Diet and nutrition in alzheimer’s disease and healthy aging

Abstract

According to UN report of the world aging, older people are those 60 years of age and over, though others defined those over 85 as “oldest old.” Aging is a complex and gradual process which involves degeneration of cells mainly due to cellular redox reactions that result in detrimental biochemical and genetic alterations. Studies have related the risk of age-related diseases with increased level of oxidants. Dietary polyphenols like flavonoids are strong antioxidant that acts through interacting with reactive oxygen species producing reactive metals. All organisms need organic and inorganic nutrients such as proteins, carbohydrates, lipids, vitamins, minerals, and water. These nutrients have a significant role in regular biological activities like metabolism, growth, and repair. Protein is the most essential among the three macronutrients (i.e. carbohydrates, protein, and fat) responsible for aging. Moreover, bioactive chemicals from plants are important, though not essential, and they have been referred to as “life span essential,” since they have beneficial effect in healthy aging. Therefore, dietary interventions along with avoiding risk factors will reduce the risk of age-related degenerative diseases and increase healthy life span among the elderly.