Fruits and vegetables high in plant polyphenols are proving to be effective in decelerating the aging process, enhancing brain health, and warding off diseases associated with aging. Their robust antioxidant and anti-inflammatory qualities provide a natural method for promoting healthier aging and lessening reliance on medications.
A recent review article explored the effects of dietary plant polyphenols on aging. As individuals grow older, they become more susceptible to metabolic disorders, neurodegenerative diseases, and cancer. These risks can be influenced by environmental factors, lifestyle choices, and genetics. Finding strategies to decelerate aging and enhance life quality for the elderly is crucial.
The research showed that a higher intake of polyphenols from the Green-MED diet not only slowed down biological aging but also decreased visceral and intrahepatic fat, enhanced insulin sensitivity, and positively affected brain function. The Green-MED diet, a low-calorie regimen, features foods such as green tea, walnuts, and Mankai, an aquatic plant rich in polyphenols. This diet focuses on plant-based foods while minimizing processed and red meats.
Polyphenols could safeguard against oxidative stress and bolster immune response, metabolism, gut health, and cognitive abilities, thereby lowering the incidence of cancer, neurodegenerative disorders, and cardiovascular diseases. Their protective effects against oxidative stress and enhancements to immune function, metabolism, gut health, and cognitive performance might decrease the likelihood of these serious health issues.
A practical guideline is to incorporate colorful fruits and vegetables into your diet. To benefit from a diverse range of polyphenols, include an array of plant foods such as strawberries, pomegranates, green tea, broccoli, apples, walnuts, and onions on your plate. Foods rich in polyphenols are often also high in fiber, which can help reduce the risk of heart disease and colon cancer.
To view the original scientific study click below:
Phytonutrients in the promotion of healthspan: a new perspective
