Summary: A new study suggests that eating more foods based on natural plants in natural compounds called methyl adaptogens, such as turmeric, berries, garlic and green tea, can slow down the body’s biological aging process. The researchers analyzed the methylation of DNA, a cellular marker of aging, in men aged 50 to 72 who followed a lifestyle rich in nutrients and in the plant.
Those who have consumed more methyl adaptogens have shown significantly greater reductions in epigenetic age, even after adjusting weight changes and the beginning of biological age. These results strengthen the idea that specific food choices can have a significant impact on how we age at the molecular level.
Key facts:
- Epigenetic aging: Measured by DNA methylation, epigenetic age reflects biological and non -chronological aging.
- Methyl adaptogens: Foods such as garlic, green tea, turmeric and berries were linked to slower cell aging.
- Sustainable effects: The advantages remained significant even after taking into account the weight and initial age differences.
Source: Impact newspapers
A new research document was published in AgingEntitled “Food associations with reduced epigenetic age: an analysis of secondary data in the study of methylation and lifestyle”.
In this study, researchers led by the first author Jamie L. Villanueva of the University of Washington and the National University of Natural Medicine, as well as the corresponding author Ryan Bradley of the National University of Natural Medicine and the University of California, studied how the diet influences epigenetic aging.
They found that certain plants based on plants containing natural compounds called methyl adaptogens were associated with a decrease in epigenetic age. This effect was measured using DNA methylation, a marker that reflects how the body ages at the cellular level. The results suggest that targeted food choices can help slow the aging process.
Epigenetic age refers to the age of cells of a person biologically rather than their real age in years. DNA methylation models, which are DNA chemical labels, can indicate whether someone is growing faster or slower than expected.
For this study, the researchers used Horvath’s epigenetic clock, a widely accepted tool, to measure changes in epigenetic age.
The analysis included healthy men aged 50 to 72 who had previously completed an eight -week program with a diet based on plants and nutritional, as well as advice on exercise, sleep and stress management.
Researchers focused on individual food differences to understand why some participants have experienced larger improvements in epigenetic age than others.
The study revealed that those who ate higher amounts of methyl adaptogens – including turmeric, rosemary, garlic, berries, green tea and oolong tea – have experienced epigenetic age reductions.
These advantages remained significant even after taking into account the weight changes and the initial epigenetic age of the participants, which suggests that the foods themselves had a direct impact on the aging markers.
“In hierarchical linear regression, the foods studied as polyphenolic modulators of DNA methylation (green tea, oolong tea, turmeric, rosemary, garlic, berries) classified in the original study as methyl acceleration and weight changes. »»
Natural compounds of methyl adaptogenic foods are known to influence gene behavior by affecting DNA methylation. Previous studies have shown that these compounds can support healthy aging and help reduce the risk of conditions such as heart disease and cognitive decline.
Although this study involved a relatively small group of middle -aged men, it adds knowledge to growing global research showing that diets rich in polyphenols – found in vegetables, fruits and teas – are associated with slower aging. These results support the previous results of studies on Japanese Mediterranean and traditional regimes, both known for their health benefits.
Future research should include larger and more diverse populations and use updated epigenetic aging tools to confirm these results. Based on current evidence, this study highlights a practical and food strategy that can help reduce epigenetic aging and support long -term health.
About this diet and aging research news
Author: Ryan Braithwaite
Source: Impact newspapers
Contact: Ryan Braithwaite – Impact newspapers
Picture: The image is credited with Neuroscience News
Original search: Open access.
“Food associations with reduced epigenetic age: an analysis of secondary data in the study of methylation and lifestyle” by Ryan Bradley et al. Aging
Abstract
Food associations with reduced epigenetic age: an analysis of the secondary data of the methylation regime and the lifestyle study
Background: Aging is the main risk factor of developing non -transmitted chronic diseases, requiring interventions targeting the aging process. The measures of the results of organic aging used in these interventions are mathematical algorithms applied to DNA methylation models, called epigenetic clocks.
The study of the methylation and lifestyle diet was a controlled pilot trial randomized of a diet and a lifestyle intervention that used the epigenetic age as the main result, measured using the Horvath clock. Significant reductions in epigenetic age after the intervention were observed but with notable variability.
Aim: This research aimed to identify the food components associated with the change of epigenetic age between groups. Factors contributing to variability, such as weight changes and reference differences in chronological and epigenetic age, have been explored.
Results: In Hierarchical Linear Regression, Foods Investigated AS Polyphenolic Modulators of DNA Methylation (Green Tea, Oolong Tea, Turmeric, Rosemary, Garlic, Berries) Categorized in the Original Study As Methyl Adaptogens Showed Significant Linear Associations With Epigenetic Age Change (B = -1.21 = (-2.80, -0.08)), After Controlling for Baseline Epigenetic Ac Acceleration and Weight Changes.
Although the intervention group has lost much more weight than the control group, these changes were not associated with changes in epigenetic age in the regression model.
These results suggest that the consumption of foods classified as methyl adaptogens can reduce markers of epigenetic aging.
