Vascular Biology Program, Jean Mayer USDA-Human Nutrition Research Center on Aging at Tufts University, Tufts University, Medford, Massachusetts 02155, USA
Address for correspondence: Dr. Mohsen Meydani, Vascular Biology Program, Jean Mayer USDA-Human Nutrition Research Center on Aging at Tufts University, Boston, MA 02111. Voice: 617-556-3126; fax: 617-556-3224.
MMeydani{at}HNRC.TUFTS.edu
The nutritional status and needs of elderly people are associated
with age-related biological and often socioeconomic changes.
Decreased food intake, a sedentary lifestyle, and reduced energy
expenditure in older adults altogether become critical risk
factors for malnutrition, especially protein and micronutrients.
Surveys indicate that the elderly are particularly at risk for
marginal deficiency of vitamins and trace elements. Changes
in bodily functions, together with the malnutrition associated
with advancing age, increase the risk of developing a number
of age-related diseases. Chronic conditions pose difficulties
for the elderly in carrying out the activities of daily living
and may increase the requirements for certain nutrients due
to changes in absorptive and metabolic capacity. Free radicals
and oxidative stress have been recognized as important factors
in the biology of aging and of many age-associated degenerative
diseases. In this regard, modulation of oxidative stress by
calorie restriction, as demonstrated in animal models, is suggested
as one mechanism to slow the aging process and the decline of
body functions. Therefore, dietary components with antioxidant
activity have received particular attention because of their
potential role in modulating oxidative stress associated with
aging and chronic conditions. Several studies have indicated
potential roles for dietary antioxidants in the reduction of
degenerative disease such as vascular dementia, cardiovascular
disease, and cancer. In support of epidemiological studies,
our recent studies indicate that the antioxidant properties
of vitamin E and polyphenols present in green tea may contribute
to reducing the risk of cardiovascular disease, in part by reducing
the susceptibility of low density lipoproteins to oxidation,
decreasing the vascular endothelial cell expression of pro-inflammatory
cytokines, and decreasing the expression of adhesion molecules
and monocyte adhesion. Recently, we also demonstrated that these
dietary antioxidants may have a preventive role in cancer, potentially
through the suppression of angiogenesis by inhibiting interleukin-8
production and the cell junction molecule VE-cadherin. These
findings concur with epidemiologic, clinical, and animal studies
suggesting that the consumption of green tea and vitamin E is
associated with a reduced risk of cardiovascular disease and
cancer, the leading causes of morbidity and mortality among
the elderly.
