Anti-Ageing Nutrients: Evidence–based Prevention of Age–Related Diseases

Ageing is a complex, time–related biological phenomenon that is genetically determined and environmentally modulated. According to even the most pessimistic projections, average lifespan is expected to increase around the world during the next 20 years, significantly raising the number of aged individuals. But increasing life expectancy presents new problems, and industrialized countries are facing a pronounced increase in lifestyle diseases which constitute barriers to healthy ageing. Anti–Ageing Nutrients: Evidence–based Prevention of Age–Associated Diseases is written by a multi–disciplinary group of researchers, all interested in the nutritional modulation of ageing mechanisms. Structured in three parts, Part 1 looks at the cellular modifications that underlie senescence of cells and ageing of the organisms; the effects of energy restriction on cellular and molecular mechanisms and in the whole organism; and the epigenetic modifications associated with ageing. Part 2 includes chapters which discuss the nutritional modulation of age–associated pathologies and the functional decline of organs, with a focus on those primarily affected by chronological ageing. Part 3 summarises the knowledge presented in the previous chapters and considers the best diet pattern for the aged individuals. The book reflects the most recent advances in anti–ageing nutrition and will be a valuable resource for professionals, educators and students in the health, nutritional and food sciences. INDICE: Part I Ageing of cells and organisms.1 Human ageing, a biological viewHenrique de Almeida and Liliana Matos.Abstract.1.1 Introduction.1.2 Human ageing and frailty.1.2.1 Mortality curves.1.2.2 Susceptibility to disease and mortality.1.2.3 Age–related and age–dependent diseases.1.3 Going to fundamental cause.1.4 Experimental approach to human ageing.1.4.1 Ageing models in dividing cells: replicative senescence and telomere involvement.1.4.2 The stress induced premature senescence (SIPS).1.4.3 Ageing in organs or tissues.1.4.4 Lipofuscin deposition following organelle dysfunction and damage accumulation.1.4.5 Damage consequences: dysfunctional organelles and cell functional decline. Cell loss.1.5 Involving genes in organism ageing and longevity.1.5.1 Longevous humans.1.5.2. Experimental approaches.1.5.2.1 The insulin/IGF–1 axis.1.5.2.2 IGF–1 signaling into FOXO proteins.1.5.2.3 Other pathways.1.6 Conclusions and prospects.Acknowledgement.References.2 To eat or not to eat Anti–ageing effects of energy restrictionDelminda Neves, Maria João Martins, Emanuel dos Passos and Inês Tomada.Abstract.Part 1.2.1 Energy restriction as more than a weight loss strategy.2 .2 Restriction of energy versus restriction of nutrients.2.2.1 Experimental models of energy restriction.2.2.2 Observational studies and the first human trial of energy restriction: CALERIE (Comprehensive Assessment of Long–term Effects of Reducing Intake of Energy) study.2.3 Effects of energy restriction on organisms.2.3.1 Increment in longevity and health of the energy restricted organisms.2.3.2 Body composition, temperature and resting metabolic rate.2.3.3 Metabolism and insulin sensitivity.2.3.4 Immune system and inflammatory modulation.2.3.5 Neuroendocrine axes and adipokines.2.3.6 Growth factors and cytoprotective effects.2.4 Cellular and molecular effects of energy restriction.2.4.1 Modulation of gene expression.2.4.2 Molecular mechanisms of sirtuins.2.4.2.1 Sirtuin 1.2.4.2.2 Sirtuin 6.2.4.2.3 Sirtuin 7.2.4.2.4 Sirtuin 3.2.4.2.5 Sirtuins 4 and 5.2.4.2.6 Sirtuin 2.2.4.3 Adenosine monophosphate–activated protein kinase (AMPK).2.4.4 Oxidative stress and metabolic reprogramming.2.4.5 Autophagy and mTOR signaling.2. 5 Energy restriction mimetics.2.5.1 – Sirtuin stimulators.2.5.2 Anti–diabetic drugs.2.5.3 Rapamycine.2.5.4 Polyamines.2.5.5 Anti–lipolytic drugs.Part 2.2. 6 Obesity and aging.2.6.1 Obesity as a premature death inducer.2.6.2 Adipose tissue and metabolic dysregulation.2.6.2.1 Adipose tissue and endocrine secretion of adiponectins dysruption.2. 