Liu Jingying, Dong Kexin, Deng Qiuyu, Zou Zhichao, Chen Siqi, Feng Nianjie, Wang Jingyi, Huang Huang, Wu Qian
Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratoy of Industrial Microbiology, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, 430068, Hubei, PR China.
Curr Res Food Sci. 2025 Aug 9;11:101163. doi: 10.1016/j.crfs.2025.101163. eCollection 2025.
With the aging of the population, diseases of aging such as Alzheimer's disease, diabetes and coronary heart disease are gradually becoming a key concern in global health. Dietary polyphenols, as a natural antioxidant with biological activities such as anti-inflammatory, anti-glycation, and anticancer, can effectively prevent and treat these diseases through a variety of mechanisms. However, the current means of prevention and control for these age-related diseases are still insufficient, especially the lack of reviews and studies on systematic regulation from a dietary perspective. Therefore, in this paper, we will review the bioactivity of dietary polyphenols and their regulatory mechanisms on aging-related diseases, the relationship between dietary polyphenols and cell signaling pathways and the microbiome, and the creation of polyphenol-based functional anti-aging foods, so as to provide new ideas and methods for the intervention of geriatric diseases from the perspective of dietary regulation.
随着人口老龄化，阿尔茨海默病、糖尿病和冠心病等老年疾病正逐渐成为全球健康领域的关键关注点。膳食多酚作为一种具有抗炎、抗糖化和抗癌等生物活性的天然抗氧化剂，能够通过多种机制有效预防和治疗这些疾病。然而，目前针对这些与年龄相关疾病的防控手段仍然不足，尤其是缺乏从饮食角度进行系统调控的综述和研究。因此，在本文中，我们将综述膳食多酚的生物活性及其对衰老相关疾病的调控机制、膳食多酚与细胞信号通路及微生物群的关系，以及基于多酚的功能性抗衰老食品的创制，以便从饮食调控角度为老年疾病的干预提供新的思路和方法。
