Healthy human aging: intrinsic and environmental factors

Sgarbieri, Valdemiro Carlos; Pacheco, Maria Teresa Bertoldo

doi:10.1590/1981-6723.00717

Acessibilidade / Reportar erro

Brasil

Brazilian Journal of Food Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Review Article • Braz. J. Food Technol. 20 • 2017 • https://doi.org/10.1590/1981-6723.00717 copy

Healthy human aging: intrinsic and environmental factors

Envelhecimento humano saudável: fatores intrínsecos e ambientais

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This review is an attempt to compile current knowledge on concepts and transformations that occur naturally in the human body and that characterize what is defined today as biological aging with quality of life and longevity. Many authors define natural aging as a continuous and uninterrupted process, which occurs in the human body causing structural and functional changes, classified as: cumulative, progressive, intrinsic and deleterious (CUPID). Usually these changes begin early in life and culminate in physical death. Genetic, chemical and biochemical changes lead to progressive degeneration of cells, tissues and organs, body systems and the organism as a whole, leading to loss of structures and functions due to aging. All these changes were discussed in some detail in the review here presented. We concluded that aging is not genetically determined, resulting in the accumulation of cellular and tissue damage, particularly in chromatin and DNA within cells, in addition to structural and bioactive proteins that command the general metabolism. Environmental factors such as feeding (nutrition) and lifestyle were also discussed.

Keywords:
Biological aging; CUPID; Natural aging; Progressive degeneration

Measures	Anatomical Indexes
Weight	Increase until 50 and reduction from 60 onwards
Thoracic index	Increase from 34-40; reduction from 40 onwards
Biacromial diameter	Increase from 35-39; reduction from 55 onwards
Chest width	Increase from 50-54
Depth of the chest	Increase from 50-54
Sitting height	Increase from 35-39; subsequent reduction
Head circumference	Increase from 35-39; reduction from 54 onwards
Head length	Increase from 50-54
Head width	Increase until 40; slight subsequent decrease
Cephalic and facial indexes	Increase from 75-79
Total facial height	Increase from 30-34; subsequent reduction
Facial index	Increase from 25-29; subsequent reduction
Upper face index	Increase from 30-34; reduction from 55 onwards
Nasal height	Increase from 55-59
Nasal width	Increased in all age groups with age

Physiological system	Aging effect
Skin	Dry
	Wrinkling
	Excessive pigmentation
	Loss of elasticity
	Dilated capillaries
Oropharyngeal	Poor dentition
	Xerostomia (reduced salivary flow)
	Distortion of the sense of taste
	Reduced olfactory discrimination)
Gastrointestinal	Esophagus: motility disorders
	Stomach: delayed emptying
	Small intestine: intact structure and function
	Colon and rectum: constipation and incontinence
Cardiovascular	Thickening of the heart wall
	Increased collagen and stiffness of the large arteries
	Different opinions on the effect of the heart size
Pulmonary	Tissue stiffening
	Reduced vital capacity
	Decrease of maximal oxygen consumption
	Reduced respiratory capacity
	Reduced glomerular filtration rate
	Reduced renal blood flow
	Decrease in urinary creatine excretion
	Low sodium levels
	Reduction in renal concentrating capacity
Endocrine	Changes in the circulating hormone levels and their actions
Nervous	Reduced sensory perception
	Reduced muscle response to stimuli
	Loss of cognitive function and memory
	Brain cell loss

Region	Function	Enzymes structures and/or characteristic processes
Alimentary Canal
Mouth	Mechanical maceration	Teeth
	Wetting action, beginning of carbohydrate digestion	Saliva containing enzymes (salivary amylase)
	Appetite stimulation	Taste buds
Pharynx and esophagus	Swallow	Esophageal peristalsis
Pharynx and esophagus	Transport of food to the stomach	Esophageal peristalsis
Stomach	Eliminate exogenous bacteria	Hydrochloric acid secreted by gastric glands and also pepsin
	Protein digestion	Muscle contractions
	Conversion of chewed food into semiliquid form	Stimulation and secretion of gastric juice
	Production of gastrointestinal hormone
Small intestine	Completion of protein and carbohydrate digestion	Several enzymes released by the intestinal wall and pancreas
	Beginning and completion of lipid digestion	Pancreatic enzymes and hepatic bile
	Nutrient absorbed into the blood stream	Intestinal villi
	Production of secretin	Stimulation of bile secretion and pancreatic juice
Large intestine	Absorption of water and minerals	Microvilli on surface of cells lining the intestinal wall
Glands and accessory organs
Pancreas	Two types of cells:	Pancreatic amylase, lipase
	Acinar cells produce many enzymes	Insulin, glucagon,
	Islet cells produce hormones
	somatostatin that regulate blood sugar levels
Liver	Storage and release of carbohydrates; conversion of amino acids into carbohydrates	All processes happen in all cells
	Fat packaging for transport
	Regulation of cholesterol levels
	HDL and LDL synthesis
	Bile secretion
	Fat-soluble vitamins storage
	Synthesis of proteins present in blood plasma
	Inactivation of hormones
	Inactivation of foreign substances, e.g., alcohol, drugs

Secretory factors	Changes of functions
1. Thymus
Thymosin α-1	→ Decrease in:
Thymulin	Secretory factors
Thymopoietin
Thymic humoral factor
2. Stem cell differentiation	→ Decrease in:
Affected by:	Auxiliary T cell ratio
Bone marrow	Alloantigen-specific Tk
Thymosin	Number of natural killer cells
Colony-stimulating factor	Increase in:
Interleukin-3	T cell ratio
	B cell/T cell ratio
	Changes in:
	B cell characteristics
	Antibody production
3. Consequences of 1 and 2	→ Increase in:
	Tissue graft tolerance
	Cancer incidence
	Autoimmune disease
	Infectious disease

Age	Estimated number of oocytes
Fetus (4 months)	3,500,000
At birth	733,000
4-10 years	500,000
11-17 years	390,000
18-24 years	162,000
25-31 years	80,000
32-38 years	62,000
39-45 years	11,000

Phytochemical	A	B	C	E	F	G	H	I
Carotenoids	➢		➢	➢
Phytosterols	➢	➢					➢
Saponins	➢	➢		➢			➢
Glucosinolates	➢	➢					➢
Polyphenols	➢	➢	➢	➢	➢	➢		➢
Sulfides	➢	➢	➢	➢	➢	➢	➢
Monoterpenes	➢	➢
Phytoestrogens	➢		➢

Distribution: base/upper levels	Frequency
1- Habits and lifestyle: physical activity, healthy diet (preferably followed by siesta after a meal)	Daily activities that constitute a healthy lifestyle
2- Fruits and vegetables; mainly whole grains and whole grain breads; olive oil; beans, nuts, legume seeds, potatoes; herbs, spices; wine (during meals) and water	These foods constitute the basis of Mediterranean diet and are present in almost every meal
3- Fishes and sea products	Daily or weekly consumption
4- Poultry and eggs, cheese and yogurt	Every 2 days or weekly
5- Meat and sweets	Less frequent (moderate portions)

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Maria Teresa Bertoldo Pacheco, Instituto de Tecnologia de Alimentos (ITAL), Centro de Ciência e Qualidade de Alimentos, Av. Brasil, 2880, Jardim Chapadão, Caixa Postal: 139, CEP: 13070-178, Campinas/SP - Brazil, e-mail: mtb@ital.sp.gov.br