Recent progress in the use of functional foods for older adults: A narrative review

Jędrusek‐Golińska, Anna; Górecka, Danuta; Buchowski, Maciej S.; Wieczorowska‐Tobis, Katarzyna; Gramza‐Michałowska, Anna; Szymandera‐Buszka, Krystyna

doi:10.1111/1541-4337.12530

Cited by 47 publications

(18 citation statements)

References 181 publications

(238 reference statements)

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“…Jędrusek-Golińska et al in their study found that functional foods are intended to improve the metabolic capacities and biochemical parameters in the human body and help in forestalling no communicable ailments, for example, cardiovascular infections (CVDs), malignant growth, diabetes type 2, and osteoporosis. Foods that have been agreeably exhibited to influence advantageously at least one objective elements of the body, past satisfactory dietary impacts, in a way that is important to either an improved condition of wellbeing and prosperity or decrease of the hazard to illnesses [11]. Continuing this aspect, researcher finds that dietary enhancements, useful foods, and nutraceuticals are additionally suggested for the administration of hyper tension and its related complexities.…”

Section: Introductionmentioning

confidence: 99%

RETRACTED ARTICLE: Seven spices of India—from kitchen to clinic

Kumar

2020

J. Ethn. Food

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Spices play a vital role in Indian cuisine since long time. These are the some of the most valuable items of domestic as well as industrial kitchens. The role of spices is to increase the palatability and used as a flavoring, coloring, and preservative agents. Rather than cooking spices is the part of many industry like medical, cosmetic, pharmaceutical and perfumery, and many more. In the current, study explores the role of spices in kitchen as well in medical industry as it acts as anti-proliferative, anti-hypercholesterolemia, anti-diabetic, and anti-inflammatory effects on human health. Spices also help to curing many diseases like diabetes, cardiovascular diseases, arthritis cancer, and AIDS. This review outlines the role of some spices used in the Indian kitchen for its flavor and taste which are potential to maintain a healthy heart.

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Section: Introductionmentioning

confidence: 99%

RETRACTED ARTICLE: Seven spices of India—from kitchen to clinic

Kumar

2020

J. Ethn. Food

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“…Healthful eating habits are positively related with good nutritional status as well as quality of life. Also, there are reduced rates of non‐communicable diseases such as heart diseases, obesity, cognitive decline, cancer, type 2 diabetes among others (Jędrusek‐Golińska et al, 2020; Stanner & Denny, 2009).…”

Section: Resultsmentioning

confidence: 99%

Green and grey: Nutritional lifestyle and healthful ageing in rural and urban areas of three sub‐Saharan African countries

Kyomuhendo

Adeola

2020

Bus Strat Dev

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Increased lifespan has resulted in a growing ageing population with non‐communicable diseases (NCDs) like cardiovascular disease, diabetes, cancer, among others that are chronic in nature. Thus, causing dependency, disability, poor quality of life, and increased medical costs. This paper uses South Africa, Ghana, and Uganda to understand how improved medical interventions and social‐economic conditions have increased life expectancy while changing dietary and disease patterns. The countries are chosen due to their variations in urbanization and ageing levels. South Africa is more urbanized (66%) with an 8% aged population, followed by Ghana (56.06%) with a 5.3% aged population and Uganda (23.77%) with a 4.5% aged population. Lately, healthy dietary patterns are encouraged to promote healthy ageing and prevent, slow and reverse NCDs, through consumption of organic foods (higher in wholegrain foods, vegetables, fruits, with low meat consumption). Organic products are considered healthier, nutritious, fresher, and environmentally friendly because their production excludes pesticides, chemical fertilizers, and chemical food additives. Through literature reviews, we identified how older persons' nutritional patterns in South Africa, Ghana, and Uganda have evolved and their impacts on ageing. Findings indicated rising incomes and urbanization leading to nutrition transition, with traditional foods being substituted with foods high in meat, fats, refined sugars, and oils. Consequently, a double burden of diseases that are communicable and non‐communicable is emerging. Changes in diets of older persons have promoted overweight/obesity and under nutrition/underweight. It is, therefore, necessary to use strategies that improve levels of organic food intake through educational programs to the aged and their families on how to control diets and lifestyles. Also, household organic food production can be promoted by encouraging growing vegetables and fruits. This will help boost older persons' nutritional wellbeing, as well as promote the production of local organic foods that are environmental friendly and socially sustainable.

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“…Still, a randomized control trial including a large population is needed to observe the true benefits of those nutrients' combination on COVID-19 patients. Supplementation can be applied for adults if their dietary components cannot meet the Recommended Dietary Allowance (Table 4) [151,152,153,154,155,156,157,158,159,160,161,162,163,164,165,166,167,168,169,170,171,172,173,174,175].…”

Section: Nutritional Intervention Strategies During Covid-19 Pandemicmentioning

confidence: 99%

Prospects of nutritional interventions in the care of COVID-19 patients

Alam¹,

Bhuiyan²,

Emon³

et al. 2021

Heliyon

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The novel coronavirus disease 2019 (COVID-19) has unfolded an unprecedented worldwide public health emergency with disastrous economic consequences. Around 96 million coronavirus cases have already been identified with over half a million deaths. Despite numerous efforts by the government as well as international organizations, these numbers are still increasing with a surprising rate. Although urgent and absolutely necessary, a reliable therapeutic or vaccine is still elusive and this status quo may remain for an uncertain period of time. Taken that into account, boosting up adaptive immunity through nutritional interventions may help subside this epidemic and save many lives. This review focuses on the nexus between a balanced diet and adaptive immunity, particularly, how a poor diet may lead to compromised immunity resulting in susceptibility to viral infections. Additionally, we discuss how nutrients (vitamins, minerals, trace elements) can be used as a tool to modulate immune response and thus impede viral infections. The study also summarizes nutritional recommendations to combat COVID-19 in different countries and territories as well as dietary sources of those key nutrients. Moreover, different nutritional intervention strategies based on different age groups, physiological and medical conditions were also included, and the challenges of nutritional interventions towards the care of COVID-19 patients are also discussed. Since the availability of a drug or vaccine is still uncertain, a balanced diet or nutrient therapy can be used as a robust strategy to combat COVID-19. Thus, we hope this review may help to make an informed decision with regard to diet choice both at individual level as well as clinical settings.

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Recent progress in the use of functional foods for older adults: A narrative review

Cited by 47 publications

References 181 publications

RETRACTED ARTICLE: Seven spices of India—from kitchen to clinic

RETRACTED ARTICLE: Seven spices of India—from kitchen to clinic

Green and grey: Nutritional lifestyle and healthful ageing in rural and urban areas of three sub‐Saharan African countries

Prospects of nutritional interventions in the care of COVID-19 patients

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