Nutrients And Nutraceuticals For Active Healthy Ageing

This book focuses on the nutrients and nutraceuticals that promote active and healthy ageing – recently defined by the WHO as the process of development and maintenance of functional capacity that allows well-being at an advanced stage of life. There has been a rapid rise in the use of nutritional interventions as well as specific nutraceuticals in the management of multifactorial aspects of clinical health outcomes. Written by leading experts this book comprehensively discusses the various ageing phenotypes and age-related diseases. It also assesses the nutritional status of the elderly and the various epidemiological factors that influence it. It reviews the role of dietary fiber in disease-free and fully functional ageing. Further, the book explores the benefits of polyphenols, which are secondary plant metabolites, in protecting against cancer, cardiovascular diseases, and various neurodegenerative diseases.

This edited volume is a compilation of 30 articles discussing what constitutes food for health and longevity. The aim is to provide up-to-date information, insights, and future tendencies in the ongoing scientific research about nutritional components, food habits and dietary patterns in different cultures. The health-sustaining and health-promoting effects of food are certainly founded in its overall composition of macronutrients and micronutrients. However, the consumption of these nutrients is normally in the form of raw or prepared food from the animal and plant sources. The book is divided into four parts and a conclusion, and successfully convenes the well-established information and knowledge, along with the personal views of a diversified group of researchers and academicians on the multifaceted aspects of nutrition, food and diet. The first part reviews the scientific information about proteins, carbohydrates, fats and oils, micronutrients, pro- and pre-biotics, and hormetins, along with a discussion of the evolutionary principles and constraints about what is optimal food, if any. The second part discusses various kinds of foods and food supplements with respect to their claimed benefits for general health and prevention of some diseases. The third part brings in the cultural aspects, such as what are the principles of healthy eating according to the traditional Chinese and Indian systems, what is the importance of mealing times and daily rhythms, and how different cultures have developed different folk wisdoms for eating for health, longevity and immortality. In the part four, various approaches which are either already in practice or are still in the testing and research phases are discussed and evaluated critically, for example intermittent fasting and calorie restriction, food-based short peptides, senolytics, Ayurvedic compounds, optimal food for old people, and food for the prevention of obesity and other metabolic disorders. The overreaching aim of this book is to inform, inspire and encourage students, researchers, educators and medical health professionals thinking about food and food habits in a holistic context of our habits, cultures and patterns. Food cannot be reduced to a pill of nutritional components. Eating food is a complex human behavior culturally evolved over thousands of years. Perhaps the old adage “we are what we eat” needs to be modified to “we eat what we are”.

Nutrition and Functional Foods for Healthy Aging aims to equip anyone studying geriatric nutrition or working with aging adults with the latest scientific reviews of critical topics. The major objective of this book is to review, in detail, the health problems of the aged and how normal food, lifestyle, or nutritional and dietary supplements can help treat them. Nutrient requirements for optimum health and function of aging physiological systems are often quite distinct from those required for young people. The special nutrition problems of the aged are intensively researched and tested, especially as the elderly become a larger percentage of the population. Many chronic diseases and cancers are found with higher frequency in the aged, and it is also widely known that many elderly people use foods and nutrients well above the recommended daily allowance, which can be detrimental to optimal health. Explains the evidence supporting nutritional interventions relevant to age-related diseases Reviews the macro- and micro-nutrient requirements of aging adults and their variables Describes how alcohol, drugs, and caffeine can impact deficiencies, also exploring functional food and dietary supplements that can be used for prevention and treatment

Aging can be perceived differently during different times in one’s life. Aging as a process not only influences medical and economic dimensions at an individual level but also at societal and national levels. Aging is a natural process; however, its standard definition in a healthcare context is yet unclear. To delay the aging process and to maintain quality of life until the end of life are two goals of prime importance. Various healthcare approaches are being developed and experimented on to best manage aging as if it is a disease. Nutraceuticals are value-added dietary supplement products and have an immense potential in altering key structures and functions of aging. Nutraceuticals can be a keystone in altering sub-normal performing physiological and metabolic systems due to aging. Nutraceuticals for Aging and Anti-Aging: Basic Understanding and Clinical Evidence addresses aging and anti-aging nutraceuticals based on 10 major challenges, such as cognitive health, malnutrition, substance abuse, bladder control, and oral health, among others. It examines how these challenges can be complemented with nutraceuticals and connects the applications with the traditional wisdom of the aging process. Key Features Examines the aging process, then recommends nutraceuticals for aging and anti-aging processes Describes the aging process from the western perspective, and Ayurvedic medicine (Indian traditional system) and traditional Chinese medicine perspectives Provides, whenever possible, the clinical evidence of the applications of nutraceuticals for aging and anti-aging This book is a valuable resource for physicians, clinical experts, pharmaceutical companies and their experts, nutrition specialists, entrepreneurs, chemists, pharmacists, food chemists-technologists, as well as researchers and post-graduate students involved in these specialties. Also available in the Nutraceuticals: Basic Research/Clinical Applications Series: Bioactive Peptides: Production, Bioavailability, Health Potential, and Regulatory Issues, edited by John O. Onuh, M. Selvamuthukumaran, and Yashwant V. Pathak (ISBN: 978-0-3675-1177-7) Nutraceuticals for Prenatal, Maternal and Offspring’s Nutritional Health, edited by Priyanka Bhatt, Maryam Sadat Miraghajani, Sarvadaman Pathak, and Yashwant V. Pathak (ISBN 978-1-1383-4582-9) Advances in Nutraceutical Applications in Cancer: Recent Research Trends and Clinical Applications, edited by Sheeba Varghese Gupta, and Yashwant V. Pathak (ISBN 978-1-1385-9391-6)

