Molecular Basis of Nutrition and Aging

A Volume in the Molecular Nutrition Series

1st Edition - April 15, 2016
Editors: Marco Malavolta, Eugenio Mocchegiani
Language: English
Hardback ISBN:
9 7 8 - 0 - 1 2 - 8 0 1 8 1 6 - 3
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 0 1 8 2 7 - 9

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 consequen… Read more

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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

Marco Malavolta

Dr. Marco Malavolta started his career as a chemist with a PhD in Nutrition and Health at the University of Ancona, but then focused his research activity specifically in biogerontology research. He has been working in this field for the last 10 years with a particular focus on the role of trace elements and other micronutrients in aging. Currently, Dr. Malavolta is involved in the identification of nutritional factors that are able to modulate cellular senescence or that can be used to selectively remove accumulating senescent cells in aged organisms. He is convinced of the existence of a causal relationship between aging and age-related diseases, and that the key to develop effective interventions for these diseases lies in the deep understanding of the biological aging process. Dr. Malavolta is author or co-author of more than 100 peer-reviewed articles in the field of nutrition and biogerontology. Additionally, he is also a member of the editorial boards of several journals dedicated to these thematic areas. Most of his research activity has been carried out and is currently conducted in the Centre of Nutrition and Ageing at INRCA, The Italian National Institute of Health and Science on Aging.

Affiliations and expertise

Biogerontologist, INRCA (Italian National Research Centres on Aging), Advanced Technology Center for Aging Research, Scientific and Technological Pole, Ancona, Italy

Eugenio Mocchegiani

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 program. Dr. Mocchegiani has authored or co-authored more than 200 peer-reviewed articles in the field of nutrition and gerontology and is a member of the editorial board of several journals dedicated to these thematic areas.

Affiliations and expertise

Director Biogerontologist, INRCA (Italian National Research Centres on Aging), Nutrition and Ageing Center, Scientific and Technological Pole, Ancona, Italy