Opportunities and challenges of foodborne polyphenols applied to anti-aging health foods

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-09-07 DOI:10.1007/s10068-024-01686-x

Hong Zhuang, Xiaoliang Zhang, Sijia Wu, Pang Yong, Haiyang Yan

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Abstract

With the increasing proportion of the global aging population, aging mechanisms and anti-aging strategies become hot topics. Nonetheless, the safety of non-natural anti-aging active molecule and the changes in physiological function that occur during aging have not been clarified. There is therefore a need to develop safer pharmaceutical interventions for anti-aging. Numerous types of research have shown that food-derived biomolecules are of great interest due to their unique contribution to anti-aging safety issues and the prevention of degenerative diseases. Among these, polyphenolic organic compounds are widely used in anti-aging research for their ability to mitigate the physiological functional changes that occur during aging. The mechanisms include the free radical theory, immune aging theory, cellular autophagy theory, epigenetic modification theory, gut microbial effects on aging theory, telomere shortening theory, etc. This review elucidates the mechanisms underlying the anti-aging effects of polyphenols found in food-derived bioactive molecules, while also addressing the challenges associated with anti-aging pharmaceuticals. The review concludes by offering insights into the current landscape of anti-aging active molecule research, aiming to serve as a valuable resource for further scholarly inquiry.

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食源性多酚应用于抗衰老保健食品的机遇与挑战

摘要随着全球老龄化人口比例的增加，老化机制和抗衰老策略成为热门话题。然而，非天然抗衰老活性分子的安全性以及衰老过程中发生的生理功能变化尚未明确。因此，有必要开发更安全的抗衰老药物干预措施。大量研究表明，源自食物的生物大分子因其在抗衰老安全问题和预防退化性疾病方面的独特贡献而备受关注。其中，多酚有机化合物因其能够缓解衰老过程中出现的生理功能变化而被广泛用于抗衰老研究。其机制包括自由基理论、免疫衰老理论、细胞自噬理论、表观遗传修饰理论、肠道微生物对衰老的影响理论、端粒缩短理论等。本综述阐明了从食物中提取的生物活性分子中的多酚抗衰老作用的内在机制，同时也探讨了与抗衰老药物相关的挑战。综述最后对当前抗衰老活性分子研究的现状提出了见解，旨在为进一步的学术研究提供有价值的资源。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.