Nelson Vergel
Founder, ExcelMale.com
Nutrigerontology: a key for achieving successful ageing and longevity
Immunity & Ageing 21 May 2016
"Mediterranean Diet (MedDiet) is one of the most studied healthy dietary patterns. It is an alimentary regimen with low-glycaemic index and low animal protein intake that contains phytochemical compounds found in vegetables, fruits, red wine, olive oil or nuts, with anti-inflammatory and anti-oxidant effects.
Extra-virgin olive oil (EVOO) is full of these compounds, such as hydroxytyrosol, tyrosol and secoiridoids.
The aim of the study of Accardi et al., was to analyse the nutraceutical properties of table green olives Nocellara del Belice, a traditional Mediterranean food, since little is known about the role of olives as nutraceutics. After the intake of 12 olives a day for 30 days, a significant decrease of malondialdehyde, a molecule related to oxidative stress, was observed. In addition, the level of interleukin-6 (IL-6) underwent a significant reduction, demonstrating how this food could be able to modulate the inflammatory response. Moreover, it was noteworthy the reduction of fat mass with an increase of muscle mass, suggesting a possible effect on long time assumption of table olives on body mass variation [9]."
Dietary phytochemicals and neuro-inflammaging: from mechanistic insights to translational challenges
Immunity & Ageing 14 April 2016
"Anthocyanins are a class of flavonoids consisting of water-soluble colored pigments. Berry fruits with red, blue or purple colors constitute one of the most important sources of dietary anthocyanins [128]. These compounds are consumed as part of a normal diet and in the United States the human intake of anthocyanins has been approximately estimated to be 180–255 mg/day. Anthocyanins after ingestion reach the circulatory system within 0.25–2 h [129]. Several studies have indicated that anthocyanins from berries may enhance cognitive and motor function during aging due primarily to their antioxidant and neuroprotective properties [130, 131]. Although only a few studies have explored the specific actions of anthocyanins in the context of neuroinflammation, it was recently reported in an experimental model of multiple sclerosis (MS) that anthocyanins (100 mg/kg) suppress the secretion of pro-inflammatory mediators and protect cellular components against oxidative damages induced by demyelination [132]. Moreover, in high-fat-fed animals chronic intake of an anthocyanin extract from blackberry (25 mg/kg) may be capable of preventing the detrimental effects of neuroinflammation with positive effects on synaptogenesis and synaptic plasticity [133]. Anthocyanins protect neuronal cells from pro-oxidant and pro-inflammatory damage via diverse mechanisms…..Virgin olive oil (VOO) and extra-virgin olive oil (EVOO) are extracted from olive fruits of Olea europea and their health beneficial effects are well established
There is also mounting evidence that dietary supplementation with anthocyanins improve aspects of memory and cognition in older adults. First, supplementation with anthocyanins (300 mg/d) to healthy adults (n 120, 40–74 years) for 3 weeks decreased the plasma concentrations of several NF-κB-regulated pro-inflammatory mediators [175]. Furthermore, a dietary intervention with an anthocyanin-maqui berry extract (486 mg/d) improve oxidative status (Oxidised LDL and F2-isoprostanes) in healthy, overweight, and smoker subjects (n 42 participants, 45–65 years) after 4 weeks of supplementation [176]. Daily consumption of blueberry juice for 12 weeks containing anthocyanins at 877 mg/L improved memory function in older adults with early memory decline (n 9, mean age 76.2) [177]. Anthocyanins comprise 46 % of detected polyphenols in samples of Concord grape juice. Subjects (n 21, mean age 76 years) who received this grape juice for 16 weeks showed increased neural activation in cortical regions along with improved memory function [178]. A recent randomised clinical trial was conducted to assess changes in cognitive function of older adults (n 49, +70 years) with mild-to-moderate dementia after daily consumption of an anthocyanin-rich juice (200 ml/d) over 12 weeks. Secondary outcomes included also blood anti-inflammatory markers (CRP and IL-6). Improvements in verbal fluency, short-term memory and long-term memory were found in the intervention arm but markers of inflammation were not altered [179]."
