Evidence-based Functional Foods for Prevention of Age-related Diseases

Description

This book illustrates the recent advancements in the role of functional foods in preventing age-related disorders. It correlates age-related diseases and the effect of dietary compounds from different functional foods, herbs, and nutraceuticals. Notably, the book describes unique nutrition problems in many chronic diseases such as bone disease, cardiovascular disorders, brain disorders, immune disorders, and cancers.  The book also discusses the use of functional foods for controlling osteoporosis, improving bone strength, maintaining dental health, controlling obesity, gut health, and maintaining immune function using functional ingredients such as probiotics and prebiotics. Further, it presents the state of the art of aging and nutrigenomics research and the molecular mechanisms underlying the beneficial effects of bioactive nutrients on major aging-related disorders. Finally, the book embodies the latest findings and the mechanisms of actions of functional foods in aging and degenerative diseases and their beneficial uses in the aged population. ​ Preface Contents About the Editors Contributors Chapter 1: Cellular Aging: An Introduction, Principle, Hallmarks, and Aging-Associated Diseases 1.1 Introduction 1.1.1 Aging 1.2 Principles of Aging 1.2.1 Cellular and Metabolic Aging 1.3 Hallmarks of Aging 1.3.1 Primary Hallmarks 1.3.1.1 Genomic Instability 1.3.1.2 Telomere Attribution 1.3.1.3 Epigenetic Alteration 1.3.1.4 Loss of Proteostasis 1.3.2 Antagonistic Hallmarks 1.3.2.1 Deregulated Nutrient Sensing 1.3.2.2 Mitochondrial Dysfunction 1.3.2.3 Cellular Senescence 1.3.3 Integrative Hallmarks 1.3.3.1 Stem Cell Exhaustion 1.3.3.2 Altered Intercellular Communication 1.4 Oxidative Stress 1.5 Reactive Oxygen Species (ROS) 1.6 Molecular Mechanism of Cellular Aging 1.6.1 Apoptosis 1.6.2 Autophagy 1.6.3 Inflammation 1.7 Aging-Associated Diseases 1.7.1 Cardiovascular Disease 1.7.2 Cancer 1.7.3 Osteoarthritis 1.7.4 Diabetes Mellitus 1.7.5 Osteoporosis 1.7.6 Dementia 1.7.7 Alzheimer’s Disease 1.8 Alternative Treatment Strategies for Aging Associated Diseases 1.8.1 Vitamin C 1.8.2 Quercetin 1.8.3 Rutin 1.8.4 Curcumin 1.8.5 Resveratrol 1.9 Discussion 1.10 Conclusion References Chapter 2: Anti-oxidant and Anti-ageing Mechanism of Bioactive Compounds in Modulating the Ageing-Related Epigenetic Factors 2.1 Introduction 2.1.1 Cellular Senescence 2.1.2 Epigenetics and Ageing 2.1.2.1 DNA Methylation and Ageing 2.1.2.2 Histone Modifications and Ageing 2.1.2.3 Non-coding RNA and Ageing 2.2 Oxidative Stress-Induced Ageing 2.3 Ageing-Related Diseases (ARDs) 2.3.1 Neurodegenerative Diseases 2.3.2 Cardiovascular Disease 2.3.3 Musculoskeletal Disorders 2.4 Modern Therapies Related to Ageing 2.5 Currently Proposed Treatments Involving Bioactive Compounds in Age-Related Disorders 2.5.1 Rhodiola rosea 2.5.1.1 Effects of Rhodiola on Ageing-Related Diseases 2.5.2 Curcumin 2.5.2.1 Effects of Curcumin on Ageing-Related Diseases 2.5.3 Quercetin 2.5.3.1 Effects of Quercetin on Ageing-Related Diseases 2.6 Conclusions and Perspectives References Chapter 3: Diet-Gene Interactions that Regulate Longevity and Diseases 3.1 Introduction 3.2 Dietary Composition and Aging (for More Details, Refer to Chaps. 