Population is ageing at an unprecedented speed globally. As concept, ageing is considered a continuous process starting from birth and is accompanied by various physiological changes and a number of chronic diseases that affect health and quality of life. Ageing as a continuous process is depending on life course exposures to health risks, lifestyle and nutrition, socioeconomic background, and other factors. There is considerable interest among scientists regarding the direct and indirect effect of nutrition in optimal ageing. Nutrition has a beneficial effect in a variety of chronic disease that impact the process of ageing. Given the importance of this issue, the journal Nutrients is planning a Special Issue on “Ageing and Nutrition through Lifespan” with the aim of providing a source for accurate, up-to-date scientific information on this topic. We invite you and your co-workers to consider submission of your original research findings or a review article on the topic. Manuscripts should focus on the direct impact of specific food components, dietary patterns, energy intake, macro-, micro- nutrients, alcohol intake, food insecurity as well as malnourishment and appetite to the ageing process (healthy, active, successful ageing, frailty and other similar indices) across lifespan. In a similar way, we also welcome manuscripts that focus on the indirect effect of nutrition to the ageing process throughout the pathway of chronic disease (i.e., obesity, diabetes, depression and mental diseases).

In September 2016, the National Academies of Sciences, Engineering, and Medicine convened a workshop to examine trends and patterns in aging and factors related to healthy aging in the United States, with a focus on nutrition, and how nutrition can sustain and promote healthy aging, not just in late adulthood, but beginning in pregnancy and early childhood and extending throughout the lifespan. Participants discussed the role of nutrition in the aging process at various stages in life, changes in organ systems over the lifespan and changes that occur with age related to cognitive, brain, and mental health, and explored opportunities to move forward in promoting healthy aging in the United States. This publication summarizes the presentations and discussions from the workshop.

Year on year, countries across the world continue to see an increase in life expectancy, largely attributed to the impact of modern medicine and disease eradication. There is now increasing evidence that environmental factors such as diet and lifestyle also have a significant role to play. However with this increase in years there often comes an unfortunate rise in chronic morbidity, with the quality of later life severely compromised by ill health. With age being the single greatest risk factor for a large proportion of common medical conditions, this latest report from the British Nutrition Foundation looks in detail at the role nutrition and physical activity can play in ensuring that the older adults of tomorrow can lead not only longer, but healthier lives. Written by a team of well known and respected experts Describes the role of diet and lifestyle in the ageing process of the major body organs and tissues including the brain, heart, gastrointestinal tract, musculoskeletal tissues, eyes, teeth and skin, as well as immune and endocrine systems Provides essential information for anyone involved in promoting health and quality of life for older people Each chapter includes a summary of the key points, as well as important recommendations to help identify long-term strategies for healthy ageing An overview of the main messages of the report are provided in a practical question and answer format suitable for lay readers Full of invaluable information on a subject which is set to increase in importance as the average age of populations rise worldwide, this book is crucial reading for students of nutrition, dietetics and food science, clinical nutritionists, public health nutritionists and policy makers. It will also provide an excellent reference for those working in the food industry and for nutritional supplement manufacturers and pharmaceutical companies.

This is the new and fully revised third edition of the well-received text that is the benchmark book in the field of nutrition and aging. The editors (specialists in geriatric nutrition, medical sociology, and clinical nutrition, respectively) and contributors (a panel of recognized academic nutritionists, geriatricians, clinicians, and other scientists) have added a number of new chapters and have thoroughly updated the widely acclaimed second edition. This third edition provides fresh perspectives and the latest scientific and clinical developments on the interaction of nutrition with age-associated disease and provides practical, evidence-based options to enhance this at-risk population’s potential for optimal health and disease prevention. Chapters on a wide range of topics, such as the role of nutrition in physical and cognitive function, and coverage of an array of clinical conditions (obesity, diabetes, heart failure, cancer, kidney disease, osteoporosis), compliment chapters on food insecurity, anti-aging and nutritional supplements, making this third edition uniquely different from previous editions. Handbook of Clinical Nutrition and Aging, Third Edition, is a practical and comprehensive resource and an invaluable guide to nutritionists, physicians, nurses, social workers and others who provide health care for the ever-increasing aging population.