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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...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10669485/ https://www.ncbi.nlm.nih.gov/pubmed/38002283 http://dx.doi.org/10.3390/biom13111600 |
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author | Song, Lili Zhang, Shicui |
author_facet | Song, Lili Zhang, Shicui |
author_sort | Song, Lili |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-10669485 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-106694852023-10-31 Anti-Aging Activity and Modes of Action of Compounds from Natural Food Sources Song, Lili Zhang, Shicui Biomolecules Review 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. MDPI 2023-10-31 /pmc/articles/PMC10669485/ /pubmed/38002283 http://dx.doi.org/10.3390/biom13111600 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Song, Lili Zhang, Shicui Anti-Aging Activity and Modes of Action of Compounds from Natural Food Sources |
title | Anti-Aging Activity and Modes of Action of Compounds from Natural Food Sources |
title_full | Anti-Aging Activity and Modes of Action of Compounds from Natural Food Sources |
title_fullStr | Anti-Aging Activity and Modes of Action of Compounds from Natural Food Sources |
title_full_unstemmed | Anti-Aging Activity and Modes of Action of Compounds from Natural Food Sources |
title_short | Anti-Aging Activity and Modes of Action of Compounds from Natural Food Sources |
title_sort | anti-aging activity and modes of action of compounds from natural food sources |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10669485/ https://www.ncbi.nlm.nih.gov/pubmed/38002283 http://dx.doi.org/10.3390/biom13111600 |
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