3.1 Mechanism of Prebiotic Action | 107 | ||
| 5.3.2 The Health Benefits of Prebiotics | 108 | ||
| 5.4 Risk and Safety Issues | 109 | ||
| 5.5 Research Trends, Research Gaps and Future Perspective | 111 | ||
| 5.6 Conclusion | 113 | ||
| References | 113 | ||
| 6 Nutritional Hormetins in Ageing and Longevity | 121 | ||
| 6.1 Introduction | 121 | ||
| 6.2 Hormesis and Its Molecular Basis | 122 | ||
| 6.3 Hormetins in Food | 125 | ||
| 6.4 Hormetins as Nutrition, Food and Diet | 128 | ||
| 6.5 Challenges and Unresolved Issues | 129 | ||
| References | 130 | ||
| 7 Notes Toward an Evolutionary Biology of Nutrition | 135 | ||
| 7.1 Introduction | 136 | ||
| 7.2 The Core Problem: Specialization | 137 | ||
| 7.3 Evolutionary History | 143 | ||
| 7.4 Ecological Fluctuations | 144 | ||
| 7.5 Effective Population Size and Inbreeding | 146 | ||
| 7.6 Declining Forces of Natural Selection with Adult Age | 146 | ||
| 7.6.1 Application One: Physiological Studies of Recently Caught Wild Animals | 147 | ||
| 7.6.2 Application Two: Nutritional Research with Laboratory Domesticated Populations | 149 | ||
| 7.6.3 Application Three: Nutritional Research with Human Patients | 154 | ||
| 7.7 Conclusion | 159 | ||
| References | 159 | ||
| Part II Food for Health | 164 | ||
| 8 Animal- and Plant-Based Food for Health and Longevity | 165 | ||
| 8.1 Introduction | 166 | ||
| 8.2 Epidemiological Studies and Dietary Preferences | 167 | ||
| 8.3 Factors Affecting Bio-composition of Plant and Animal Food Sources | 167 | ||
| 8.4 Plant and Animal Food for Longevity | 171 | ||
| 8.5 Effect of Plant and Animal Source Diet on Health Through Gut Microbiota | 177 | ||
| 8.6 Healthy Food Preparation Practises and the Associated Risk/Benefits | 179 | ||
| 8.7 Towards Future Through Novel Food Processing Technologies | 181 | ||
| 8.8 Concluding Remarks | 182 | ||
| References | 183 | ||
| 9 Fermented Foods in Aging and Longevity | 188 | ||
| 9.1 Introduction | 188 | ||
| 9.2 Microbes Involved in Food Fermentation | 189 | ||
| 9.3 Mechanism Behind Fermented Foods in Health and Longevity | 190 | ||
| 9.4 Types of Fermented Foods | 191 | ||
| 9.4.1 Dairy-Based Fermented Foods | 191 | ||
| 9.4.2 Meat-Based Fermented Foods | 194 | ||
| 9.4.3 Cereal/Pulse-Based Fermented Foods | 195 | ||
| 9.4.4 Fruit and Vegetable-Based Fermented Foods | 197 | ||
| 9.4.5 Miscellaneous Fermented Products | 197 | ||
| 9.5 Risk of Fermented Foods | 198 | ||
| 9.6 Future Prospects of Fermented Foods | 198 | ||
| 9.7 Conclusion | 198 | ||
| References | 199 | ||
| 10 Milk and Other Dairy Product Trends in Health and Longevity | 202 | ||
| 10.1 Introduction | 202 | ||
| 10.2 Nutrients in Dairy Products | 203 | ||
| 10.2.1 Proteins in Dairy | 203 | ||
| 10.2.2 Dairy Sugars | 203 | ||
| 10.3 New Product Development | 204 | ||
| 10.3.1 Low Fat – High Protein | 204 | ||
