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Effects of Nutrition and Functional Foods on Healthy Aging

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Geriatric Nutrition".

Deadline for manuscript submissions: 25 September 2024 | Viewed by 159

Special Issue Editor


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Guest Editor
Center for Integrative Conservation, Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, Menglun 666303, China
Interests: nutrition; immunology; polyunsaturated fatty acids; lipid metabolism; autoimmune diseases
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This past decade has seen an increase in aging research. Aging is defined as time-dependent functional decline and is a risk factor for several conditions in older people including cardiovascular diseases, diabetes mellitus, depression, dementia, sarcopenia, osteoporosis, cataract, and chronic obstructive pulmonary disease. On the other hand, successful aging in the absence of disease and disability while maintaining high cognitive and physical functioning is possible through the adoption of healthy lifestyles.

To date, twelve molecular, cellular, and systematic hallmarks of aging are proposed and these hallmarks provide a basis for anti-aging intervention. Nutrition and diet have emerged as major modifiable factors that modulate the aging process. Diet as a whole or certain nutrients and bioactive compounds can affect all the hallmarks of aging, accelerating or halting the pace of aging. Dietary restriction and certain dietary patterns have been shown to promote longevity. Some phytochemicals are shown to remarkably reverse the aging process. Identifying dietary factors and individual components will aid in the promotion of healthy aging and prevent or delay age-related diseases through healthy eating. This Special Issue welcomes research or review papers looking at the effects of nutrition and diet on aging, as well as exploring anti-aging functional foods.

Prof. Dr. Ping Zhang
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • anti-aging nutrients
  • diet diversity
  • gut microbiome
  • healthy aging
  • aging-related diseases
  • functional foods

Published Papers

This special issue is now open for submission.
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