Nutrition and Healthy Aging

The relationship between alcohol consumption and the risk of cardiovascular disease has now been studied for over fifty years, and confirmed in multiples case-controlled and cohort studies, and subsequent meta-analyses of these studies. Sound experimental and clinical studies of plausible biological mechanisms support that there is a causal relationship between alcoholic beverages and cardiovascular disease. While beer, wine and spirits all contain alcohol, they are not necessarily equal in their effects on cardiovascular health, such as the incidence and mortality of coronary heart disease, stroke and all-cause mortality. Hence this review evaluates the available evidence, and details the biological mechanisms and attributes a percentage reduction in harm where possible.

A growing body of evidence suggests that dietary interventions may delay or halt the progression of age-related health disorders and cognitive decline. Among the components of the human diet, polyphenols from berries are essential micronutrients that have been particularly studied for improving cognitive functions. In the present review, we highlight the health impact of major polyphenolic classes found in berries: flavanols, anthocyanins and stilbenes, focusing on resveratrol. The reports of beneficial effects of berry consumption on age-related cognitive decline and associated neurobiological processes in animals and human are underscored. We then discuss the potential benefit of each category of polyphenols on memory impairment and in neurodegenerative diseases. Berry polyphenols improve several types of memory and have a global effect on brain plasticity, partly through their antioxidant activity and/or their effect on neuronal signal transduction and neuroinflammation. Interestingly, accumulated bioavailability data suggest that most polyphenols, or at least key metabolites, can access the brain in sufficient concentrations. Collectively, the data accumulated so far suggest that dietary polyphenols can modulate brain health and function, and strengthen the importance of fruit consumption for a healthy brain aging and the prevention of age-related diseases. However, further preclinical work is needed to determine the most neuroactive nutraceutical formulations, whether through the diet or supplement, to subsequently design and perform informative clinical trials.

Bulgaria is situated in the temperate climactic zone between 41° and 44° north. Between November and March the sun is low at the horizon and the skin production of vitamin D is very low. The aim of the study was to investigate the seasonal changes in 25(OH)D levels and their relationship to gender, age and the severity of vitamin D deficiency.

Adult hippocampal neurogenesis (AHN) in the dentate gyrus of the hippocampus has been shown to affect mood, cognition, learning ability and memory. A growing area of interest is whether mastication or chewing also affects AHN. This article aims to collect the evidence from animal and human studies to ascertain whether mastication is an oral environment enrichment capable of having a modulatory effect on AHN and associated behaviors.

Current data point toward a causal relationship between masticatory ability and cognitive function. Experimental studies on mice and rats have consistently shown that impairing masticatory function results in physical and behavioral changes. A recurring theme of decreased neural stem cells proliferation in the hippocampus was seen in most of the studies found. Human population study has shown that tooth loss and masticatory difficulty are positively correlated with having greater odds of cognitive impairment. However, no causal mechanism has yet been found to explain the effects of mastication on AHN.

Further studies, especially in humans, are warranted to ascertain whether mastication could be used as a potential health intervention to slowdown cognitive decline in the aging population or delay the onset of diseases such as dementia.

Healthy cognitive function is essential for quality of life, wellbeing and independent living, and is negatively associated with dementias. A series of longitudinal and neuro-imaging studies in the elderly have shown that light to moderate wine consumption is neuro-protective although heavy or abusive alcohol consumption is neuro-toxic. A J-shaped relationship between alcohol consumption, cognitive dysfunction and risk of dementias is also observed for younger and middle aged consumers. There is also no data to suggest that long-term light to moderate alcohol consumption exacerbates age-related cognitive decline and impairment. An optimal amount of wine for neuro-protection appears to be up to 30 g alcohol daily. There are multiple plausible biological mechanisms in various animal models, in vitro and in vivo for wine-derived phenolic compounds which go beyond their antioxidant activity and attenuation of oxidative stress.

Sarcopenia is a progressive degenerative disorder affecting ≥40% of older adults over the age of 70 years. It is characterized by involuntary muscle loss leading to functional disability, weakness, and frailty in the elderly. Numerous mechanisms have been suggested as potential contributors to sarcopenia onset, including anorexia of aging, protein imbalances, and oxidative stress. While consensus preventive and management approaches for sarcopenia are not yet clearly defined, it is unquestionable that nutrition plays a critical role. This review focuses on the more widely studied, potent nutrients used to attenuate sarcopenia: protein/amino acids, vitamin D and calcium, antioxidants and omega-3 fatty acids. In efforts to achieve optimum delivery of these nutrients to target tissues in older adults it is important to also consider the issue of compromised digestive system that occurs with aging, which will contribute to suboptimal nutrients absorption and utilization. Therefore, this review aims to summarize key sarcopenia-attenuating nutrients and to distinguish for each identified nutrient whether a dietary or a supplemental form is the most effective therapy for nutrient delivery in sarcopenic older adults.

According to WHO, the number of people over 60 years of age is set to rise to 2 billion by 2050. Dysbiosis of microbial composition and impaired immune function have been observed in elderly persons compared to younger adults. As a result, the aging population has a higher disease risk than other age groups. In addition, high fat intakes have been observed to exert negative effects on microbial composition and immune function in murine studies. Elderly people have higher fat intakes than recommended levels, and this may make them more vulnerable to disease risk. Therefore, the impact of high fat consumption on elderly populations may be of relevance. Prebiotics and probiotics have been shown to have positive effects on microbiota composition and immune function in the elderly. This review describes aged-related changes in gut microbiome of elderly persons. It will also summarise studies concerning the impact of prebiotics, probiotics and high fat diets on microbiota composition and immune function.