Abstract PL05-02: Antioxidants and nutritional intervention in aging and age-associated disease

Abstract

Abstract PL05-02 Aging is a complex and multifactorial biological phenomenon that is commonly manifested by the decline of many physiological functions and is often associated with chronic diseases such as cancer, cardiovascular disease, obesity, diabetes, arthritis, cataract, osteoporosis, neuronal diseases, and infections. Nutrition has been recognized to play an important role in the aging process and age-associated diseases. Changes in bodily functions with aging, together with malnutrition associated with advancing age, also increase the risk of developing a number of age-related diseases. Free radicals and oxidative stress have been recognized as important factors in the biology of aging and many age-associated degenerative diseases. In this regard, the modulation of oxidative stress by calorie restriction in animal models has been suggested to be one mechanism that helps to slow aging and the decline of bodily functions. Our human studies also indicate a reduction of oxidative stress by lowering caloric intake. Experimental and epidemiological data suggest that dietary interventions with micronutrients such as B vitamins, calcium, zinc and antioxidants such as carotenoids, vitamins E and C, selenium as well as specific phytochemical components in grains, fruits, and vegetables contribute to healthy aging through the primary prevention of age-related decline of bodily functions and associated disorders. In summary, nutrition is a critical determinant of the quality of life in the elderly and may have a significant impact on longevity. Supported by USDA-58-1950-7-707 Citation Information: Cancer Prev Res 2008;1(7 Suppl):PL05-02.