| 10.4 Minerals, Vitamins and Antioxidants | 205 | ||
| 10.5 Conclusion | 206 | ||
| References | 207 | ||
| 11 Anti-inflammatory Foods in Ageing and Longevity | 208 | ||
| 11.1 Introduction | 208 | ||
| 11.2 Anti-inflammatory Dietary Pattern, Ageing, and Longevity | 209 | ||
| 11.3 Anti-inflammatory Foods, Ageing, and Longevity | 211 | ||
| 11.3.1 Fruits and Vegetables | 212 | ||
| 11.3.2 Olive Oil | 215 | ||
| 11.3.3 Fish Oil | 216 | ||
| 11.3.4 Whole Grains | 217 | ||
| 11.3.5 Legumes | 217 | ||
| 11.3.6 Nuts | 218 | ||
| 11.3.7 Green Tea | 218 | ||
| 11.3.8 Prebiotics and Probiotics | 219 | ||
| 11.4 Conclusion | 220 | ||
| References | 221 | ||
| 12 Nutraceuticals and Functional Foods in Aging and Aging-Associated Diseases | 229 | ||
| 12.1 Introduction | 229 | ||
| 12.2 Classes of Nutraceuticals/Functional Foods, Extraction and Their Delivery | 230 | ||
| 12.3 Current State of Knowledge About Nutraceuticals/Functional Foods | 235 | ||
| 12.4 Role of Nutraceuticals/Functional Foods in Delaying the Aging Process | 236 | ||
| 12.5 Nutraceuticals and Functional Foods Role in Reducing Aging-Associated Diseases | 237 | ||
| 12.5.1 Parkinson’s Disease | 238 | ||
| 12.5.2 Alzheimer’s Disease | 239 | ||
| 12.5.3 Cardiovascular Disease | 240 | ||
| 12.5.4 Type 2 Diabetes | 240 | ||
| 12.5.5 Osteoarthritis | 241 | ||
| 12.5.6 Cancer | 241 | ||
| 12.6 Conclusion | 242 | ||
| References | 243 | ||
| 13 Food for Brain Health | 247 | ||
| 13.1 Introduction | 248 | ||
| 13.2 Hydroxytyrosol/hidrox® A Prototypical Polyphenolic Agent for Brain Health | 251 | ||
| 13.2.1 Hydroxytyrosol/Hidrox® | 251 | ||
| 13.2.2 Tracking the Polyphenols Metabolic Fate in Human Tissues | 254 | ||
| 13.3 The Hormesis Paradigm and Nrf-2 Dependent Vitagene System in Aging and Longevity | 256 | ||
| 13.3.1 Cellular Stress Response, HSF Biology and the Vitagene Network | 256 | ||
| 13.3.2 Hormetics Compounds and Redoxomics | 261 | ||
| 13.3.3 Hormetic Compounds as Metal Chelatorsand ROS Scavengers | 262 | ||
| 13.3.4 Hormetic Compounds: Between Beneficial Nutraceutical and Pro-oxidative Effects | 264 | ||
| 13.3.5 Nrf2/vitagene Pathway: A Crucial Hub in the Hormesis Paradigm | 266 | ||
| 13.4 Conclusions and Future Directions | 268 | ||
| References | 269 | ||
| 14 Nutrition and Exercise to Maintain Physical Functioning During Ageing | 283 | ||
| 14.1 Age-Related Physical Decline | 284 | ||
| 14.2 Ageing Syndromes | 286 | ||
| 14.3 Critical Life Events | 287 | ||
| 14.4 Nutrition and Exercise | 288 | ||
| 14.4.1 Type-II Atrophy | 289 | ||
| 14.4.2 Mitochondrial Dysfunction | 290 | ||
| 14.4.3 Fat Infiltration | 291 | ||
| 14.4.4 Neurological Activation | 292 | ||
| 14.5 Future | 293 | ||
| 14.5.1 Vitamin B6, B12 and Folate | 293 | ||
| 14.5.2 Omega-3 Fatty Acids and Vitamin D | 293 | ||
| 14.5.3 Hormetins | 294 | ||
| 14.5.4 Protein Transition | 294 | ||