10 and 12) 3.2.1 Carbohydrates 3.2.2 Lipids 3.2.3 Amino Acids 3.2.4 Vitamins 3.2.5 Minerals 3.3 Diet-Gene Interactions Modulating Aging and Disease in Model Organisms 3.3.1 Serine Threonine Kinase Gene (flr-4) 3.3.2 Nuclear Hormone Receptor Gene (nhr-114) 3.3.3 S-Adenosyl Methionine (SAM)-Dependent Methyltransferase Gene (rips-1) 3.3.4 Kinesin Motor Protein (osm-3) and Neuromedin U Receptor (nmur-1) Genes 3.3.5 Mechanistic Target of Rapamycin Complex 2 Subunit (RICTOR) Gene (rict-1) 3.3.6 Aldehyde Dehydrogenase Gene (alh-6) 3.3.7 Enoyl-CoA Hydratase Gene (ech-6) 3.3.8 Mitochondrial Ribosomal Protein Gene (mrpl-2) 3.3.9 NAD+ -Dependent Deacetylase Gene (Sirt6) 3.3.10 Myocyte Enhancer Factor Gene (Mef2) 3.3.11 Putative Glucose Transporter Gene (CG4607) 3.3.12 Neuropeptide CCHamide-2 Receptor Gene (CCHa2R) 3.3.13 ATP Synthase Subunit Gene (ATPsynD) 3.3.14 RNA-Binding Protein Split Ends Gene (Spen) 3.3.15 Pyridox(am)ine 5-Phosphate Oxidase Gene (PNPO) 3.3.16 Genes Associated with Age-Related Macular Degeneration 3.4 Diet-Gene Interactions in Human Aging and Associated Diseases 3.4.1 TCF7L2 and IRS1 in Type-2 Diabetes Mellitus 3.4.2 APOE and ATP7B in Alzheimer’s Disease 3.4.3 APOA5 and ZPR1 in Cardiovascular Diseases 3.4.4 Methyltetrahydrofolate Reductase Gene (MTHFR) 3.4.5 Tumor Necrosis Factor-Alpha (TNFA) 3.4.6 Fat Mass and Obesity-Associated Gene (FTO) 3.4.7 Glutathione S-Transferase Mu Gene (GSTM1) 3.4.8 3-Hydroxy-3-Methylglutaryl-Coenzyme A Reductase Gene (HMGCR) 3.5 Conclusion References Chapter 4: Antioxidants and Ageing 4.1 Introduction 4.2 The Physiological Process of Ageing 4.2.1 Gastrointestinal Tract 4.2.2 Telomere Shortening 4.2.3 Changes in Cardiovascular System 4.2.4 Renal Changes 4.2.5 Change in BMR 4.2.6 Carbohydrates and Fat Metabolism 4.3 Antioxidants 4.4 Classifications, Locations and Functions 4.5 Enzymatic Antioxidants 4.6 Superoxide Dismutase (SOD) 4.7 GSH and Glutathione Reductase 4.8 Catalase 4.9 Non-enzymatic Antioxidants 4.9.1 Vitamin E 4.9.2 Uric Acid 4.9.3 Carotenoids and Flavonoids 4.9.4 Vitamin C 4.10 Foods Containing Antioxidants 4.11 Antioxidants and Their Sources 4.11.1 Guava 4.11.2 Spinach 4.11.3 Dates 4.11.4 Turmeric 4.11.5 Walnuts 4.11.6 Green Tea 4.11.7 Antioxidant Activity of Fresh Fruits 4.12 Mechanism of Antioxidants and Ageing 4.13 Antioxidant Defence System 4.14 Selenium 4.15 The Mechanism for Disposal of Free Radicals 4.16 Conclusions References Chapter 5: Nutrition and the Ageing Brain 5.1 Introduction 5.2 The Gut Microbiota-Brain Axis, Nutrition and Ageing 5.3 Inflammation, Nutrition and Ageing 5.4 Individual