Integrating Functional Ingredients in Food into Ageing Research: Implications for Lifespan and Healthspan

As the global population ages at an unprecedented rate, identifying effective strategies to extend lifespan and mitigate age-related diseases has become imperative. Current research in nutrition for healthy ageing has increasingly focused on functional ingredients in food known to enhance longevity. Despite this, there is a noticeable gap in comprehensive reviews synthesizing existing evidence to guide public health interventions. This paper aims to address this gap by summarizing recent findings on functional ingredients in food with anti-ageing properties, emphasizing their role in promoting longevity and overall well-being. Functional foods, rich in bioactive compounds, show significant promise in prolonging life and reducing age-related ailments. These compounds effectively mitigate oxidative stress and inflammation, balance immune responses, enhance telomere maintenance, stimulate autophagy, and regulate both mitochondrial function and gut microbiota. Our review not only underscores the potential of anti-ageing functional ingredients but also suggests innovative dietary approaches, potentially transforming the global ageing experience.