| 14.5.5 Implementation of Effective Interventions | 295 | ||
| 14.6 Conclusion | 296 | ||
| References | 296 | ||
| Part III Diet and Culture | 307 | ||
| 15 Dietary Patterns and Healthy Ageing | 308 | ||
| 15.1 Introduction | 308 | ||
| 15.2 Mediterranean Dietary Pattern | 310 | ||
| 15.3 Vegetarian Dietary Patterns | 312 | ||
| 15.4 Japanese Dietary Pattern | 314 | ||
| 15.5 Okinawan Dietary Pattern | 316 | ||
| 15.6 Conclusions | 317 | ||
| References | 318 | ||
| 16 Ketogenic Diet, Circadian Rhythm and Aging | 322 | ||
| 16.1 Introduction | 322 | ||
| 16.2 Ketogenic Diet | 324 | ||
| 16.2.1 Ketogenic Diet and Circadian Rhythm | 325 | ||
| 16.2.2 Ketogenic Diet and Aging | 327 | ||
| 16.2.3 Ketogenic Diet Modulation of Epigenetic Mechanisms | 327 | ||
| 16.2.4 Effects of Ketogenic Diet on Longevity | 329 | ||
| 16.2.5 Clinical Studies | 329 | ||
| 16.3 Mechanism of Action of KD | 330 | ||
| 16.3.1 Ketone Body: Energy Metabolism | 330 | ||
| 16.4 Mechanisms Involved in Therapeutic Effects of KD Enhancing Lifespan and Longevity | 331 | ||
| 16.4.1 Reducing Inflammation | 331 | ||
| 16.4.2 Reducing Oxidative Stress | 332 | ||
| 16.5 Neuroprotective Activity | 332 | ||
| 16.6 Neurotrophic Factors | 333 | ||
| 16.7 Conclusion | 333 | ||
| References | 334 | ||
| 17 Diet According to Traditional Chinese Medicine for Health and Longevity | 338 | ||
| 17.1 Introduction | 338 | ||
| 17.2 TCM Basic Theories Related to Diet | 339 | ||
| 17.2.1 Understanding of Food Nature from TCM Theories of Yin-Yang | 340 | ||
| 17.2.2 Understanding of Food Flavor from TCM Theories of Five Elements | 341 | ||
| 17.2.3 Using Meridian and Organ Theory to Explain the Pertinence of Food | 342 | ||
| 17.3 TCM Aspects of the Digestive System and Body Constitution | 342 | ||
| 17.3.1 Understanding the Digestive System | 343 | ||
| 17.3.2 Understanding Body Constitution | 344 | ||
| 17.4 How to Match Diet with Body Variety and Avoid Blight | 348 | ||
| 17.4.1 Food According to Constitution, Age and Sex | 349 | ||
| 17.4.2 Considering Season and Locality | 350 | ||
| 17.4.3 Avoiding Certain Foods | 351 | ||
| 17.5 Diet for Boosting Healthy Life and Longevity | 352 | ||
| 17.5.1 Maintaining Brain Function During Aging | 353 | ||
| 17.5.2 Regulating and Boosting Immunity | 353 | ||
| 17.5.3 Achieving Healthy Longevity | 353 | ||
| 17.6 Conclusion | 362 | ||
| References | 363 | ||
| 18 Indian Traditional Foods and Diets: Combining Traditional Wisdom with Modern Science of Nutraceuticals and Functional Foods | 364 | ||
| 18.1 Introduction | 365 | ||
| 18.2 Indian Traditional Foods | 368 | ||
| 18.3 Indian Traditional Foods as Functional Foods | 370 | ||
| 18.3.1 Cereals and Millets | 371 | ||
| 18.3.2 Legumes/ Pulses | 372 | ||
| 18.3.3 Nuts | 375 | ||
| 18.3.4 Fruits and Vegetables | 375 | ||
| 18.3.5 Spices and Herbs | 376 | ||
