Nutrition and the ageing process

Abstract

Ageing is a complex biological phenomenon, and many of the contributing mechanisms have not yet been identified. With increasing age there is an increased risk of development of a number of age-related pathologies. In recent years experimental evidence has highlighted the role of free radical-induced biomolecule damage in the pathogenesis of such diseases. It may be that antioxidant intervention, by inhibiting or reducing free radical toxicity, could alleviate or delay the symptoms of ageing and chronic disease. In this article some of the scientific evidence in support of this is presented. In addition, other dietary factors which have been shown to be of importance for the prevention/delay of onset of age-related pathologies are discussed.