Food for healthier aging: power on your plate

• Published in: Critical reviews in food science and nutrition Vol. 64; no. 3; pp. 603 - 616
• Main Authors: Mafra, Denise, Ugochukwu, Stephanie Ariemu, Borges, Natalia A, Cardozo, Ludmila F. M. F, Stenvinkel, Peter, Shiels, Paul G.
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 2024; Taylor & Francis Ltd
• Subjects: Aging; Food; Immune system; inflammageing; Inflammasomes; Inflammation; Intestinal microflora; Medicin och hälsovetenskap; NF-κB protein; nutrition; Phenols; senescence; Transcription factors; Vitamins; senescence; nutrition; inflammation; inflammageing; Food
• ISSN: 1040-8398; 1549-7852; 1549-7852
• DOI: 10.1080/10408398.2022.2107611

Inflammageing is a persistent low-level inflammatory burden that accompanies age-related dysregulation of the immune system during normative aging and within the diseasome of aging. A healthy diet containing a balanced amount of macronutrients, vitamins and minerals, adequate in calories and rich in poly(phenols), has an essential role in mitigating the effects of inflammageing and extending healthspan through modulation of the activity of a range of factors. These include transcription factors, such as nuclear factor erythroid-derived 2 related factor 2 (Nrf2) and nuclear factor-κB (NF-kB), the inflammasome and the activities of the gut microbiota. The aim of this narrative review is to discuss the potential of food to ameliorate the effects of the diseasome of aging.