| 18.3.6 Food Acidulants | 378 | ||
| 18.3.7 Milk and Milk Products | 378 | ||
| 18.4 Indian Traditional Foods at Different Life Stages | 379 | ||
| 18.5 Nutraceuticals in Indian Traditional Foods | 388 | ||
| 18.5.1 Dietary Fibers | 388 | ||
| 18.5.2 Fatty Acids | 392 | ||
| 18.5.3 Minerals | 392 | ||
| 18.5.4 Natural Pigments | 393 | ||
| 18.5.5 Probiotics and Prebiotics | 393 | ||
| 18.5.6 Antioxidants | 394 | ||
| 18.6 Summary and Future Perspectives | 394 | ||
| References | 396 | ||
| 19 Diet and Circadian Rhythms: Implications for Aging and Longevity | 400 | ||
| 19.1 Introduction | 401 | ||
| 19.2 Food as an Important Clock Regulator | 402 | ||
| 19.3 Food and Melatonin Hormone | 402 | ||
| 19.4 Circadian Dysfunction with Aging | 403 | ||
| 19.5 Circadian Rhythms, Metabolism and Homeostasis with Aging | 403 | ||
| 19.6 Chrononutrition: Timing of Food as a Therapeutic Intervention | 404 | ||
| 19.6.1 Food, Energy Metabolism, Circadian Dysfunction, and Aging | 405 | ||
| 19.7 Various Dietary Interventions: Circadian Clock, Aging and Longevity | 406 | ||
| 19.7.1 Restricted Feeding (RF) | 406 | ||
| 19.7.2 Intermittent Fasting (IF) | 408 | ||
| 19.7.3 Time-Restricted Feeding (TRF) | 408 | ||
| 19.7.4 Caloric Restriction (CR) | 409 | ||
| 19.8 Nutritional Epigenetic: Aging and Clock | 410 | ||
| 19.9 Conclusion | 410 | ||
| References | 411 | ||
| 20 Longevity Foods in Myth, Legend and History | 417 | ||
| 20.1 Longevity Foods and Culture | 417 | ||
| 20.2 Longevity Foods and Magic: The Power of Imagination | 418 | ||
| 20.3 Longevity Foods and Religion: The Power of Regulation | 422 | ||
| 20.4 Longevity Foods and Myth: The Power of Self-control | 425 | ||
| 20.5 Longevity Foods and Ethics: The Power of Balance | 430 | ||
| 20.6 Longevity Foods and History: The Power of Moderation | 434 | ||
| 20.7 Conclusion: The Need to Promote Longevity Nourishment in Social Context | 437 | ||
| References | 439 | ||
| Part IV Nutritional and Dietary Interventions | 442 | ||
| 21 Nutritional Regulation of Aging and Longevity | 443 | ||
| 21.1 Introduction | 443 | ||
| 21.2 Principles of a Diet That Promote Healthy Longevity | 444 | ||
| 21.2.1 Balanced Nutrition | 444 | ||
| 21.2.2 Prebiotics and Metabiotics | 449 | ||
| 21.2.3 Anti-inflammatory Foods | 453 | ||
| 21.2.4 Antimutagenic Foods | 454 | ||
| 21.2.5 Hormetic Foods | 455 | ||
| 21.2.6 Low Glycemic Load | 455 | ||
| 21.2.7 Foods Containing Potential Geroprotectors | 456 | ||
| 21.3 Aging Epigenetics and Nutrition | 457 | ||
| 21.4 Antinutrients | 458 | ||
| 21.5 Diet Regimen and Longevity | 459 | ||
| 21.6 Diet of Long Living Persons | 459 | ||
| 21.7 Conclusions | 460 | ||
| References | 461 | ||
| 22 Gerosuppressive and Senolytic Nutrients | 469 | ||
| 22.1 Introduction | 469 | ||
| 22.2 General Considerations | 470 | ||
| 22.3 Definitions and Classification of Senotherapeutics | 471 | ||
