Anti-aging Nutrients: Evidence-Based Prevention of Age-Associated Diseases

Aging is a complex, time-related biological phenomenon that is genetically determined and environmentally modulated. According to even the most pessimistic projections, the average lifespan is expected to increase around the world during the next 20 years, significantly raising the number of aged individuals. But increasing life expectancy presents new problems, and industrialized countries are facing a pronounced increase in lifestyle diseases which constitute barriers to healthy aging.

Anti-aging Nutrients: Evidence-based Prevention of Age-Associated Diseases is written by a multi-disciplinary group of researchers, all interested in the nutritional modulation of aging mechanisms. Structured in three parts, Part 1 looks at the cellular modifications that underlie senescence of cells and aging of the organisms; the effects of energy restriction on cellular and molecular mechanisms and in the whole organism; and the epigenetic modifications associated with aging. Part 2 includes chapters that discuss the nutritional modulation of age-associated pathologies and the functional decline of organs, with a focus on those primarily affected by chronological aging. Part 3 summarises the knowledge presented in the previous chapters and considers the best diet pattern for the aged individuals.

The book reflects the most recent advances in anti-aging nutrition and will be a valuable resource for professionals, educators, and students in the health, nutritional, and food sciences.