Special Issue Editor:
Guest Editor
Prof. Guiju Sun
School of Public Health, Southeast University, China
E-mail: gjsun@seu.edu.cn
Prof. Zhao Wang
School of Pharmaceutical Sciences, Tsinghua University, China
E-mail: zwang@tsinghua.edu.cn
Prof. Xiang Gao
School of Public Health, Fudan University, China
E-mail: Xiang_gao@fudan.edu.cn
Co-editors
Prof. Guoxun Chen
College of Food Science and Technology, Huazhong Agricultural University, China
E-mail: gchen6@utk.edu
Prof. Wenyi Kang
National R & D Center for Edible Fungus Processing Technology, Henan University, China
E-mail: kangweny@hotmail.com
Prof. Yajun Lin
Institute of Geriatrics, Beijing Hospital, China
E-mail: linyajun2000@126.com
Prof. Shao-Kang Wang
School of Public Health, Southeast University, China
E-mail: shaokangwang@seu.edu.cn
Deputy Chief Physician Lei Shi
West China Hospital, Sichuan University, China
E-mail: Shileiaini_123@163.com
Associate Prof. Wang Liao
School of Public Health, Southeast University, China
E-mail: wangliao@seu.edu.cn
Description
The nutritional metabolism and needs of elderly people also undergo significant changes during the aging. Nutritional intervention, which is either addressed by the supplementation of functional foods or the alterations of the dietary pattern, is crucial for alleviating physiological decline and preventing chronic diseases for the elderly people. Hereby, the development of healthy foods or the implementation of healthy dietary pattern for the aging population has become a research hotspot in response to the nutritional needs of the elderly. This special issue, dedicated to the anti-ageing effects and mechanisms of food bioactives or healthy dietary pattern, aims to gather contributions and research that could significantly advance our understanding of nutritional transitions during ageing and its related metabolic conditions.
The scope of this special issue will cover ageing-related, but not limited to:
The required nutritional patterns of the elderly population;
Explorations of functional factors and development of functional foods for the elderly population;
The strategies of nutritional interventions for the aging-related chronic diseases;
The relationship between dietary pattern and anti-aging.
Keywords:
Aging and related chronic diseases, functional foods, healthy dietary pattern, nutritional intervention
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