| 22.4 Senolytics | 471 | ||
| 22.4.1 Nutritional Senolytics | 472 | ||
| 22.4.2 Pharmaceutical Senolytics | 477 | ||
| 22.4.3 Other Senolytic Strategies | 477 | ||
| 22.5 Gerosuppressors and Senomorphics | 478 | ||
| 22.5.1 Apigenin | 478 | ||
| 22.5.2 Avenanthramide | 479 | ||
| 22.5.3 Epigallocatechin-3-Gallate | 479 | ||
| 22.5.4 Ginsenoside F1 | 480 | ||
| 22.5.5 Metformin | 480 | ||
| 22.5.6 Puerarin | 481 | ||
| 22.5.7 Rapamycin (Sirolimus) and Rapalogues | 481 | ||
| 22.5.8 Resveratrol and Resveralogues | 482 | ||
| 22.5.9 Secoiridoids | 482 | ||
| 22.6 Other Nutritional and Dietary Interventions | 483 | ||
| 22.6.1 Geroprotectors | 483 | ||
| 22.6.2 Epigenetic Modifiers | 484 | ||
| 22.7 Concluding Remarks and Future Perspectives | 484 | ||
| References | 486 | ||
| 23 Role of Short Peptides as an Important Nutritional Element in Maintenance of Body Homeostasis | 495 | ||
| 23.1 Introduction | 495 | ||
| 23.2 Biology of Endogenous Polypeptides | 496 | ||
| 23.3 Metabolism of Short Peptides in the Gastrointestinal Tract and Their Absorption into the Bloodstream | 498 | ||
| 23.4 Tissue-Specific and Gene-Specific Interaction of Short Peptides with Target Cells in Various Organs | 499 | ||
| 23.5 Elimination and Resorption of CP in the Kidneys | 501 | ||
| 23.6 Clinical Efficiency of Oral Administration of Dietary Supplements Based on Short Peptides | 501 | ||
| 23.7 Conclusion | 507 | ||
| References | 507 | ||
| 24 Fasting and Caloric Restriction for Healthy Aging and Longevity | 511 | ||
| 24.1 Introduction | 511 | ||
| 24.2 Efficacy of CR Intervention in Aging | 512 | ||
| 24.3 Cellular and Molecular Basis of Potential Beneficial Effects of CR | 513 | ||
| 24.4 IF-DR: Novel Strategies to Improve Metabolic Health and Longevity | 514 | ||
| 24.4.1 Alternate-Day Fasting | 515 | ||
| 24.4.2 Alternate-Day Modified Fasting | 516 | ||
| 24.4.3 Intermittent Fasting Regimen 5:2 | 516 | ||
| 24.4.4 Time Restricted Feeding/Fasting as an Emerging IF Strategy | 517 | ||
| 24.5 Cellular and Molecular Basis of Potential Beneficial Effects of IF-DR and Its Modified Versions | 518 | ||
| 24.6 Cross Talk Between Circadian Rhythms, and Time-Restricted Feeding for Healthy Aging | 520 | ||
| 24.7 Conclusion | 521 | ||
| References | 521 | ||
| 25 Calorie Restriction Mimetics and Adult Stem Cells | 528 | ||
| 25.1 Introduction | 528 | ||
| 25.2 Calorie Restriction and Adult Stem Cells | 530 | ||
| 25.3 Calorie Restriction Mimetics as Aging Modulators | 535 | ||
| 25.4 Calorie Restriction Mimetics and Adult Stem Cell Aging | 537 | ||
| 25.5 Calorie Restriction Mimetics for Neural Stem Cells and Neurogenesis | 540 | ||
| References | 544 | ||
| 26 Healthy Nutrition for Older People | 552 | ||
| 26.1 Introduction | 552 | ||
| 26.2 Osteoarthritis | 553 | ||
| 26.3 Cardiovascular Disease | 554 | ||