6.3 Mitochondrial dysfunction.2. 6.4 Endoplasmic reticulum stress.2.6.4.1 Endoplasmic reticulum stress–induced unfolded protein response.2.6.4.2 Ageing–induced modification in unfolded protein response.2.6.4.3 Obesity–induced endoplasmic reticulum stress.2.6.5 Anti–obesity effects of natural compounds extracted from plants.2.6.5.1 Polyphenols.2.6.5.1.1 Cathechins.2.6.5.1.2 Curcumin.2.6.5.1.3 Resveratrol.2.6.5.1.4 Quercetin.2.6.5.1.5 Isoflavones.2.6.6 Anti–obesity effects of minerals (magnesium).2.7 Conclusion remarks.Acknowledgement.References.3 Nutrition, Epigenetics and AgeingJill McKay and Luisa A. Wakeling.Abstract.3.1 Introduction.3.2 Epigenetics.3.2.1 DNA methylation.3.2.2 Histone modifications.3–2.3 non–coding RNAs.3.2.4 The function of epigenetic mechanisms.3.3 Epigenetics and ageing.3.3.1 DNA methylation profiles and ageing.3.3.2 Histone modifications and ageing.3.3.3 MicroRNAs and ageing.3.4 Influence of nutrition on epigenetic modifications.3.4.1 Nutritional modulation of epigenetic enzyme activity.3.4.2 Influence of nutrition on substrate availability for epigenetic modifications.3.4.3 Critical windows and the developmental origins hypothesis.3.5 Nutrition, Epigenetics and Ageing.3.5.1 Overview.3.5.2 Specific dietary regimens and nutrients that influence epigenetics and ageing.3.5.2.1 Dietary Restriction.3.5.2.2 Dietary polyphenols.3.5.2.3 One carbon metabolism.3.6 Conclusion and Future perspective.References.Part II Nutritional modulation of age–related organ functional decline.4 Nutritional intervention in age–related genetic and epigenetic instability and cancerThomas Ong and Ana Paula de Melo Loureiro.Abstract.4.1 Cancer as an age–associated disease.4.2 Genetic and epigenetic alterations as molecular mechanisms underlying carcinogenesis.4.3 Diet, Nutrition and Cancer.4.4 Targeting age–related genomic and epigenomic alterations with nutritional interventions for cancer prevention.4.4.1 Folate.4.4.2 Energy restriction.4.4.3 Bioactive food components.4.5 Conclusions and perspectives.Acknowledgement.References.5 Nutraceuticals in immunosenescenceThea Magrone and Emilio Jirillo.Abstract.5.1 Introduction.5.2 The immune response in ageing.5.2.1 Phagocytes.5.2.2 Natural killer cells.5.2.3 T cells.5.2.4 B cells.5.3 Micronutrients that modulate immunosenescence.5.3.1 Zinc.5.3.2 Copper.5.3.3 Iron.5.3.4 Selenium.5.4 Probiotics and Prebiotics.5.4.1 Probiotics.5.4.2 Prebiotics.5.5 Dietary lipids.5.6 Polyphenols.5.7 Conclusion and future directions.Acknowledgements.References.6 Cardiovascular ageingCarmen Brás Silva and Delminda Neves.Abstract.6.1 Age–related cardiac changes.6.1.1 Heart changes.6.1.1.1 Structural changes.6.1.1.1.1 Changes in heart valves.6.1.1.2 Functional changes.6.1.1.2.1 Cardiac systolic function.6.1.1.2.2 Cardiac diastolic function.6.1.1.2.3 Changes in cardiac conduction system and in heart rate.6.1.1.2.4 Cardiac adrenergic responsiveness.6.1.1.3 Changes in cardioprotective and repair processes.6.2 Age–related vascular changes.6.2.1 Central arterial changes.6.2.1.1 Arterial Structural Changes.6.2.1.1.1 Luminal Dilatation.6.2.1.1.2 Arterial stiffening and thickening.6.2.1.1.3 Vascular Calcification.6.2.1.1.4 Dimensional Variation.6.2.2 Peripheral arterial changes.6.2.3 Arterial Functional Changes.6.2.3.1Blood pressure.6.3 Changes in the interaction between heart and arterial system.6.4 Endothelial dysfunction.6.5 Erectile dysfunction as an early signal of cardiovascular disease.6.5.1 The erection mechanism.6.5.2 Contribution of ageing to erectile dysfunction onset.6.5.2.1 Age–related structural and molecular modifications of erectile tissue.6.6 Diet, Nutrition and cardiovascular ageing.6.6.1 Obesity, energy restriction and cardiovascular ageing.6.6.2 Diet patterns and cardiovascular ageing.6.6.2.1 Contribution of dietary pattern to erectile dysfunction onset.6.7 –Nutritional intervention for cardiovascular diseases prevention or amelioration.6.7.1 Nutritional pattern modulation.6.7.2 Intervention of specific nutrient in cardiovascular disease protection.6.7.2.1 Polyphenolic