Letters in Functional Foods · Sep 7, 2026
Harnessing the Role and Functions of Taurine as a Therapeutic Agent and Nutritional Supplement for Geriatric Health
By Sonali L, Kanimozhi N, Pavithra R et al.
The aging process is associated with a progressive increase in mitochondrial dysfunction, oxidative stress, metabolic decline, and cellular senescence, which increases the risk of chronic diseases such as cognitive impairment, cardiovascular diseases, sarcopenia, and metabolic syndrome. Functional foods are a potential non-pharmacological approach to healthy aging. Taurine is a sulfur-containing amino acid with potent antioxidant, osmoregulatory, neuroprotective, and calcium homeostasis effects. Animal sources of taurine supply can be unsustainable and pose hurdles for older adults’ nutritional needs. This review aims to discuss the biological significance of taurine in geriatric health, together with the role of taurine in age-associated diseases, and the exploration of algae as a vegan-friendly source for taurine-based functional foods. Experimental and clinical data have shown the potential benefits of taurine through antioxidant, anti-inflammatory, osmoregulation, and mitochondria protection functions that can be useful for ageing processes. Intervention trials in humans have revealed that taurine intake at doses of 1.5–6.0 g/day for 8–16 weeks results in a rise in antioxidant levels, specifically superoxide dismutase activity and glutathione peroxidase activity, a reduction in systolic blood pressure by 7 mmHg, and increased insulin sensitivity. With the development of algal biotechnology, several species of microalgae and macroalgae have been identified as potential natural sources of taurine, with yields up to 13.0 mg g−1 dry mass, which is comparable to those obtained from traditional animal sources. New food technology techniques include microencapsulation, controlled release delivery systems, and 3D food printing. The antioxidative, anti-inflammatory, mitochondrial protection, and metabolic regulation properties of taurine have been quite promising as a multi-beneficial bioactive agent that could help enhance healthy aging. Advances in taurine studies, especially the recent discoveries about its beneficial effects on the heart and metabolism as well as the production of taurine from algae, hint at its potential use in foods for senior citizens. Nevertheless, there would still be a need for further clinical studies and the formulation of taurine-enriched foods.