| 26.4 Cancer | 555 | ||
| 26.5 Age-Related Macular Degeneration | 556 | ||
| 26.6 Menopausal Symptoms | 557 | ||
| 26.7 Osteoporosis | 558 | ||
| 26.8 Alzheimer’s Disease | 559 | ||
| 26.9 Parkinson’s Disease | 561 | ||
| 26.10 Sarcopenia | 562 | ||
| 26.11 Benign Prostatic Hyperplasia (BPH) | 563 | ||
| 26.12 Conclusion | 564 | ||
| References | 565 | ||
| 27 Nutritional Regulation of Metabesity | 570 | ||
| 27.1 Introduction | 571 | ||
| 27.2 Pathophysiology of Metabesity | 572 | ||
| 27.3 Risk Factors of Metabesity | 575 | ||
| 27.3.1 Lipotoxicity | 575 | ||
| 27.3.2 Lipid | 575 | ||
| 27.3.3 Adipokines | 576 | ||
| 27.4 The Significance of Metabesity in Other Degenerative Diseases | 578 | ||
| 27.4.1 Metabesity and Diabetes | 578 | ||
| 27.4.2 Metabesity and Cardiovascular Diseases | 579 | ||
| 27.4.3 Metabesity and Neurodegenerative Diseases | 579 | ||
| 27.5 Nutritional Intervention Against Metabesity | 580 | ||
| 27.5.1 The Function of Macronutrients and Other Dietary Components | 580 | ||
| 27.5.2 The Function of Bioactive Compounds | 581 | ||
| 27.6 Conclusion | 585 | ||
| References | 585 | ||
| 28 Why Ashwagandha for Healthy Ageing? Evidence from Cultured Human Cells | 592 | ||
| 28.1 Introduction | 592 | ||
| 28.2 Use of Cell Culture Systems For Understanding Ageing, Stress and Disease Mechanisms | 593 | ||
| 28.3 Cellular Stress as an Experimental Model to Determine Its Molecular Mechanisms and Modulation with Natural and Synthetic Compounds | 597 | ||
| 28.4 Ashwagandha - Bioactivities Discovered in Cell Culture Models | 600 | ||
| 28.5 Anticancer Activity—Experimental Evidence | 600 | ||
| 28.6 Antistress Bioactives and their Bioactivities | 604 | ||
| 28.6.1 Bioactive: Withanone | 604 | ||
| 28.6.2 Bioactive: 3?-Methoxy Withaferin A | 605 | ||
| 28.6.3 Bioactive: Triethylene Glycol | 606 | ||
| 28.6.4 Bioactivity: Anti-neurodegenerative | 606 | ||
| 28.6.5 Anti-diabetic | 609 | ||
| 28.7 Conclusion | 611 | ||
| References | 612 | ||
| 29 The Fact and Fiction of Nutritional Claims About Health and Longevity | 619 | ||
| 29.1 Introduction | 619 | ||
| 29.2 Vitamins and Other Micro-nutrients | 620 | ||
| 29.3 Antioxidants | 621 | ||
| 29.4 Other Dietary Supplements | 622 | ||
| 29.5 Specific Regimens (Mediterranean, Unbalanced, and Okinawa Diets) | 622 | ||
| 29.6 Dietary Restriction | 624 | ||
| 29.7 Detox Diets | 625 | ||
| 29.8 Fasting | 626 | ||
| 29.9 Conclusions | 627 | ||
| References | 628 | ||
| Part V Conclusions and Suggestions | 633 | ||
| 30 Nutrition, Food and Diet: Recapitulation, Conclusions and Suggestions | 634 | ||
| 30.1 Introduction | 634 | ||
| 30.2 Nutrition | 635 | ||
| 30.3 Food | 637 | ||
| 30.4 Diet and Culture | 638 | ||
| 30.5 Nutritional and Dietary Interventions | 639 | ||
| 30.6 Conclusions and Suggestions | 639 | ||
| References | 640 | ||
| Author Index | 642 |