Envelhecimento prematuro ou patológico: longevidade

Sgarbieri, Valdemiro Carlos; Pacheco, Maria Teresa Bertoldo

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Brazilian Journal of Food Technology

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Sumário

Review Article • Braz. J. Food Technol. 20 • 2017 • https://doi.org/10.1590/1981-6723.19416 copiar

Envelhecimento prematuro ou patológico: longevidade

Autoria SCIMAGO INSTITUTIONS RANKINGS

Resumo

O principal objetivo desta revisão da literatura foi resumir e caracterizar os principais fatores e eventos que podem influenciar negativamente a qualidade de vida e a longevidade humana. Os fatores que atuam nos processos de envelhecimento prematuro são essencialmente os mesmos que aqueles relacionados ao envelhecimento saudável ou natural, mas em uma maior intensidade ou maneira descontrolada. Tais fatores são: 1) genéticos (genoma); 2) metabólicos (metaboloma); 3) ambientais (condições e estilos de vida, incluindo a alimentação). Os fatores dos itens 1 e 2 são mais difíceis de ser controlados, pois dependem das condições socioeconômicas, culturais e educacionais. Diferentemente dos fatores ambientais que podem ser controlados pelo indivíduo. A falta de familiaridade com esses fatores leva a doenças crônicas e/ou degenerativas que comprometem a qualidade de vida e a longevidade.

Palavras-chave:
Longevidade; Alterações metabólicas; Envelhecimento; Qualidade de vida; Alimentação

Non-maintained structures/processes	Main resulting pathologies
Retina, lens	Blindness
Neuron	Dementias
Insulin metabolism	Type II diabetes
Bone structure	Osteoporosis
Immune system	Autoimmune disorders
Epigenetic controls	Cancer
Joints	Arthritis
Glomeruli	Renal insufficiency
Blood vessels	Cardiovascular or cerebrovasculares diseases

Dietary Factor	Genetic Impact	Risk of Disease
Caloric restriction	↑ Expression of insulin	↓ Diabetes
Caloric restriction	↓ Expression of oncogeneses	↓ Cancer
Unsaturated fatty acids	↑ Bind to transcription factors	↑Obesity
Unsaturated fatty acids	↑ Bind to transcription factors	↑ Cancer
ω-6 (omega 6)	↑ Lox /LT-A₁	↑ Asthma
ω-6 (omega 6)	↑ Cox-2/PG G₁	↑ Arthritis and Cancer
Broccoli	↑ Apoptosis gene expression	↓ Cancer
Chocolate powder (12%)	↓ AG gene expression	↓ Fat loss (liver/ adipose tissue)
Fiber/SCFA (Butyric)	↑ DNA histone acetylation	↑ Apoptosis of cancer cells
Folic acid	↑ DNA methylation	↓ Cancer
Flavonoids	↑ Genes (enzymes/anticancer)	↓ Cancer
Zn/Se	↑ Expression of metallothionen m-RNA and other products	↓ Cancer
Zn	↓ Expression of Cox-2 m-RNA	↓ Inflammatory processes
Vitamin D	↑ m-RNA stability	↓ Kidney diseases
Flavones	↑ m-RNA synthesis	↓ Cancer
Theaflavins	↑ m-RNA synthesis	↓ Arthritis

Organ/System	Disease (Causative agents)
Lungs	Emphysema (cigarette smoke: SO₂, NOx, O₃)
Heart and Cardiovascular system	Atherosclerosis (chemical products: ethanol, doxorubicin)
Heart and Cardiovascular system	Keshan disease (selenium deficiency)
Eyes	Macular degeneration, cataract (oxygen radicals)
Skin	Thermal injury (radiation: solar or ionizing, chemical products; photosynthesizers)
Muscle	Muscle lesions

