Anti-Aging Activity and Modes of Action of Compounds from Natural Food Sources

Aging is a natural and inescapable phenomenon characterized by a progressive deterioration of physiological functions, leading to increased vulnerability to chronic diseases and death. With economic and medical development, the elderly population is gradually increasing, which poses a great burden t...

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Bibliographic Details
Published in:Biomolecules (Basel, Switzerland) Switzerland), 2023-10, Vol.13 (11), p.1600
Main Authors: Song, Lili, Zhang, Shicui
Format: Article
Language:English
Subjects:
Acids
Aged
Aging
Algae
Antidiabetics
Antioxidants
Apoptosis
Bioactive compounds
Carotenoids
Carotenoids - pharmacology
Chronic illnesses
Diabetes
Disease
Flavonoids
Food
Food sources
foods
Fungi
Geriatrics
Health aspects
Humans
Life span
Mushrooms
Natural & organic foods
Organic compounds
Organic foods
Physiological aspects
Physiology
Polyphenols
Polyphenols - pharmacology
Polysaccharides
Sterols
Terpenes - pharmacology
Vitamins
Vitamins - pharmacology
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Summary:Aging is a natural and inescapable phenomenon characterized by a progressive deterioration of physiological functions, leading to increased vulnerability to chronic diseases and death. With economic and medical development, the elderly population is gradually increasing, which poses a great burden to society, the economy and the medical field. Thus, healthy aging has now become a common aspiration among people over the world. Accumulating evidence indicates that substances that can mediate the deteriorated physiological processes are highly likely to have the potential to prolong lifespan and improve aging-associated diseases. Foods from natural sources are full of bioactive compounds, such as polysaccharides, polyphenols, carotenoids, sterols, terpenoids and vitamins. These bioactive compounds and their derivatives have been shown to be able to delay aging and/or improve aging-associated diseases, thereby prolonging lifespan, via regulation of various physiological processes. Here, we summarize the current understanding of the anti-aging activities of the compounds, polysaccharides, polyphenols, carotenoids, sterols, terpenoids and vitamins from natural food sources, and their modes of action in delaying aging and improving aging-associated diseases. This will certainly provide a reference for further research on the anti-aging effects of bioactive compounds from natural food sources.
ISSN:2218-273X
2218-273X
DOI:10.3390/biom13111600