Antioxidants, vegetarian diets, and age-related disease

Abstract Oxidation-induced damage to biomolecules (oxidative stress) features across the various aging theories and is a suggested driver of age-related noncommunicable diseases (NCDs), including cancer, cardiovascular disease, diabetes, and dementia. NCDs account for most of the mortality and morbidity worldwide and for the average 9-year gap between end of health (health span) and end of life (life span). A major risk factor for NCD is suboptimal diet, mainly low intake of plant-based foods, which contain a wide range of phytochemicals that augment endogenous antioxidants in opposing/modulating oxidative stress. Habitual high intake of antioxidant-rich plant foods, as seen with vegetarian diets, associates with lower oxidative stress and decreased NCD risk. Molecular mechanisms of phytochemical action remain unclear but are likely to involve triggering of various cytoprotective adaptations, including redox-linked gene activation, enzyme action, and cell signaling pathways, in addition to antioxidant protection. Low salt, meat products, preservatives, and total calories are also beneficial aspects of vegetarian diets. The health benefits of plant-rich diets, especially well-balanced vegetarian diets, should be more actively promoted to the general public for health span extension and environmental sustainability.