by Eileen Swee Lian Goh

Created on: February 15, 2009   Last Updated: February 20, 2009

THE AGING PROCESS

For centuries, the phenomenon of aging has intrigued mankind - one of the quests of the ancient Greek pseudo-science, alchemy, for instance, was the search for the Elixir of Life, a legendary potion believed to bestow eternal youth on its drinkers.

Today, research into the aging process is taking place along scientific lines, and several theories have been put forward to explain the causes of aging.

1. Free Radical Theory. A free radical is an atom or molecule which is missing an electron. It snatches electrons from other atoms and molecules, thus producing more free radicals and damaging cells, tissues and organs in the process.

2. Glycation Theory. Excess blood sugar reacts chemically with body proteins and damages these proteins.

3. Telomere Theory. Telomeres protect the chromosomes in cells. With every cellular division, the telomeres shorten in length, rendering the chromosomes more susceptible to damage.

4. Hay Flick Limit Theory. The basic principle of this theory is that aging is genetically controlled.

Apart from a general deterioration of the body with age, diseases afflicting specific organs emerge with increasing age; these include heart disease, hypertension, diabetes mellitus, cancers, Alzheimer's Disease, dementia, osteoporosis and arthritis (such as gout).

At the moment, little can be done with regard to the genetic causes of aging. However, certain foods can slow the aging process as well as help to prevent the development of age-related diseases. These foods fall into two broad categories:-

1. FOODS DELAYING THE AGING PROCESS

These foods contain large amounts of bio-flavonoid anti-oxidants, which are chemicals that absorb the free radicals in the body. Anti-oxidant-rich foods slow the aging process in general, lower the risks of cancers and help to improve the skin; thus, they can prevent wrinkles from developing. Common examples are:-

a) "Berries", such as blueberries, blackberries, strawberries, raspberries, cranberries, blackcurrants, black grapes, red grapes and raisins.

b) Fruits and vegetables with brightly-colored flesh, such as squash, pumpkins, watermelons, oranges, cherries, tomatoes, papaya, carrots, beets, orange peppers, bell peppers and plums. These foods are also rich in fiber, vitamins and minerals and can be eaten as sides and desserts or in salads, stir fries and pickles.

c) Green leafy vegetables, such as spinach and lettuce, which are also a source of fiber. Spinach, in addition, is rich in iron.

d) Cruciferous vegetables,

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