Effects of Nutrition and Functional Foods on Healthy Aging

Dear Colleagues,

This past decade has seen an increase in aging research. Aging is defined as time-dependent functional decline and is a risk factor for several conditions in older people including cardiovascular diseases, diabetes mellitus, depression, dementia, sarcopenia, osteoporosis, cataract, and chronic obstructive pulmonary disease. On the other hand, successful aging in the absence of disease and disability while maintaining high cognitive and physical functioning is possible through the adoption of healthy lifestyles.

To date, twelve molecular, cellular, and systematic hallmarks of aging are proposed and these hallmarks provide a basis for anti-aging intervention. Nutrition and diet have emerged as major modifiable factors that modulate the aging process. Diet as a whole or certain nutrients and bioactive compounds can affect all the hallmarks of aging, accelerating or halting the pace of aging. Dietary restriction and certain dietary patterns have been shown to promote longevity. Some phytochemicals are shown to remarkably reverse the aging process. Identifying dietary factors and individual components will aid in the promotion of healthy aging and prevent or delay age-related diseases through healthy eating. This Special Issue welcomes research or review papers looking at the effects of nutrition and diet on aging, as well as exploring anti-aging functional foods.

Prof. Dr. Ping Zhang
Guest Editor

Manuscript Submission Information

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

• anti-aging nutrients
• diet diversity
• gut microbiome
• healthy aging
• aging-related diseases
• functional foods