Mehran Izadi, Nariman Sadri, Amirhossein Abdi, Mohammad Mahdi Raeis Zadeh, Dorsa Jalaei, Mohammad Mahdi Ghazimoradi, Sara Shouri, Safa Tahmasebi
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引用次数: 0
Abstract
Ageing is an inevitable biological process accompanied by various physiological changes, and researchers have long sought interventions to promote healthy ageing. This article explores the effects of four natural compounds – omega-3 fatty acids, coenzyme Q10, gingerol and curcumin – on the ageing process. We delve into the scientific literature to examine the potential benefits and mechanisms behind these substances in mitigating age-related conditions. Omega-3’s anti-inflammatory properties, coenzyme Q10’s cellular energy support, gingerol’s antioxidant effects and curcumin’s anti-ageing properties are discussed. By shedding light on the impact of these compounds, this review aims to contribute to a better understanding of how natural substances may play a role in promoting longevity and enhancing the quality of life during the ageing journey.
期刊介绍：
Nutrition Research Reviews offers a comprehensive overview of nutritional science today. By distilling the latest research and linking it to established practice, the journal consistently delivers the widest range of in-depth articles in the field of nutritional science. It presents up-to-date, critical reviews of key topics in nutrition science advancing new concepts and hypotheses that encourage the exchange of fundamental ideas on nutritional well-being in both humans and animals.
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