通过饮食中的多来调节与衰老相关的慢性疾病:更新的概述
Jingying Liu1, Kexin Dong1, Qiuyu Deng1
1Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratoy of Industrial Microbiology, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, 430068, Hubei, PR China.
饮食中的多具有抗氧化和抗炎作用, 有可能预防阿尔茨海默氏症等与年龄有关的疾病. 本综述探讨了它们在老年人健康功能性食品中的机制和应用.
科学领域:
- 营养科学
- 老年学
- 生物化学
背景情况:
- 人口老龄化面临越来越多的慢性疾病,如阿尔茨海默氏症,糖尿病和冠心病.
- 饮食中的多具有抗氧化,抗炎和抗糖化特性,可用于治疗与年龄相关的疾病.
- 目前针对与年龄相关的疾病的干预措施有限, 凸显了饮食策略的必要性.
研究的目的:
- 审查饮食中的多在与衰老相关的疾病中的生物活性和调节机制.
- 探索饮食中的多,细胞信号通路和肠道微生物之间的联系.
- 讨论针对抗衰老干预的多基功能性食品的开发.
主要方法:
- 对饮食中的多和衰老的科学研究进行文献综述.
- 对多机制的分析,包括对细胞信号和微生物群的影响.
- 探索富含多的功能性食品的发展.
主要成果:
- 饮食中的多具有各种有益的生物活性,可预防和治疗与年龄相关的疾病.
- 聚与细胞信号通路相互作用,并调节肠道微生物群,促进它们的健康效应.
- 包含多的功能性食品为老年人健康的饮食干预提供了有希望的途径.
结论:
- 通过多方面的机制,饮食中的多对治疗和预防与年龄相关的疾病有价值.
- 了解多与生物系统的相互作用是制定有效的抗衰老策略的关键.
- 富含多的功能性食品提供了一种支持健康衰老和对抗老年疾病的新方法.
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