Association between oxidative stress and nutritional status in elderly

Aging is a dynamic and progressive process characterized by the occurrence of morphological, biochemical, functional and psychological modifications in the organism. The aim of the present article is to provide updated concepts on oxidative stress and its role in aging nutritional status and antioxidant (substances that prevent or attenuate the oxidation of oxidizable substrates, such as lipids, proteins, carbohydrates and deoxyribonucleic acid) supplementation. Several evidences suggest an inverse association between oxidative stress and nutritional status in elderly subjects. Although the increased oxidative stress in age-related chronic disorders, such as Parkinson's disease and Alzheimer's disease, is known, yet there is no consistent clinical evidence that support antioxidant supplementation against oxidative stress. In this view, antioxidant supplementation is not recommended. However, the consumption of a healthy and varied diet containing dietary nutrients antioxidants (fruits and vegetables) should be encouraged. Moreover, normal range weight maintenance (body mass index between 23 and 28 kg/m(2)) should also be stimulated.