Nutrition, Food and Diet in Ageing and Longevity

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

 
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Nutrition, Food and Diet in Ageing and Longevity



  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  

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