Dietary Components 5.4.1 Dietary Polyphenols 5.4.2 Polyunsaturated Fatty Acids 5.4.3 Vitamins 5.5 Dietary Patterns and the Ageing Brain 5.5.1 The Mediterranean Diet 5.5.2 DASH 5.5.3 MIND 5.6 Conclusions References Chapter 6: Omega-3 Fatty Acids and Ageing Brain 6.1 Introduction 6.2 Brain and Age-Related Disorders 6.2.1 Structure, Functions and Brain Maintenance 6.2.2 Ageing and Brain Functions 6.2.3 Brain Dysfunctions and Their Causalities 6.3 Oxidative Stress and Ageing Brain 6.3.1 Brain and Protection of Oxidative Stress 6.3.2 Factors Promoting Oxidative Stress in the Brain 6.3.3 Mechanism of Oxidative Stress in Ageing Brain 6.4 Lipids and Their Importance in the Brain 6.4.1 Fatty Acids and Their Requirement in the Brain Structure 6.4.2 Omega-3 and Omega-6 Fatty Acids and Brain Development 6.4.3 Omega-3 Deficiency and Brain Development 6.5 Omega-3 Fatty Acids, Neuroinflammation and Ageing Brain 6.5.1 Ageing and Brain Inflammation 6.5.2 Neuroinflammation and Brain Disorders 6.5.3 Omega-3 and Neuroinflammation 6.6 Epigenetics, Omega-3 Fatty Acids and Ageing Brain 6.6.1 MicroRNA and Brain Functions 6.6.2 DNA Methylation and Ageing 6.6.3 Omega-3 Fatty Acid and Its Epigenetic Regulation in the Brain 6.7 Conclusion References Chapter 7: Traditional Foods and Ageing 7.1 Traditional Milk-Based Foods References Chapter 8: Macronutrients and Their Roles in Aging 8.1 Introduction 8.2 Macro Nutritional Requirement and Aging Process 8.3 Dietary Carbohydrates and Aging 8.4 Role of Protein Diet in Aging 8.5 Contribution of Fat (Lipids) on Aging 8.6 Caloric Restriction and Macronutrients vs. Aging 8.7 Macronutrient Components for Longevity 8.8 Conclusion References Chapter 9: Micronutrient Status Among Adults in the Asia Pacific and Potential Impact on Age-Related Diseases 9.1 Introduction 9.2 Diet, Health and Ageing in the Asia-Pacific Region 9.3 Nutrition Gap Analysis 9.4 Assessment of Nutritional Gap in Asia-Pacific Countries 9.5 The Role of Nutrition in Health Ageing in Asia 9.5.1 Osteoporosis 9.5.2 Cardiovascular Disease 9.5.3 Dementia 9.5.4 Immunity 9.5.5 Vision 9.5.6 Cancer 9.6 Challenges to Achieving Optimal Micronutrient Intakes 9.6.1 Drug Interactions 9.6.2 Decreased Food Intake 9.7 Potential Approaches to Optimise Nutrient Intakes 9.7.1 Supplementation 9.7.2 Fortification Programmes 9.8 Discussion 9.9 Conclusions Supplemental Data The Method for Estimating sDistribution of Nutrient Intake Validation of the Estimated Distribution in Each Nutrient from the National Health Nutrition Survey 2017 in Japan (Supplemental Tables 9.1 and 9.2) Validation of the Estimated Prevalence of Inadequate Micronutrient Intake in Each Nutrient from the National Health Nutrition Survey 2017 in Japan (Supplemental Table 9.3) References Chapter 10: Gut Microbiome and Its Metabolites in Ageing 10.1 Introduction 10.2 Gut Microbiome Composition and Ageing 10.3 Mechanisms Involved in Gut Dysbiosis and Ageing: Role of Gut Microbial