REVIEW article
Front. Med.
Sec. Geriatric Medicine
Volume 12 - 2025 | doi: 10.3389/fmed.2025.1671886
This article is part of the Research TopicNutraceutical Formulations and Natural Compounds for the Management of Chronic DiseasesView all 3 articles
Polyphenols, Aging, and Health: What can we expect from the food industry in the technology era?
Provisionally accepted
Iramaia Angelica Neri Numa1*
Renata Aparecida Soriano Sancho1Kendji Eduardo Wolf2,3,4Cynthia Tereza Corrêa da Silva Miranda1,5Stephanie Dias Soares1Adriana de Souza Lima1
Glaucia Maria Pastore1*- 1Universidade Estadual de Campinas Faculdade de Engenharia de Alimentos, Campinas, Brazil
- 2Escola Politécnica da Universidade de São Paulo - PECE-Poli/USP, São Paulo, Brazil
- 3Neoway - uma empresa B3, São Paulo, Brazil
- 4SEDA Educação Executiva, São Paulo, Brazil
- 5Universidade Federal do Amazonas, Manaus, Brazil
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Background: Aging is a physiological process characterized by several metabolic changes, oxidative stress and inflammatory processes accumulated throughout life, reflecting in several diseases. Adopting a healthy lifestyle, including a diet rich in polyphenols, can play a crucial role in promoting healthy aging, since these compounds are capable of regulating several signaling pathways as well as modulating the intestinal microbiota and being involved in epigenetic modifications. With the advancement of technology and omics sciences, the food industry is undergoing a rapid transformation towards personalizing and customizing nutritional solutions that consider each individual's health conditions, preferences, and lifestyles. Therefore, such niche that will become predominant worldwide. Scope and approach: The scope of this review focuses on the role of polyphenols in diseases related to aging, providing an overview of alternatives for personalized nutritional plans, including the role of the food industry in the technological era to meet the unique needs and to develop new food products for the elderly population. Key findings and conclusions: Food products for older people represent opportunities in a niche that will become predominant worldwide. In this sense new technologies offers new possibilities for innovation in the food industry production chain that aim to improve not only the nutritional characteristics of foods but also improvements in food processing, food safety, and quality assurance.
Keywords: Polyphenols, Aging, Health, Food Industry, technology era
Received: 04 Aug 2025; Accepted: 29 Sep 2025.
Copyright: © 2025 Neri Numa, Soriano Sancho, Wolf, Corrêa da Silva Miranda, Dias Soares, de Souza Lima and Pastore. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Iramaia Angelica Neri Numa, iramaia@unicamp.br
Glaucia Maria Pastore, glaupast@fea.unicamp.br
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.