Potential implications of polyphenols on aging considering oxidative stress, inflammation, autophagy, and gut microbiota. Issue 13 (20th July 2021)

• Record Type: Journal Article
• Authors: Wu, Min; Luo, Qingying; Nie, Rongxuan; Yang, Xingpan; Tang, Zizhong; Chen, Hong
• Is Part Of: Critical reviews in food science and nutrition. Volume 61:Issue 13(2021)
• Page Start: 2175
• Page End: 2193
• Publication Date: 2021-07-20
• Subjects: polyphenol -- aging -- oxidative stress -- inflammation -- autophagy -- gut microbiota; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2020.1773390
• Languages: English
• ISSNs: 1040-8398

Abstract

Abstract: Naturally occurring compounds polyphenols are secondary metabolites of plants, comprised several categories, namely, flavonoids, phenolic acids, lignans and stilbenes. The biological aging process is driven by a series of interrelated mechanisms, including oxidative stress, inflammation status, and autophagy function, through diverse signaling pathways. Moreover, the crucial role of gut microbiota in regulating aging and health status was widely demonstrated. In recent years, the potential anti-aging benefits of polyphenols have been gaining increasing scientific interest due to their capability to modulate oxidative damage, inflammation, autophagy, and gut microbiota. This review highlights the influence of polyphenols in preventing aging disorders and augmenting lifespan based on the influence of oxidative stress, inflammation, autophagy, and gut microbiota, and encourages research on novel polyphenol-based strategies and clinical trials to develop a nutrition-oriented holistic anti-aging therapy.