An Overview of Current Research of the Effect of Foods on Aging and Stress

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  • Takahashi Ryoya
    Department of Biochemistry, Faculty of Pharmaceutical Sciences, Toho University
  • Odera Keiko
    Department of Biochemistry, Faculty of Pharmaceutical Sciences, Toho University

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  • 老化とストレスに関する食品の機能性研究の現状
  • Symposium Review 老化とストレスに関する食品の機能性研究の現状
  • Symposium Review ロウカ ト ストレス ニ カンスル ショクヒン ノ キノウセイ ケンキュウ ノ ゲンジョウ

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Abstract

  The aging process is largely influenced by dietary factors. For example, caloric restriction can slow age-related functional deterioration and the onset or progression of age-related diseases, as well as prolong mean and maximum life span in laboratory animals. However, the dietary factors that affect the aging process comprise not only calories, but also various nutrients, such as proteins, carbohydrates, fats, and vitamins. Phytochemicals, which are found in plants, are non-nutritive, yet many phytochemicals are known to act as antioxidants and prevent diseases associated with free radical production. Furthermore, certain phytochemicals can help prevent or reduce the risk of cancer, inflammation, and cardiovascular disease by alteration of several signal transduction pathways in cells. Therefore, much focus is being placed on the effects of dietary phytochemicals on aging and stress response. This paper reviews recent advances in the study of two major dietary phytochemicals, resveratrol and curcumin, on aging and stress response.<br>

Journal

  • YAKUGAKU ZASSHI

    YAKUGAKU ZASSHI 135 (1), 33-40, 2015-01-01

    The Pharmaceutical Society of Japan

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