NUTRIGENOMICS STUDIES TO EXPLORE ANTIAGING: Drosophila APPROACH: Nutrigenomics

Vijaya Harini  Sathyamurthy; Indhuja  Jayaraj; Supriya Velraja; Venkatachalam Deepa Parvathi

doi:10.55251/jmbfs.4814

NUTRIGENOMICS STUDIES TO EXPLORE ANTIAGING: Drosophila APPROACH

Nutrigenomics

Authors

Vijaya Harini Sathyamurthy
Indhuja Jayaraj
Supriya Velraja https://orcid.org/0000-0002-5083-7875
Venkatachalam Deepa Parvathi Department of Biomedical Sciences, Sri Ramachandra Institute of Higher Education and Research, Porur, Chennai https://orcid.org/0000-0002-5177-8862

DOI:

https://doi.org/10.55251/jmbfs.4814

Keywords:

Nutrigenomics, Anti-aging, Drosophila, Epigenetics, Telomerase activity, Gene expression

Abstract

The field of Nutrigenomics has always been of interest to scientists as it integrates the field of nutrition and the â€œ-omicsâ€. Drosophila melanogaster is the most suitable model for this study as appx. 60% of human diseases have homology in flies. Ageing is a complex mechanism that involves several pathways, and only a small fraction of these pathways has been studied in detail. There have been proofs that nutrition can extend or reduce life span. The epigenetic mechanisms involved have also been explained to an extent. Certain diseases that manifest due to ageing can potentially be delayed with the right nutrition and diet. Antioxidants and polyphenols help reduce the oxidative stress, and this study is important as oxidative stress is one of the main reasons of ageing. Many theories for ageing have been hypothesised and are under study. Nutrigenomics might be the break-through that changes the perception of â€œdietsâ€ and how beneficial the right diet can be on human health.

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Published

2022-02-01

How to Cite

Sathyamurthy, V. H. ., Jayaraj, I. ., Velraja, S., & Parvathi, V. D. (2022). NUTRIGENOMICS STUDIES TO EXPLORE ANTIAGING: Drosophila APPROACH: Nutrigenomics. Journal of Microbiology, Biotechnology and Food Sciences, 11(4), e4814. https://doi.org/10.55251/jmbfs.4814

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Issue

Vol. 11 No. 4 (2022): February - March

Section

Food Sciences

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