Abstract
Aging causes significant physical changes that make the cardiovascular, nervous, excretory, pulmonary, and other systems susceptible to certain diseases even without typical risk factors. Aging causes many cell and tissue changes that increase disease and death risks.As antioxidative and repair mechanisms decline with age, oxidative damage increases. Numerous research studies indicate that polyphenolic compounds which are present on fruits and vegetables may possess anti-aging, antioxidant and anti-inflammatory characteristics. Fruit colors come from anthocyanins, which suppress lipid peroxidation, cyclo-oxygenase (COX)-1 and -2, and oxidative stress. While aging cannot be reversed, it is possible to delay its progression. The “nourishing of life” acknowledges some traditional Indian herbs and compounds from plant extracts for their anti-aging, antioxidant, and phytotherapeutic characteristics. This includes amla, ashwagandha, tulsi, allicin, Aloe vera, Syzygium cumini (Jamun), Ginkgo biloba, curcumin, and othes. Therefore, it is crucial to gain knowledge of the molecular mechanisms and search for therapeutic effects that can increase lifespan and improve healthspan.
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