compounds.6.7.2.2 L–carnitine and L–arginine.6.7.2.3 Fatty acids.6.7.2.4 Vitamins.6.6.2.5 Minerals.6.7.2.6 Caffeine.6.8 Conclusions.References.7 Bone and muscle ageingJoana Carvalho, Elisa Marques and Pedro Moreira.Abstract.7.1 Introduction.7.1.1 Determinants of bone loss in ageing.7.1.2 Regulation of muscle atrophy in ageing.7.2 Osteoporosis and fragility fractures in the elderly.7.3 Nutritional mechanisms of age–related bone loss.7.4 Calcium and Vitamin D and the ageing skeleton: efficacy in the treatment of osteoporosis.7.5 Skeletal muscle age–related contributory mechanisms.7.6 The role of nutrition on preventing ageing skeletal muscle atrophy.7.6.1 Protein.7.6.2 Polyunsaturated fatty acids and inflammation.7.6.3 Antioxidants and oxidative stress.7.6.4 Vitamin D.7.6.5 Food and dietary patterns.7.7 Resistance exercise and nutrition: effective treatment strategy to counteract the age–related muscle wasting and bone loss.7.7.1 Protein and resistance exercise.7.8 Concluding remarks.References.8 Nutrition and the ageing eyeÂngela Carneiro. Abstract.8.1 The ageing eye.8.1.1 The lens.8.1.2 The retina.8.2 Nutrients in the structure and physiology of the healthy human eye.8.2.1 Vitamins.8.2.2 Polyunsaturated fatty acids.8.2.3 Zinc.8.3 The human eye and the oxidative stress.8.4 The antioxidant systems in the eye.8.5 How can diet interfere with the ocular antioxidant system?.8.6 Nutritional intervention in age–associated eye diseases.8.6.1 Cataract.8.6.1.1 The Blue Montains Eye Study.8.6.1.2 The Beaver Dam Eye Study.8.6.1.3 The India Age–Related Eye Disease Study.8.6.1.4 The Spanish segment of European Eye Study (EUREYE).8.6.1.5 The Physician´s Health Study.8.6.1.6 The Women´s Health Study.8.6.1.7 The Age–Related Eye Disease Study (AREDS).8.6.1.8 The Age–Related Eye Disease Study 2 (AREDS2).8.6.2 Age–related macular degeneration.8.6.2.1 The Age–Related Eye Disease Study (AREDS).8.6.2.2 The Age–Related Eye Disease Study 2 (AREDS2).8.7 Nutrigenomics.8.8 Conclusions.References.9 Nutrition modulation of skin ageingAlessandra Marini and Jean Krutmann.Abstract.9.1 Introduction.9.2 Vitamins.9.2.1 Vitamin C (L–ascorbic acid).9.2.2 Vitamins E (tocopherol).9.2.3 Vitamin B6.9.2.4 Carotenoids.9.2.5 Vitamin D.9.3 Polyphenols and flavonoids.9.4 Polyunsaturated fatty acids.9.5 Pre– and probiotics.9.6 Conclusions.References.10 Retarding brain ageing and cognitive declineJosé Paulo Andrade.Abstract.10.1 Ageing and brain.10.2 From healthy ageing to dementia.10.3 The green tea as a functional food and source of nutraceuticals.10.3.1 Bioavailability of the catechins of green tea.10.3.2 Direct and indirect actions of catechins.10.3.3 Action of the catechins in brain.10.3.4 Catechins and neurodegenerative diseases.10.3.5 Other polyphenols.10.4 Modulatory effect of diet pattern on age–associated cognitive decline.10.5 Multidomain interventions.10.6 Conclusions.Acknowledgements.References.Part III.11 Science–based anti–ageing nutritional recommendationsInês Tomada and José Paulo Andrade.Abstract.11. 1 Introduction.11.2 The relevance of nutraceuticals and functional nutrients in anti–ageing medicine.11.3 Nutrition from food versus from supplements.11.3.1 Food enrichment and fortification.11.3.2 Nutritional supplements.11.3.2.1 Nutritional compounds as drugs delivered via food.11.3.2.1.1 Multivitamin/mineral supplements.11.3.2.1.2 Antioxidant supplements.11.3.2.1.3 Omega–3 polyunsaturated fatty acids supplements.11.3.2.1.4 Amino acids and amino acids mixture supplements.11.3.3 Pills, capsules, powders and syrups.11.3.4 Factors that affect bioavailability of nutrients.11.3.4.1 Food processing and cooking methods.11.3.4.2 Competitive interactions between nutrients.11.3.4.3 Drug–food and drug–nutrients interactions.11.4 Favorable combinations of nutrients in food.11.5 Lifestyle strategies for successful ageing.11.5.1 The Mediterranean and Asian Diets.11.5.2 French Paradox.Acknowledgements.References

• ISBN: 978-1-118-73327-1
• Editorial: Wiley–Blackwell
• Encuadernacion: Cartoné
• Páginas: 424
• Fecha Publicación: 10/04/2015
• Nº Volúmenes: 1
• Idioma: Inglés