Immunity & Ageing 21 May 2016
"Mediterranean Diet (MedDiet) is one of the most studied healthy dietary patterns. It is an alimentary regimen with low-glycaemic index and low animal protein intake that contains phytochemical compounds found in vegetables, fruits, red wine, olive oil or nuts, with anti-inflammatory and anti-oxidant effects.
Extra-virgin olive oil (EVOO) is full of these compounds, such as hydroxytyrosol, tyrosol and secoiridoids.
The aim of the study of Accardi et al., was to analyse the nutraceutical properties of table green olives Nocellara del Belice, a traditional Mediterranean food, since little is known about the role of olives as nutraceutics. After the intake of 12 olives a day for 30 days, a significant decrease of malondialdehyde, a molecule related to oxidative stress, was observed. In addition, the level of interleukin-6 (IL-6) underwent a significant reduction, demonstrating how this food could be able to modulate the inflammatory response. Moreover, it was noteworthy the reduction of fat mass with an increase of muscle mass, suggesting a possible effect on long time assumption of table olives on body mass variation [9]."
Dietary phytochemicals and neuro-inflammaging: from mechanistic insights to translational challenges
Immunity & Ageing 14 April 2016
"Anthocyanins are a class of flavonoids consisting of water-soluble colored pigments. Berry fruits with red, blue or purple colors constitute one of the most important sources of dietary anthocyanins [128]. These compounds are consumed as part of a normal diet and in the United States the human intake of anthocyanins has been approximately estimated to be 180–255 mg/day. Anthocyanins after ingestion reach the circulatory system within 0.25–2 h [129]. Several studies have indicated that anthocyanins from berries may enhance cognitive and motor function during aging due primarily to their antioxidant and neuroprotective properties [130, 131]. Although only a few studies have explored the specific actions of anthocyanins in the context of neuroinflammation, it was recently reported in an experimental model of multiple sclerosis (MS) that anthocyanins (100 mg/kg) suppress the secretion of pro-inflammatory mediators and protect cellular components against oxidative damages induced by demyelination [132]. Moreover, in high-fat-fed animals chronic intake of an anthocyanin extract from blackberry (25 mg/kg) may be capable of preventing the detrimental effects of neuroinflammation with positive effects on synaptogenesis and synaptic plasticity [133]. Anthocyanins protect neuronal cells from pro-oxidant and pro-inflammatory damage via diverse mechanisms…..Virgin olive oil (VOO) and extra-virgin olive oil (EVOO) are extracted from olive fruits of Olea europea and their health beneficial effects are well established
There is also mounting evidence that dietary supplementation with anthocyanins improve aspects of memory and cognition in older adults. First, supplementation with anthocyanins (300 mg/d) to healthy adults (n 120, 40–74 years) for 3 weeks decreased the plasma concentrations of several NF-κB-regulated pro-inflammatory mediators [175]. Furthermore, a dietary intervention with an anthocyanin-maqui berry extract (486 mg/d) improve oxidative status (Oxidised LDL and F2-isoprostanes) in healthy, overweight, and smoker subjects (n 42 participants, 45–65 years) after 4 weeks of supplementation [176]. Daily consumption of blueberry juice for 12 weeks containing anthocyanins at 877 mg/L improved memory function in older adults with early memory decline (n 9, mean age 76.2) [177]. Anthocyanins comprise 46 % of detected polyphenols in samples of Concord grape juice. Subjects (n 21, mean age 76 years) who received this grape juice for 16 weeks showed increased neural activation in cortical regions along with improved memory function [178]. A recent randomised clinical trial was conducted to assess changes in cognitive function of older adults (n 49, +70 years) with mild-to-moderate dementia after daily consumption of an anthocyanin-rich juice (200 ml/d) over 12 weeks. Secondary outcomes included also blood anti-inflammatory markers (CRP and IL-6). Improvements in verbal fluency, short-term memory and long-term memory were found in the intervention arm but markers of inflammation were not altered [179]."
