Research links compounds intake and longevity
Researchers have for the first time established a link between the intake of polyphenols, plant derived micronutrients, and longevity, says a study.
It is for the first time that a scientific study associates high polyphenols intake with a 30 percent reduction in mortality in older adults.
The research, published in Journal of Nutrition, is the first to evaluate the total dietary polyphenol intake by using a nutritional biomarker and not only a food frequency questionnaire.
Polyphenols are naturally occurring compounds found largely in fruits, vegetables, coffee, tea, nuts, legumes and cereals.
More than 8,000 different phenolic compounds have been identified in plants. Polyphenols have antioxidant, anti-inflammatory, and anticarcinogenic effects.
Research is signed by Cristina Andres Lacueva, Montserrat Rabassa and Mireia Urpi Sarda, from the Department of Nutrition and Bromatology of the UB; Raul Zamora Ros (ICO-IDIBELL), and experts Antonio Cherubini (Italian National Research Centre on Aging), Stefania Bandinelli (Azienda Sanitaria di Firenze, Italy) and Luigi Ferrucci (National Institute on Ageing, United States).
In conclusion, the research proves that the overall mortality was reduced by 30 percent in participants who had rich-polyphenol diets (more than 650 mg/day) in comparison with the participants who had low-polyphenol intakes (less than 500 mg/day).
Raul Zamora Ros, first author of the study, points out that "results corroborate scientific evidence suggesting that people consuming diets rich in fruit and vegetables are at lower risk of several chronic diseases and overall mortality".
(Posted on 10-10-2013)