Molecular Basis of Nutrition and Aging A Volume in the Molecular Nutrition Series
Coordonnateurs : Malavolta Marco, Mocchegiani Eugenio
Molecular Basis of Nutrition and Aging: A Volume in the Molecular Nutrition Series focuses on the nutritional issues associated with aging and the important metabolic consequences of diet, nutrition, and health. The book is subdivided into four parts that reflect the impact of nutrition from a biomolecular level to individual health.
In Part One, chapters explore the general aspects of aging, aging phenotypes, and relevant aspects of nutrition related to the elderly and healthy aging. Part Two includes molecular and cellular targets of nutrition in aging, with chapters exploring lipid peroxidation, inflammaging, anabolic and catabolic signaling, epigenetics, DNA damage and repair, redox homeostasis, and insulin sensitivity, among others.
Part Three looks at system-level and organ targets of nutrition in aging, including a variety of tissues, systems, and diseases, such as immune function, the cardiovascular system, the brain and dementia, muscle, bone, lung, and many others. Finally, Part Four focuses on the health effects of specific dietary compounds and dietary interventions in aging, including vitamin D, retinol, curcumin, folate, iron, potassium, calcium, magnesium, zinc, copper, selenium, iodine, vitamin B, fish oil, vitamin E, resveratrol, polyphenols, vegetables, and fruit, as well as the current nutritional recommendations.
Part 1: Introductory aspects on aging and nutrition 1. Molecular and Cellular Basis of Aging 2. Unraveling stochastic aging processes in mouse liver: dissecting biological from chronological age 3. Nutrigenomics and Nutrigenetics: the basis of molecular nutrition 4. Diet and Longevity Phenotype 5. Nutrition in the elderly: general aspects 6. Nutrition in the hospitalized elderly 7. Drug-nutrient interactions in the elderly 8. Nutritional Biomarkers of Aging 9. Food preferences in aging: molecular basis
Part 2: Molecular and cellular targets 10. Telomeres, Nutrition and Aging 11. MTOR, Nutrition and Aging 12. Lipid Peroxidation, Diet and Aging 13. Accumulation of Damage Due to Lifelong Exposure to Environmental Pollution as Dietary Target in Ageing 14. Nutritional impact on anabolic and catabolic signaling 15. Aging and dietary modulation of FoxO1 phosphorylation/acetylation 16. Epigenetic responses to diet in ageing 17. The controversy around sirtuins and their functions in aging 18. DNA damage, DNA repair and Nutrition in Aging 19. Neuroprotective Mechanisms of Dietary Phytochemicals: Implications For Successful Brain Aging 20. Nutritional modulation of Advanced Glycation End-Products 21. miRNAs as Nutritional Targets in Aging 22. Nutritional modulators of cellular senescence
Part 3: System and organ targets 23. Nutrition, diet quality and cardiovascular health 24. Nutrition and the Basis of Cognitive Aging and Dementia 25. Dietary factors affecting osteoporosis and bone health in elderly 26. The aging muscle and Sarcopenia: interaction with diet and nutrition 27. Nutritional status and gastrointestinal health in elderly 28. How nutritional status can affect the immune system in the elderly 29. Glucose Metabolism, Insulin and Aging: Role of Nutrition 30. Nutritional status in ageing and lung disease 31. How nutrition affects kidney function in aging 32. Role of nutrition in visual function in aging
Part 4: Health effects of dietary compounds and dietary interventions 33. Vitamin D-gene interaction and healthful aging 34. Carotenoid supplements and consumption: implications for healthy aging 35. Curcumin mechanisms and applications in aging 36. One-carbon metabolism: an unsung hero for healthy aging 37. Iron Metabolism in Aging 38. Dietary Mineral Intake (potassium, calcium and magnesium) and the biological processes of aging 39. Zinc: an essential trace element for the elderly 40. Selenium deficiency, interventions and the risk of diseases of aging 41. Iodine intake and healthy aging 42. Vitamin B status and health in aging 43. Vitamin C intake and antioxidant status and the diseases of aging 44. Omega 3 fatty acids in aging 45. Vitamin E, inflammatory/immune response and the elderly 46. Mechanisms and effects of Polyphenols in aging 47. Potential of Asian natural products for health in aging 48. Caloric restriction in humans: impact on health 49. Prebiotics and Probiotics in aging population: Effects on the immune-gut microbiota axis 50. Vegetables and fruit in the prevention of chronic age-related diseases 51. Current Nutritional Recommendations: elderly versus earlier stage of life
Dr. Eugenio Mocchegiani has 40 years expertise as researcher at INRCA, The Italian National Institute of Health and Science on Aging. For the past 10 years, he has been the Head of the Centre of Nutrition and Aging at INRCA. His field of research concerns the role of endocrine and nutritional factors in immunosenescence, tumurs, infectious diseases, metabolic diseases and dementia. More specifically, he has contributed to advance knowledge on zinc binding proteins as genetic and biological markers of aging. Dr. Mocchegiani has received several grants from the Italian Ministry of Health for studies around micronutrients and aging. Additionally, he was coordinator of the EU Project ZINCAGE in the FP6 program, and as Operative Unit in the EU project MARK-AGE in the FP7 pr
- Offers updated information and a perspectives on important future developments to different professionals involved in the basic and clinical research on all major nutritional aspects of aging
- Explores how nutritional factors are involved in the pathogenesis of aging across body systems
- Investigates the molecular and genetic basis of aging and cellular senescence through the lens of the rapidly evolving field of molecular nutrition
Date de parution : 05-2016
Ouvrage de 784 p.
21.4x27.6 cm
Thèmes de Molecular Basis of Nutrition and Aging :
Mots-clés :
1, 25-Dihydroxyvitamin D, Acetylation, Advanced glycation end products, Age-related disease, Age-related diseases, Age-related macular degeneration, Aging, Alcohol, Alpha-tocopherol, Anorexia of aging, Anti-inflammatory, Anticancer nutrient, Antioxidant, Antioxidant enzymes, Antioxidant response, Antioxidants, Asia, Autophagy, Biological age, Biomarker, Biomarkers, Body mass, Body mass index, Bone health, Brain, Calcium, Caloric restriction, Calorie restriction, Cancer, Cancer incidence, Cancer mortality, Cancer prevention, Cancer protection, Cardiovascular, Cardiovascular aging, Cardiovascular disease, Cardiovascular diseases, Carotenoid, Carotenoids, Cataract, Cellular senescence, Chemoprevention, Chronic kidney disease, Chronological age, Clinical trials, Cognition, Cognitive decline, Comprehensive nutritional assessment, Creatine, Curcumin, Curcumin applications, DNA damage, DNA methylation, DNA repair, Dementia, Diabetes, Diabetic eye diseases, Diet, Diet quality, Dietary, Dietary fiber, Dietary patterns, Dietary supplements, Diseases, Docosahexaenoic acid (DHA), Drug interactions, EURRECA, Early-life exposure, Ectopic calcification, Eicosapentaenoic acid (EPA), Elderly, Energy balance, Environmental pollution, Epigenetics, Epigenome, Erythropoiesis, Extreme longevity, FGF23, Fatty acids, Ferritin, Ferroportin, Flavonoid, Food, Food intake, FoxO1, Frailty, GWAS, Gastrointestinal peptides, Gene expression profiles, Gene-nutrient interaction, Genetics, Genomic stability, Glaucoma, Glucose, Green tea, Gut, Health, Healthy aging, Hemochromatosis, Hepcidin
