Anti-inflammatory Foods in Ageing and Longevity

Abstract

Inflammageing underlies ageing- and age-related chronic diseases, while age-related chronic diseases also underpin inflammageing and ageing. The featured inflammageing mechanisms are the inflammasome; DNA damage including telomere shortening; accumulated cellular senescence; immunosenesence; increased synthesis of proinflammatory miRNAs through activation of pathways such as NF-κB, mTOR, and sirtuins; dysbiosis of the gut microbiota; and meta-inflammation. It is observed that fruits, vegetables, olive oil, fish oil, whole grains, legumes, nuts, flavonoid-rich green tea, carotenoids, omega-3 fatty acids, fibre, and pre- and pro-biotics can inhibit these mechanisms and promote the prevention of chronic diseases such as diabetes, cardiovascular diseases, cancer, and neurodegenerative diseases that underpin inflammageing and ageing. However, the studies are mostly in vitro and in vivo animal model studies. Thus, there is a need for more prospective and clinical studies on anti-inflammatory foods in ageing and longevity. Moreover, it is important to consider that explaining the relation between diet, low-grade chronic inflammation, and ageing not only depends on a single food component in the concept of anti-inflammatory food, but also dietary pattern. Even though there are scarce human studies on benefits of these potential anti-inflammatory effects in ageing and longevity, adopting a Mediterranean dietary pattern and recommended consumption amounts can be suggested.