Component	Bioactivity	Reference
Flavonoids	↓ Mortality from heart disease	Mink et al. (2007)MINK, P. J.; SCRAFFORD, C. G.; BARRAJ, L. M.; HARNACK, L.; HONG, C. P.; NETTLETON, J. A.; JACOBS JUNIOR, D. R. Flavonoid intake and cardiovascular disease mortality: a prospective study in post-menopausal women. The American Journal of Clinical Nutrition, v. 85, n. 3, p. 895-909, 2007. PMid:17344514.
Red wine (procyanidins)	↑ FMD response and coronary microcirculation	Hozumi et al. (2006)HOZUMI, T.; SUGIOKA, K.; SHIMADA, K.; KIM, S. H.; KUO, M. Y.; MIYAKE, Y.; FUJIMOTO, K.; OTSUKA, R.; WATANABE, H.; HOSODA, K.; YOSHUKAWA, J.; HOMMA, S. Beneficial effect of short term intake of red wine polyphenols on coronary microcirculation in patients with coronary artery disease. Heart and Vessels, v. 92, n. 5, p. 681-682, 2006. http://dx.doi.org/10.1136/hrt.2004.059204. http://dx.doi.org/10.1136/hrt.2004.05920...
Cacao flavonols (procyanidins)	↑ FMD response	Balzer et al. (2008)BALZER, J.; RASSAF, T.; HEISS, C.; KLEINBONGARD, P.; LAUER, T.; MERX, M.; HEUSSEN, N.; GROSS, H. B.; KEEN, C. L.; SCHROETER, H.; KELM, M. Sustained benefits in vascular function through flavanol-containing cocoa in medicated diabetic patients a double-masked, randomized, controlled trial. The Journal of Nutrition, v. 137, n. 22, p. 1401-1407, 2008. PMid:18510961.
Cacao flavonols (procyanidins)	↑ Endothelial function, patients with coronary disease	Heiss et al. (2010)HEISS, C.; JAHN, S.; TAYLOR, M.; REAL, W. M.; ANGELI, F. S.; WONG, M. L.; AMABILE, N.; PRASAD, M.; RASSAF, T.; OTTAVIANI, J. I.; MIHARDJA, S.; KEEN, C. L.; SPRINGER, M. L.; BOYLE, A.; GROSSMAN, W.; GLANTZ, S. A.; SCHROETER, H.; YEGHIAZARIANS, Y. Improvement of endothelial function with dictary flavonois associated with mobilization of circulating angiogenic cells in patients with coronary artery disease. Journal of the American College of Cardiology, v. 56, n. 3, p. 218-224, 2010. PMid:20620742. http://dx.doi.org/10.1016/j.jacc.2010.03.039. http://dx.doi.org/10.1016/j.jacc.2010.03...
Apple (Epicatechin)	↑ Increases vasodilation	Castilla et al. (2006)CASTILLA, P.; ECHARRI, R.; DÁVALOS, A.; CERRATO, F.; ORTEGA, H.; TERUEL, J. L.; LUCAS, M. F.; GÓMEZ-CORONADO, D.; ORTUÑO, J.; LASUNCIÓN, M. A. Concentrated red grape juice exerts antioxidante, hypolipidemic and inflammatory effects in both hemodialysis patients and healthly subjects. The American Journal of Clinical Nutrition, v. 84, p. 252-263, 2006. PMid:16825703.
Apple (Epicatechin)	↓ Decreases plasma lipid
Fermented milk (peptides; VPP, IPP)	↓ Lowers blood pressure	Pripp (2008)PRIPP, A. H. Effect of peptides derived from food proteins on blood pressure: a meta-analysis of randomised trials. Food & Nutrition Research, v. 52, p. 103402, 2008.
Fermented milk (peptides; VPP, IPP)	↓ Lowers blood pressure	Xu et al. (2008)XU, J. Y.; QIN, L. Q.; WANG, P. Y.; LI, W.; CHANG, C. Effect of milk tripeptides on blood pressure: a meta-analysis of randomised controlled trials. Nutrition Journal, v. 24, n. 10, p. 933-940, 2008. PMid:18562172. http://dx.doi.org/10.1016/j.nut.2008.04.004. http://dx.doi.org/10.1016/j.nut.2008.04....
Whole grains	↓ Reduces CVD risk mechanisms: reduces inflammatory conditions, improves insulin response, improves vascular function and blood pressure, modifies lipid profile, facilitates weight control, pre-biotic e antioxidant function in the GIT	Seal and Brownlee (2010)SEAL, C. J.; BROWNLEE, I. A. Whole grains and health, evidence from observational and intervention studies. Cereal Chemistry, v. 87, n. 2, p. 167-174, 2010. http://dx.doi.org/10.1094/CCHEM-87-2-0167. http://dx.doi.org/10.1094/CCHEM-87-2-016...
Aqueous tomato concentrate (Fruitflow^TM)	↓ Reduces platelet aggregation (prevents blood clots)	O’Kennedy et al. (2006)O’KENNEDY, N.; CROSBIE, L.; VAN LIESHOUT, M.; BROOM, J. I.; WEBB, D. J.; DUTTAROY, A. K. Effects of antiplateler components of tomato extract on plateler function in vitro and ex vivo a time-course cannulation study in healthy humans. The American Journal of Clinical Nutrition, v. 84, n. 3, p. 570-5709, 2006. PMid:16960171.

