Anti-Aging Activity of Food Components and Its Molecular Basis

Dear Colleagues,

In recent years, various foods and food-derived components have been reported to exhibit health benefits and even anti-aging effects. In particular, it has become clear that some foods and food-derived components not only exhibit anti-aging effects on various organs and tissues, such as the brain, muscles, skin and intestines, but also activate interactions among them, and many studies have recently been reported that have clarified the molecular basis of these effects. In this Special Issue, we would like to accept research that approaches the clarification of various anti-aging effects shown by various food components and their molecular basis or the mechanism of activation of interactions between organs and tissues by food components or their networks. We welcome your contributions.

Prof. Dr. Yoshinori Katakura
Guest Editor

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