Nutrition, Food and Diet in Ageing and Longevity (eBook)
XV, 642 Seiten
Springer International Publishing (Verlag)
978-3-030-83017-5 (ISBN)
This edited volume is a compilation of 30 articles discussing what constitutes food for health and longevity. The aim is to provide up-to-date information, insights, and future tendencies in the ongoing scientific research about nutritional components, food habits and dietary patterns in different cultures. The health-sustaining and health-promoting effects of food are certainly founded in its overall composition of macronutrients and micronutrients. However, the consumption of these nutrients is normally in the form of raw or prepared food from the animal and plant sources.
The book is divided into four parts and a conclusion, and successfully convenes the well-established information and knowledge, along with the personal views of a diversified group of researchers and academicians on the multifaceted aspects of nutrition, food and diet. The first part reviews the scientific information about proteins, carbohydrates, fats and oils, micronutrients, pro- and pre-biotics, and hormetins, along with a discussion of the evolutionary principles and constraints about what is optimal food, if any. The second part discusses various kinds of foods and food supplements with respect to their claimed benefits for general health and prevention of some diseases. The third part brings in the cultural aspects, such as what are the principles of healthy eating according to the traditional Chinese and Indian systems, what is the importance of mealing times and daily rhythms, and how different cultures have developed different folk wisdoms for eating for health, longevity and immortality. In the part four, various approaches which are either already in practice or are still in the testing and research phases are discussed and evaluated critically, for example intermittent fasting and calorie restriction, food-based short peptides, senolytics, Ayurvedic compounds, optimal food for old people, and food for the prevention of obesity and other metabolic disorders.The overreaching aim of this book is to inform, inspire and encourage students, researchers, educators and medical health professionals thinking about food and food habits in a holistic context of our habits, cultures and patterns. Food cannot be reduced to a pill of nutritional components. Eating food is a complex human behavior culturally evolved over thousands of years. Perhaps the old adage 'we are what we eat' needs to be modified to 'we eat what we are'.
Editors
Suresh I. S. Rattan PhD, DSc, is Professor Emeritus at the Department of Molecular Biology and Genetics, Aarhus University, Aarhus, Denmark. His research areas and expertise include ageing of human cells and application of the concept of mild stress-induced hormesis as a modulator of ageing. He is the recipient of the Lord Cohen Medal in Gerontology from the British Society for Research on Ageing (BSRA). He is the editor-in-chief of the journal Biogerontology, and the editor for the book series Healthy Ageing and Longevity. He is the present Chairman of the Biological Section of the European Region of the International Association of Gerontology and Geriatrics (IAGG-ER).
Gurcharan Kaur PhD, is University Honorary Professor at the Department of Biotechnology, Guru Nanak Dev University, Amritsar, India. Her research areas and expertise include ageing modulation through dietary restriction, intermittent fasting and natural products, especially with respect to the brain. She is a recipient of the B. K. Bachhawat Memorial Life-Time Achievement Award of the Indian Academy of Neurosciences, along with several other awards and honors in recognition of her contributions in the area of adult brain plasticity in health and disease. Her present research work focusses on the evidence-based therapeutic avenues of natural products against obesity and acute sleep deprivation-associated anxiety and cognitive dysfunctions.
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
| Erscheint lt. Verlag | 3.10.2021 |
|---|---|
| Reihe/Serie | Healthy Ageing and Longevity | Healthy Ageing and Longevity |
| Zusatzinfo | XV, 642 p. 35 illus., 27 illus. in color. |
| Sprache | englisch |
| Themenwelt | Medizin / Pharmazie ► Pflege |
| Naturwissenschaften ► Biologie | |
| Sozialwissenschaften ► Soziologie ► Spezielle Soziologien | |
| Wirtschaft ► Betriebswirtschaft / Management ► Personalwesen | |
| Schlagworte | diet culture • healthy ageing • Hormesis • Interventions • lifestyle • Micronutrients |
| ISBN-10 | 3-030-83017-9 / 3030830179 |
| ISBN-13 | 978-3-030-83017-5 / 9783030830175 |
| Haben Sie eine Frage zum Produkt? |
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