Shivangi Srivastava, Vinay Kumar Pandey, Anurag Singh, Aamir Hussain Dar
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Exploring the Potential of Treating Sarcopenia through Dietary Interventions
Sarcopenia, the age-related loss of muscle mass and function, is a growing concern as the global population continues to age. It is associated with physical disability, decreased quality of life, and increased risk of falls and fractures. Nutritional interventions have been suggested to be effective in the prevention and treatment of sarcopenia. According to cross-sectional studies, the prevalence of sarcopenia in people with heart failure (HF) is 38% for men and 32% for women, contributing to cardiac fragility, a lower quality of life, and an increased risk of death. A rising number of research studies have been performed to investigate the role of certain nutrients on muscle mass or function, as appropriate nutrition is crucial for muscle maintenance. The goal of this systematic review is to outline the present evidence for exercise and nutritional interventions as potential contributors to the treatment of sarcopenia and frailty (decreased muscle mass and physical function), as well as the threat of underlying cardiac metabolic comorbidity in individuals who have heart failure (HF), cancer, CVDs, and other health problems. The biochemical properties of natural foods play a crucial role in the prevention and treatment of sarcopenia. This review explores the effectiveness of nutritional interventions for the prevention and treatment of sarcopenia.
期刊介绍:
The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet.
Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:
-Biochemistry of postharvest/postmortem and processing problems
-Enzyme chemistry and technology
-Membrane biology and chemistry
-Cell biology
-Biophysics
-Genetic expression
-Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods
Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:
-Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease
-The mechanism of the ripening process in fruit
-The biogenesis of flavor precursors in meat
-How biochemical changes in farm-raised fish are affecting processing and edible quality