Arnold Marcellus, Rajagukguk Yolanda Victoria, Gramza-Michałowska Anna
Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland.
Foods. 2021 Mar 19;10(3):656. doi: 10.3390/foods10030656.
The elderly population is increasing globally and is predicted to reach 1.5 billion in 2050. The quality of life of the elderly must be concerned, for example, with developing functional food for the elderly. In this article, the development of functional food to reduce the risk of osteoporosis in the elderly is reviewed. Oxidative stress is one of the factors which accelerates osteoporosis. Various antioxidants, including vitamin C, vitamin E, polyphenols, or lycopene, have been proven by former studies to have antioxidant activity, therefore, could reduce the risk of osteoporosis. Additionally, the application of eggshell powder in various food products has been reported to improve calcium intake, and its usage is environmentally sustainable as this could contribute to reducing food waste. The application of both antioxidants and calcium could be a good combination, but the amount of some antioxidants must be concerned so it would not interfere with the bioavailability of calcium. Therefore, this review aims to explore the functional food for the elderly to reduce the risk of osteoporosis, particularly with antioxidants and calcium from chicken eggshells. The eating preference and dietary pattern of the elderly are also considered to determine the suitable form of functional food for the elderly. The results presented in the study may be the basis for the development of new calcium-enriched food products for the elderly.
全球老年人口正在增加，预计到2050年将达到15亿。老年人的生活质量必须得到关注，例如开发适合老年人的功能性食品。本文综述了降低老年人骨质疏松风险的功能性食品的发展情况。氧化应激是加速骨质疏松的因素之一。包括维生素C、维生素E、多酚或番茄红素在内的各种抗氧化剂，已被先前的研究证明具有抗氧化活性，因此可以降低骨质疏松的风险。此外，据报道，在各种食品中添加蛋壳粉可以提高钙的摄入量，并且其使用在环境方面是可持续的，因为这有助于减少食物浪费。抗氧化剂和钙的联合应用可能是一个很好的组合，但必须注意某些抗氧化剂的用量，以免干扰钙的生物利用度。因此，本综述旨在探索适合老年人的、可降低骨质疏松风险的功能性食品，特别是含有来自鸡蛋壳的抗氧化剂和钙的食品。同时，研究还考虑了老年人的饮食偏好和饮食习惯，以确定适合老年人的功能性食品形式。该研究结果可能为开发新型富含钙的老年食品提供依据。
