Unipd research: compounds in certain foods modulate gene expression
22.10.2025
Eating well also means communicating with your DNA. Some foods contain molecules capable of modulating the epigenetic mechanisms that regulate gene expression, thereby influencing aging processes and the prevention of chronic diseases.
This is the conclusion of the study A Systematic Review of Food-Derived DNA Methyltransferase Modulators: Mechanistic Insights and Perspectives for Healthy Aging, led by Sofia Pavanello, professor in the Department of Cardio-Thoracic-Vascular Sciences and Public Health at the University of Padua, and published in Advances in Nutrition, one of the most prestigious journals in the field of nutrition.
The article systematically collects and analyzes more than one hundred experimental and clinical studies demonstrating how bioactive food-derived compounds — including polyphenols, isothiocyanates, folates, catechins, and curcumin — can modulate the activity of DNA methyltransferases (DNMTs), key enzymes in DNA methylation processes. These enzymes control the activation or silencing of genes, thus influencing the body’s response to environmental stress, inflammation, and aging.
“We aimed to rigorously identify which foods and active compounds can act as true natural epigenetic switches,” explains Sofia Pavanello, principal investigator of the study. “Our goal is to understand how diet can be used to prevent or slow down the biological processes that lead to aging and chronic disease, paving the way for increasingly personalized and evidence-based nutrition.”
The study confirms that many natural compounds found in common foods — such as green tea, broccoli, turmeric, red wine, and soy — can reprogram gene expression through reversible epigenetic modifications. This fine-tuned regulation of DNA activity can help reduce inflammation, enhance antioxidant defenses, and maintain a youthful biological age.
The research is part of the Epifood project of the BioAgingLab at the University of Padua, coordinated by Pavanello, which focuses on developing nutriepigenetic strategies for longevity and health in extreme environments, including space.
The insights gained could also contribute to the ASI Space Food program, aimed at creating functional foods for astronauts capable of counteracting oxidative stress, inflammation, and premature aging during long-duration missions.