➢ Vitamin C reduces the risk of cancer by:
• Antioxidant action
• Reinforcing immune system functions
• Blocking the formation of hepatic toxins (via cytochrome P-450)
• Blocking the formation of fecal mutagens
➢ Vitamin E reinforces enhanced immune response by:
• Humoral antibody protection
• Reinforcing cell-mediated immunity
• Increasing resistance to bacterial infections
• Stimulating lymphocyte responses
• Stimulating the production of tumor necrosis factor (TNF)
• Stimulating the activity of natural killer cells, blocking the formation of fecal mutagens

Cromossome	Gene disorder	Aging stage	Aβ phenotype
21	APP mutations	50s	↑ Total production of Aβ peptides or Aβ1-42/43 peptides
14	Presenilin-1 mutations	40s e 50s	↑ In the production of Aβ1-42/43 peptides
1	Presenilin-2 mutations	Anos 50	↑ Production of Aβ1-42/43 peptides
19	ApoE4 polimorfism	60s or above	↑ In the level of Aβ plaques and vascular deposits

Component	Souvenaid	Control
Macronutrient
Energy, Kcal	125	125
Protein, g	3.8	3.8
Carbohydrate, g	16.5	16.5
Fat g	4.9	4.9
“Fortasyn Connect”
EPA, mg	300	0
DHA, mg	1200	0
Phospholipids, mg	106	0
Colina, mg	400	0
UMP (Uridine monophosphate), mg	625	0
Vitamin E (α-TE), mg	40	0
Vitamin C, mg	80	0
Selenium, mcg	60	0
Vitamin B12, mcg	3	0
Vitamin B6 mg	1	0
Folic Acid, mcg	400	0
Minerals
Sodium, mg	125	125
Potassium, mg	187.5	187.5
Chloride, mg	156.3	156.3
Calcium, mg	100	100
Phosphorus, mg	87.5	87.5
Magnesium, mg	25	25
Other trace elements
Iron, mg	2	2
Zinc, mg	1.5	1.5
Iodine, mcg	16.3	16.3
Manganese, mg	0.41	0.41
Copper, mcg	225	225
Molybdenum, mcg	12.5	12.5
Chrome, mcg	8.4	8.4
Other vitamins
Vitamin A, mcg	200	200
Thiamine (B1), mg	0.19	0.19
Riboflavin (B2), mg	0.20	0.20
Niacin (B3), mgNE	2.25	2.25
Pantothenic acid (B5), mg	0.66	0.66
Vitamin D, mcg	0.88	0.88
Biotin, mcg	5.0	5.0
Vitamin K, mcg	6.6	6.6

