衰老与疾病及饮食中主要营养素的抗衰老作用

《抗衰老饮食的秘密》：探讨延缓衰老的营养之道 #生活技巧# #健康生活方式# #健康生活方式书籍# #营养学读物#

衰老与疾病及饮食中主要营养素的抗衰老作用

作者:

Aging and Disease and the Anti-aging Effects of Major Nutrients in Diet

Author:

REN Jianmin

REN Jianmin

School of Environment and Resources Chongqing Technology and Business University Chongqing 400067 China
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摘要:

目的 概述衰老与疾病的关系及饮食中主要营养素的抗衰老作用研究进展。 方法 结合大量文献,探讨了衰 老的本质,引起疾病的原因,阐释饮食主要营养抗衰老机制。 结果 衰老本质上是细胞随时间微观损伤积累产生衰 老细胞(SC),伴有衰老相关分泌表型(SASP)细胞特异性表达增加,引起全身性慢性炎症及其免疫系统功能下降, 是不同年龄相关人类疾病共同潜在病因,也增大了老年人患癌症和糖尿病以及 COVID-19 大流行等严重疾病的频 率和易感性。 衰老与年龄不呈正相关,科学的饮食营养能延缓衰老。 结论 在控制碳水化合物摄入量的前提下,复 合碳水化合物与其代谢中间产物,可通过调节细胞衰老、蛋白质平衡和炎症来抗衰老。 植物蛋白及蛋白质和高碳 水化合物类饮食以低于 1 ∶ 10 的比例,在衰老过程中有利健康和延长寿命。 脂肪酸,特别是富含 ω-3-多不饱和脂 肪酸(PUFA)在改善与年龄相关疾病,显示有益作用。 饮食中维生素如 D、E、B2,合适的矿物质如 Mg、Zn、Fe 等,植 物多酚类化合物及益生菌均有抗衰老,促进健康长寿的作用。

Abstract:

Objective The relationship between aging and diseases and the research progress on the anti-aging effects of major nutrients in diet were reviewed. Methods Based on extensive literature this study explored the essence of aging investigated the causes of diseases and elucidated the mechanisms of anti-aging effects of major nutrients in diet. Results Aging is essentially the accumulation of microscopic cell damage over time resulting in the formation of senescent cells SC . This process is accompanied by an increase in the expression of senescence-associated secretory phenotype SASP in cells leading to systemic chronic inflammation and a decline in immune system function. Aging is a common underlying factor for various age-related human diseases and it also increases the frequency and susceptibility of serious diseases such as cancer diabetes and the COVID-19 pandemic in the elderly. Aging is not positively correlated with age and scientific dietary nutrition can delay aging. Conclusion Under the premise of controlling carbohydrate intake complex carbohydrates and their metabolic intermediates can act as anti-aging agents by regulating cell aging protein balance and inflammation. A diet with a ratio of plant proteins and proteins to high carbohydrates of less than 1 ∶ 10 is beneficial to health and longevity during the aging process. Fatty acids especially those rich in ω-3 polyunsaturated fatty acids PUFAs have been shown to be beneficial in ameliorating age-related diseases. Vitamins such as D E and B2 appropriate minerals such as Mg Zn and Fe plant polyphenolic compounds and probiotics in the diet all have antiaging effects and promote health and longevity.

引用本文

任建敏.衰老与疾病及饮食中主要营养素的抗衰老作用[J].智能科学与工程学报,2024,41(3):43-50
REN Jianmin. Aging and Disease and the Anti-aging Effects of Major Nutrients in Diet[J]. Journal of Chongqing Technology and Business University(Natural Science Edition）,2024,41(3):43-50

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