Importance of Diet, Genetic and Lifestyle on Human Aging, Health and Cognition

Several intrinsic/extrinsic factors will interfere in our body, deciding human health, lifespan, and cognitive impairment, from conception to old age. It has become clear in recent years that the ageing process is not only a matter of years of life, but also a result of a number of biological processes involving multicausal factors correlated with age. To a certain degree, it is possible to regulate extrinsic factors, such as diet, environmental conditions, and lifestyle, differently from intrinsic factors such as genetic characteristics inherited. The aim of the book “Factors on Aging, Memory and Cognitive Decline” is to explain the effect of these various factors, which can either contribute to metabolic disorders and metabolic diseases or enhance metabolic equilibrium. A conceptualization of how these factors naturally interact is discussed in the first chapter, while the mechanisms responsible for cell and tissue degradation in human diseases and ageing are defined in Chapter 2. Chapters 3 to 6 identify the interaction of nutrient and non-nutrient food components and metabolites in general metabolism, health, memory and cognition, either improving or worsening the metabolic balance. Relevant foods and specific dietary habits that can lead to the preservation of metabolic equilibrium and cognitive function, retardation of normal ageing and related processes are discussed in Chapters 7 to 10. With most dietary profiles and patterns suggesting deficiency in some basic nutrients and over intake of unhealthy dietary components, Chapters 11 and 12 address the key issues prevailing. This up-to-date research collection extends the awareness and highlights the interrelationship between many sciences, such as food, chemistry, biochemistry, nutritional, medicinal, and pharmaceutical sciences, in a multidisciplinary approach. Some ideas are provided as potential perspectives on research in these fields.

Author(s) Details

Valdemiro Carlos Sgarbieri
Faculty of Food Engineering, State University of Campinas, Campinas, São Paulo, Brazil.

Maria Teresa Bertoldo Pacheco
Institute of Food Technology (ITAL), Campinas, São Paulo, Brazil.

Nádia Fátima Gibrin
“Universidade Paulista” (UNIP), Campinas, São Paulo, S.P., Brazil.

Denise Aparecida Gonçalves de Oliveira
“Universidade Paulista” (UNIP), Campus Jundiaí, S.P., Brazil.

Maria Elisa Caetano Silva
Institute of Food Technology (ITAL), Campinas, São Paulo, Brazil.

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