Author	Type of study	Study Population	Results	Details
Hernán et al. (2002)HERNÁN, M. A.; TAKKOUCHE, B.; CAAMAÑO-ISORNA, F.; GESTAL-OTERO, J. J. A meta-analysis of coffee drinking, cigarette smoking, and the risk of Parkinson's disease. Annals of Neurology, v. 52, n. 3, p. 276-284, 2002. PMid:12205639. http://dx.doi.org/10.1002/ana.10277. http://dx.doi.org/10.1002/ana.10277...	Meta-analysis	8 cases – control studies; 5 cohort studies	Positive	31% lower risk for coffee consumers compared to non-consumers.
Ross et al. (2000)ROSS, G. W.; ALBOTT, R. D.; PETROVICH, H.; MORENS, D. M.; GRANDINETTI, A.; TUNG, K. H.; TANNER, C. M.; MASAKI, K. H.; BLANCHETTE, P. L.; CURB, J. D.; POPPER, J. S.; WHITE, L. R. Association of coffee and caffeine intake with the risk of Parkinson’s disease. Journal of the American Medical Association, v. 283, n. 20, p. 2674-2679, 2000. PMid:10819950. http://dx.doi.org/10.1001/jama.283.20.2674. http://dx.doi.org/10.1001/jama.283.20.26...	Cohort	8,004 men (USA)	Positive	Coffee consumption inversely associated with incidence of PD (p<0.001)
Ascherio et al. (2001)ASCHERIO, A.; ZHANG, S. M.; HERNÁN, M. A.; KAWACHI, I.; COLDITZ, G. A.; SPEIZER, F. E.; WILLETT, W. C. Prospective study of caffeine consumption and risk of Parkinson’s disease in men and women. Annals of Neurology, v. 50, n. 1, p. 56-63, 2001. PMid:11456310. http://dx.doi.org/10.1002/ana.1052. http://dx.doi.org/10.1002/ana.1052...	Cohort	51,529 men (USA)	Positive	Significant inverse association with PD risk
	Cohort	121,700 women (USA)	Positive	Significant inverse association for women who consumed coffee; lower risk among those who consumed (1-3 cups /d)
Ascherio et al. (2003)ASCHERIO, A.; CHEN, H.; SCHWARZSCHILD, M. A.; ZHANG, S. M.; COLDITZ, G. A.; SPEIZER, F. E. Caffeine postmenopausal estrogen and risk of Pankinson’s disease. Neurology, v. 60, p. 790-795, 2003. PMid:12629235. http://dx.doi.org/10.1212/01.WNL.0000046523.05125.87. http://dx.doi.org/10.1212/01.WNL.0000046...	Cohort	77,713 women (USA)	Positive: (did not take hormones)	Caffeine associated with:
				- lower risk in women who never used estrogen (postmenopausal)
				- increased risk for women who always used postmenopausal estrogen
Ascherio et al. (2004)ASCHERIO, A.; WEISSKOPF, M. G.; O’REILLY, E. J.; MCCULLOUGH, M. L.; CALLE, E. E.; RODRIGUEZ, C.; THUN, M. J. Coffee consumption, gender and Parkinson’s disease wortality in the cancer prevention study II Cohort: the modify effects of estrogen. American Journal of Epidemiology, v. 160, n. 10, p. 977-984, 2004. PMid:15522854. http://dx.doi.org/10.1093/aje/kwh312. http://dx.doi.org/10.1093/aje/kwh312...	Cohort	301,164 men (USA)	Positive: women without hormones, men	Coffee consumption: inverse association with beverage consumption
	Cohort	301,164 men (USA)	Positive: women without hormones, men	No association with beverage consumption
Sääksjärvi et al. (2008)SÄÄKSJÄRVI, K.; KNEKT, P.; RISSANEN, H.; LAAKSONEN, M. A.; REUNANEN, A.; MÄNNISTÖ, S. Prospective study of coffee consumption and risk of Parkinson’s disease. European Journal of Clinical Nutrition, v. 62, n. 7, p. 908-915, 2008. PMid:17522612. http://dx.doi.org/10.1038/sj.ejcn.1602788. http://dx.doi.org/10.1038/sj.ejcn.160278...	Cohort	6,710 men and women (Finland)	Positive	Coffee consumers (≥ 10 cups/d) showed decreased PD risk
Hu et al. (2007)HU, G.; BIDEL, S.; JOUSILAHTI, P.; ANTIKAINEN, R.; TUOMILEHTO, J. Caffeine and progression of Parkinson’s disease. Movement Disorders, v. 22, n. 15, p. 2242-2248, 2007. PMid:17712848. http://dx.doi.org/10.1002/mds.21706. http://dx.doi.org/10.1002/mds.21706...	Cohort	4,293 men (Finland)	Positive	Coffee consumption, inverse associativo with PD (both women and men)
	Cohort	15,042 women	Positive

Year	Older adults	Young people	Total
1900	7.4	76.3	83.7
1920	8.0	67.7	75.7
1940	10.9	51.9	62.8
1960	16.8	65.1	82.0
1980	18.6	45.8	64.4
1990	20.6	41.9	62.5
2000	21.1	40.7	61.8
2010	21.9	36.2	58.1
2020	28.7	36.9	65.6
2030	37.0	37.8	74.8
2040	37.9	36.7	74.6
2050	38.0	36.6	74.6

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

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