Molecular Basis of Nutrition and Aging

Dr. Marco Malavolta started his career as a chemist with a PhD in Nutrition and Health at the University of Ancona, but then focused his research activity specifically in biogerontology research. He has been working in this field for the last 10 years with a particular focus on the role of trace elements and other micronutrients in aging. Currently, Dr. Malavolta is involved in the identification of nutritional factors that are able to modulate cellular senescence or that can be used to selectively remove accumulating senescent cells in aged organisms. He is convinced of the existence of a causal relationship between aging and age-related diseases, and that the key to develop effective interventions for these diseases lies in the deep understanding of the biological aging process. Dr. Malavolta is author or co-author of more than 100 peer-reviewed articles in the field of nutrition and biogerontology. Additionally, he is also a member of the editorial boards of several journals dedicated to these thematic areas. Most of his research activity has been carried out and is currently conducted in the Centre of Nutrition and Ageing at INRCA, The Italian National Institute of Health and Science on Aging. Dr. Eugenio Mocchegiani has 40 years expertise as researcher at INRCA, The Italian National Institute of Health and Science on Aging. For the past 10 years, he has been the Head of the Centre of Nutrition and Aging at INRCA. His field of research concerns the role of endocrine and nutritional factors in immunosenescence, tumurs, infectious diseases, metabolic diseases and dementia. More specifically, he has contributed to advance knowledge on zinc binding proteins as genetic and biological markers of aging. Dr. Mocchegiani has received several grants from the Italian Ministry of Health for studies around micronutrients and aging. Additionally, he was coordinator of the EU Project ZINCAGE in the FP6 program, and as Operative Unit in the EU project MARK-AGE in the FP7 program. Dr. Mocchegiani has authored or co-authored more than 200 peer-reviewed articles in the field of nutrition and gerontology and is a member of the editorial board of several journals dedicated to these thematic areas.

Part 1: Introductory aspects on aging and nutrition 1. Molecular and Cellular Basis of Aging 2. Unraveling stochastic aging processes in mouse liver: dissecting biological from chronological age 3. Nutrigenomics and Nutrigenetics: the basis of molecular nutrition 4. Diet and Longevity Phenotype 5. Nutrition in the elderly: general aspects 6. Nutrition in the hospitalized elderly 7. Drug-nutrient interactions in the elderly 8. Nutritional Biomarkers of Aging 9. Food preferences in aging: molecular basis

Part 2: Molecular and cellular targets 10. Telomeres, Nutrition and Aging 11. MTOR, Nutrition and Aging 12. Lipid Peroxidation, Diet and Aging 13. Accumulation of Damage Due to Lifelong Exposure to Environmental Pollution as Dietary Target in Ageing 14. Nutritional impact on anabolic and catabolic signaling 15. Aging and dietary modulation of FoxO1 phosphorylation/acetylation 16. Epigenetic responses to diet in ageing 17. The controversy around sirtuins and their functions in aging 18. DNA damage, DNA repair and Nutrition in Aging 19. Neuroprotective Mechanisms of Dietary Phytochemicals: Implications For Successful Brain Aging 20. Nutritional modulation of Advanced Glycation End-Products 21. miRNAs as Nutritional Targets in Aging 22. Nutritional modulators of cellular senescence

Part 3: System and organ targets 23. Nutrition, diet quality and cardiovascular health 24. Nutrition and the Basis of Cognitive Aging and Dementia 25. Dietary factors affecting osteoporosis and bone health in elderly 26. The aging muscle and Sarcopenia: interaction with diet and nutrition 27. Nutritional status and gastrointestinal health in elderly 28. How nutritional status can affect the immune system in the elderly 29. Glucose Metabolism, Insulin and Aging: Role of Nutrition 30. Nutritional status in ageing and lung disease 31. How nutrition affects kidney function in aging 32. Role of nutrition in visual function in aging

Part 4: Health effects of dietary compounds and dietary interventions 33. Vitamin D-gene interaction and healthful aging 34. Carotenoid supplements and consumption: implications for healthy aging 35. Curcumin mechanisms and applications in aging 36. One-carbon metabolism: an unsung hero for healthy aging 37. Iron Metabolism in Aging 38. Dietary Mineral Intake (potassium, calcium and magnesium) and the biological processes of aging 39. Zinc: an essential trace element for the elderly 40. Selenium deficiency, interventions and the risk of diseases of aging 41. Iodine intake and healthy aging 42. Vitamin B status and health in aging 43. Vitamin C intake and antioxidant status and the diseases of aging 44. Omega 3 fatty acids in aging 45. Vitamin E, inflammatory/immune response and the elderly 46. Mechanisms and effects of Polyphenols in aging 47. Potential of Asian natural products for health in aging 48. Caloric restriction in humans: impact on health 49. Prebiotics and Probiotics in aging population: Effects on the immune-gut microbiota axis 50. Vegetables and fruit in the prevention of chronic age-related diseases 51. Current Nutritional Recommendations: elderly versus earlier stage of life