Metabolites 10.4 Changes in Gut Microbiome and Its Metabolites in Common Age-Associated Conditions 10.4.1 Cardiovascular Diseases 10.4.2 Diabetes 10.4.3 Neurodegenerative Diseases and Cognitive Impairment 10.4.4 Kidney Diseases 10.4.5 Liver Diseases 10.4.6 Cancer 10.4.7 Respiratory Diseases 10.4.8 Impaired Musculoskeletal Health 10.4.9 Poor Ocular Health 10.5 Targeting Gut Microbiome for Healthy Ageing 10.5.1 Probiotics 10.5.2 Prebiotics 10.5.3 Synbiotics 10.5.4 Other Strategies 10.6 Conclusion and Future Perspectives References Chapter 11: Importance of Functional Foods Against Aging of Adult Stem Cells 11.1 Introduction 11.2 Different Functional Foods and Adult Stem Cell Aging 11.2.1 Fruits 11.2.2 Vegetables 11.2.3 Nuts 11.2.4 Seafood 11.2.5 Tea and Coffee 11.2.6 Fortified Dairy (Low Fat) 11.2.7 Eggs 11.3 Different Compounds of Functional Foods to Prevent Adult Stem Cell Aging 11.3.1 Carotenoids 11.3.2 Astaxanthin 11.3.3 Polyphenols and Isoflavones 11.3.3.1 Resveratrol 11.3.3.2 Apigenin 11.3.3.3 Luteolin 11.3.3.4 Quercetin 11.3.3.5 Hesperidin 11.3.3.6 Taxifolin 11.3.3.7 Catechin 11.3.3.8 Genistein 11.3.3.9 Daidzein 11.3.3.10 Anthocyanins 11.4 Molecular Biomarkers, Adult Stem Cell (ASC) Aging Process, and Functional Foods 11.5 Conclusions References Chapter 12: Advantages of Functional Foods in Supporting and Maintaining Hair and Skin Health 12.1 Introduction 12.1.1 Skin: Accessory Organs 12.2 Degeneration and Regeneration of Skin 12.2.1 Human Skin Cell Aging: An Overview 12.2.1.1 Cutaneous Aging Intrinsic Aging Extrinsic Aging 12.3 Nutraceuticals, Functional Foods, and Healthy Aging 12.4 Functional Foods and Their Active Ingredients with Antiaging Properties 12.5 Functional Food for Skin and Hair Regeneration 12.6 Regional Food and Skin Health 12.7 Gut Microbiome Modulations and Skin 12.8 Nanonutraceuticals and Good Health 12.8.1 Ethnic Foods to Combat Skin Aging 12.9 Rasayana Therapy and Healthy Aging 12.10 Conclusion References Chapter 13: Delineating the Role of Phytochemicals in Targeting Age-Related Cardiovascular Diseases Through the Lens of Network Medicine 13.1 Introduction 13.2 The Link Between Aging and CVD 13.3 Involvement of Longevity Genes and CVD 13.3.1 IGF-1 13.3.2 AMPK 13.3.3 Forkhead Transcription Factors (FOXOs) 13.3.4 SIR2 13.3.5 Target of Rapamycin (TOR) 13.4 Emerging Role of Network Medicine in the Treatment of Human Diseases: AGE-CVD 13.5 Phytochemicals in the Treatment of AGE-CVD 13.5.1 Resveratrol 13.5.1.1 Hypertension 13.5.1.2 Atherosclerosis and Dyslipidemia 13.5.1.3 Ischemic Heart Disease 13.5.1.4 Hypertrophy and Heart Failure 13.5.2 Sulforaphane and Anthocyanins 13.5.3 Curcumin 13.5.4 Berberine 13.5.5 Epigallocatechin Gallate: EGCG 13.5.6 Quercetin 13.6 Conclusion References Chapter 14: Plant-Derived Natural Products Targeting Multiple Pathways as Potential Therapeutics in the Treatment of Parkinson’s Disease 14.1 Introduction 14.2 Parkinson’s Disease 14.3 Phytochemicals 14.4 