Effect of functional food ingredients: vitamin E modulation of cardiovascular diseases and immune status in the elderly.
Increased accumulation of free radicals over time reduces the effectiveness of antioxidant defense mechanisms and heightens the vulnerability of older individuals to a variety of oxidative insults and associated pathologic conditions. Both nutritive and nonnutritive components of foods may slow declines in certain body functions. Ingestion of vitamin E, an antioxidant nutrient, in amounts above current recommendations may reduce the risk of cardiovascular disease, enhance immune status, and otherwise modulate important degenerative conditions associated with aging. Early adoption of proper dietary habits helps adults to maintain quality of life as they age. Increased intake of vitamin E through selection of foods with large amounts of that vitamin and daily consumption of 5-8 servings of fruit and vegetables may reduce risk for cardiovascular disease and improve immune function in later life.
Meydani
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Vascular Biology Program, Jean Mayer US Department of Agriculture Human Nutrition Research Center on Aging, Tufts University, Boston, MA 02111, USA. mmeydani@hnrc.tufts.edu
D000328:Adult; D000368:Aged; D000375:Aging / Q000276:immunology / Q000378:metabolism*; D000975:Antioxidants / Q000627:therapeutic use*; D002318:Cardiovascular Diseases / Q000517:prevention & control*; D004032:Diet; D005502:Food; D005609:Free Radicals / Q000009:adverse effects; D006801:Humans; D012307:Risk Factors; D014810:Vitamin E / Q000276:immunology / Q000627:therapeutic use*
D000975:Antioxidants; D005609:Free Radicals; D014810:Vitamin E