Functional foods and nutraceuticals with anti-aging effects: Focus on modifying the enteral microbiome

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-04-04 DOI:10.1016/j.jff.2025.106786

Yingbi Xu , Jiao Song , Qi Huang , Xiaorong Wei , Zhiyan Deng , Zhenguang Song , Haozhou Huang , Chuanhong Luo , Dingkun Zhang , Li Han

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Abstract

Dietary intervention is an effective strategy for anti-aging, and functional foods have become an important choice because of their efficiency and convenience. By regulating Bacteroides, Prevotella, Lactobacillus, Clostridium butyricum, and other key flora, they alleviate muscle aging, immune aging, and metabolic disorders, thereby delaying the aging of the body. Studies have shown that functional foods such as polysaccharides, oligosaccharides, probiotics, dietary fiber, and dietary polyphenols have significant anti-aging effects. However, probiotics are easily inactivated by the internal environment in the gut, which affects their efficacy. Therefore, how to achieve efficient colonization of probiotics is the key of current research. Probiotic colonization plays an important role in protecting host health by maintaining intestinal microecological balance, enhancing barrier function, regulating the immune system, and promoting nutrient absorption. Through biofilm protection, structural optimization, or a combination with other functional foods, the stability of probiotics can be enhanced so that they can play a long-term role in the gut of aging populations. This review summarizes the characteristics and regulatory mechanisms of gut microbiome in the aging population, focuses on functional foods with anti-aging effects, and puts forward suggestions for the feasibility of efficient colonization of probiotics so as to provide a theoretical basis for the development of anti-aging foods.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.