Flavonoids 14.4.1 Neuroprotective Effects of Flavonoids 14.4.1.1 Anti-inflammatory Properties 14.4.1.2 Antioxidant Properties 14.4.1.3 Antiapoptotic Properties 14.4.2 Neuroprotective Effects of Flavonoids on PD 14.5 Summary and Conclusion References Chapter 15: Aging in Indian Women: Health Status 15.1 Introduction 15.2 Theoretical Consideration and Earlier Research 15.3 Materials and Methods 15.3.1 Patterns in Acute Morbidity 15.4 Background Characteristics of the Elderly Widows 15.5 Factors Influencing Elderly Widows Suffering from Any Acute Morbidity 15.6 Chronic Morbidity 15.7 Patterns in Chronic Morbidity 15.8 Factors Influencing the Chronic Morbidity Conditions Among Elderly Widows 15.9 Conclusion, Discussion, and Implication References Web Sources Chapter 16: Energy Restriction on Cellular and Molecular Mechanisms in Aging 16.1 Energy Restriction: Definition and Characteristics 16.1.1 Energy Restriction (ER) and Cancer and Diseases 16.1.2 Energy Restriction, Reproduction, and Tissues 16.1.3 Energy Restriction and Stem Cells 16.1.4 Energy Restriction and Programmed Cell Death 16.1.5 Obesity, Energy Restriction, and Aging 16.2 The Effect of Energy Restriction on Metabolism and Its Relationship with Aging 16.2.1 Association of Energy Restriction with Endocrine Glands, Growth Hormone, Insulin-Like Hormone, and Diabetes 16.2.2 The Effect of Energy Restriction on the Nervous System and Its Relationship with Aging 16.3 Cellular Senescence, Energy Restriction, and Aging 16.3.1 Cellular Senescence Modulator: Energy Restriction 16.3.2 Cellular Senescence Biomarkers 16.3.2.1 Oxidative Stress 16.3.2.2 Tumor Suppressing and Cell Cycle Arrest 16.3.2.3 The SASP Regulatory Signaling Pathways 16.4 Aging Genomics and Energy Restriction 16.4.1 Multi-omics for the Discovery of Aging Biomarkers 16.4.2 Aging Epigenomics 16.4.3 Aging Gene Expression 16.4.4 Telomere-Based Biomarkers 16.4.5 Transcriptional Regulation 16.4.6 miRNAs-, lncRNAs-, and circRNAs-Based Biomarkers 16.4.7 Nuclear Trafficking and Organization 16.4.8 Protein Translation 16.4.9 Autophagy 16.5 Conclusion References Chapter 17: Age-Related Neurodegenerative Diseases 17.1 Introduction 17.2 Age-Related Neurodegenerative Diseases 17.3 Functional Food and Neurodegeneration 17.4 Effective Functional Food for Alzheimer’s Disease 17.5 Effective Functional Food for Parkinson’s Disease 17.6 Conclusion and Future Perspectives References Chapter 18: Preventive Role of Nutraceutical Agents Against Aging 18.1 Introduction 18.2 Vegetables and Fruits 18.3 Nuts 18.4 Beverages 18.5 Aging-Accelerating Foods 18.6 Individual Food Antioxidants and Aging 18.7 Adaptogens 18.8 Ginkgo biloba 18.9 Ginseng Panax 18.10 Glycyrrhiza glabra 18.11 Curcuma longa 18.12 Emblica officinalis 18.13 Bacopa monnieri 18.14 Polyphenols 18.15 Apple 18.16 Blueberry Extract 18.17 Theaflavins and Catechins from Tea 18.18 Anthocyanins in Black Rice 18.19 Carotenoids 18.20 Conclusion References