Personalized nutrition in ageing society: redox control of major-age related diseases through the NutRedOx Network (COST Action CA16112).

Josep A Tur, Claus Jacob, Patrick Chaimbault, Mohammad Tadayyon, Elke Richling, Nina Hermans, Claudia Nunes Dos Santos, Marc Diederich, Linda Giblin, Mourad Elhabiri, Caroline Gaucher, Pierre Andreoletti, Ana Fernandes, Michael Davies, Agnieszka Bartoszek, Mustapha Cherkaoui-Malki

Journal: Free radical research 2020;53(sup1):1163-1170

PMID: 30668224

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Abstract

A healthy ageing process is important when it is considered that one-third of the population of Europe is already over 50 years old, although there are regional variations. This proportion is likely to increase in the future, and maintenance of vitality at an older age is not only an important measure of the quality of life but also key to participation and productivity. So, the binomial "nutrition and ageing" has different aspects and poses considerable challenges, providing a fertile ground for research and networks. The NutRedOx network will focus on the impact of redox-active compounds in food on healthy ageing, chemoprevention, and redox control in the context of major age-related diseases. The main aim of the NutRedOx network is to gather experts from Europe, and neighbouring countries, and from different disciplines that are involved in the study of biological redox active food components and are relevant to the ageing organism, its health, function, and vulnerability to disease. Together, these experts will form a major and sustainable EU-wide cluster in form of the NutRedOx Centre of Excellence able to address the topic from different perspectives, with the long-term aim to provide a scientific basis for improved nutritional and lifestyle habits, to train the next generation of multidisciplinary researchers in this field, to raise awareness of such habits among the wider population, and also to engage with industry to develop age-adequate foods and medicines.

Address: Research Group on Community Nutrition and Oxidative Stress, University of the Balearic Islands & CIBEROBN (Physiopathology of Obesity and Nutrition CB12/03/30038), Palma de Mallorca, Spain.; Department of Pharmacy, Bioorganic Chemistry, Saarland State University, Saarbrücken, Germany.; LCP-A2MC, ICPM, University of Lorraine, Metz, France.; Pharmidex, London, UK.; Department of Chemistry, Division of Food Chemistry & Toxicology, Technic University of Kaiserslautern, Kaiserslautern, Germany.; Department of Pharmaceutical Sciences, Research Group NatuRA - Natural Products and Food Research & Analysis, University of Antwerp, Antwerp, Belgium.; Institute of Experimental and Technic Biology, Oeiras, Portugal.; Institute of Chemical and Biological Technology 'António Xavier', New University of Lisbon, Lisboa, Portugal.; Laboratory of Molecular and Cellular Biology of Cancer, Hospital Kirchberg, Luxembourg, Europe.; College of Pharmacy, Seoul National University, Seoul, South Korea.; Teagasc Food Research Centre, Moorepark, Fermoy Co., Cork, Ireland.; Laboratory of Molecular Innovation and Applications, University of Strasbourg, Strasbourg, France.; University of Lorraine, CITHEFOR, Nancy, France.; Bio-PeroxIL, UFR of Life, Earth and Environmental Sciences, University of Bourgogne, Dijon, France.; CBIOS, Lusofona University Research Center for Biosciences & Health Technologies, Lisboa, Portugal.; Department of Biomedical Sciences, Panum Institute, University of Copenhagen, Copenhagen, Denmark.; Department of Chemistry, Technology and Biotechnology - Food, Faculty of Chemistry, Gdansk, Poland.; Laboratoire Bio-PeroxIL EA7270, University Bourgogne Franche-Comté, Dijon, France.

DOI: 10.1080/10715762.2019.1572890

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MeSH Terms: Community Networks, Disease, Europe, Healthy Aging, Humans, Nutritional Status, Oxidation-Reduction