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Nutraceuticals and Functional Foods in Aging and Aging-Associated Diseases

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Nutrition, Food and Diet in Ageing and Longevity

Part of the book series: Healthy Ageing and Longevity ((HAL,volume 14))

Abstract

Aging results in a gradual decline in the physiological functions of the body and is often accompanied by aging-associated diseases, which may have a great impact on the quality of life. Allopathic medicines are prescribed to alleviate the symptoms, but their use is associated with plenty of side effects and high cost. Recently, nutraceuticals and functional foods market has boomed and caught attention of the general public owing to their medicinal properties and health benefits, especially in safeguarding and treating chronic diseases. Nutraceuticals can be classified into phenolic compounds, carotenoids, organosulfur compounds, polyunsaturated fatty acids, minerals and vitamins that are useful in decelerating aging process and preventing aging-associated diseases. Nutraceuticals act mainly by boosting the immune system against cellular oxidation, improving the balance of gut flora and lowering blood cholesterol levels. Moreover, they may enhance health span by preventing/slowing down age-associated diseases such as Parkinson’s disease, Alzheimer’s disease, cardiovascular diseases, type 2 diabetes mellitus, osteoarthritis and cancer.

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Acknowledgements

Authors are thankful to Science and Engineering Research Board, University Grants Commission and Council of Scientific and Industrial Research, New Delhi (CSIR Project No. 38(1419)/16/EMR-II) for providing financial assistance.

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Authors and Affiliations

  1. Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, Punjab, India

    Jatinder Pal Singh & Amritpal Kaur

  2. P.G. Department of Biotechnology, Khalsa College, Amritsar, 143002, Punjab, India

    Balwinder Singh

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  1. Department of Molecular Biology and Genetics, Aarhus University, Aarhus C, Denmark

    Suresh I. S. Rattan

  2. Department of Biotechnology, Guru Nanak Dev University, Amritsar, Punjab, India

    Gurcharan Kaur

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This study was funded by Science and Engineering Research Board, University Grants Commission and Council of Scientific and Industrial Research, New Delhi (CSIR Project No. 38(1419)/16/EMR-II).

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All authors declare they have no conflict of interest.

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Singh, J.P., Singh, B., Kaur, A. (2021). Nutraceuticals and Functional Foods in Aging and Aging-Associated Diseases. In: Rattan, S.I.S., Kaur, G. (eds) Nutrition, Food and Diet in Ageing and Longevity. Healthy Ageing and Longevity, vol 14. Springer, Cham. https://doi.org/10.1007/978-3-030-83017-5_12

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