Regetting-18 complex powder (R-18CP) - A formulation of components from food-medicine and its anti-aging effects | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 15 No. 7 (2025): July 2025 / Research Articles Regetting-18 complex powder (R-18CP) - A formulation of components from food-medicine and its anti-aging effects Authors Paul F. Davis Lan Yuan DOI: https://doi.org/10.31989/ffhd.v15i7.1647 Abstract Background: Aging is a natural process that affects all living beings. This process leads to various physiological and pathological changes. Human health has traditionally relied on a combination of dietary supplements and herbal remedies (food-medicine homogeneity) to combat the effects of aging. Recent scientific advancements have provided more profound insights into the mechanisms by which these traditional substances contribute to the anti-aging impacts through their active components.  Objectives: A formulation called Regetting-18 Complex Powder (R-18CP) was investigated using multiple aging markers that were hypothesized to inhibit cellular senescence. This formulation included several bioactive ingredients known for their anti-aging properties, such as Panax ginseng, Ganoderma lucidum, and Polygonati rhizome. Methods: Adult male and female zebrafish were paired overnight, and embryos were collected the following day. Six experimental groups were established, each consisting of 10 fish, and all groups were conducted in triplicate. The groups included: (1) Control, (2) Model, (3) Positive control (treated with 5 μg/mL resveratrol), and (4) three R-18CP treatment groups (treated with 1 μg/mL, 0.5 μg/mL, and 0.1 μg/mL, respectively). At 72 hours post-fertilization, various assays were performed: 10 fish per group were stained for β-galactosidase, another 10 for reactive oxygen species (ROS), 10 were analyzed for mitochondrial membrane potential, 50 were used to assess telomerase levels, and DNA was extracted from 30 fish for telomere length analysis. Results: R-18CP reduced β-galactosidase staining intensity in a dose-dependent manner. Increasing concentrations of R-18CP were associated with decreased ROS staining intensity, elevated telomerase levels, and longer telomeres. Additionally, the mitochondrial membrane potential staining intensity increased in proportion to the R-18CP concentration. Conclusion: Based on the five distinct aging markers assessed in the zebrafish model, R-18CP may be able to restrict aging. Further studies using human models are recommended and necessary.  Novelty of the Study: This study is the first to report that an R-18CP can exert anti-aging effects through telomere protection and improved mitochondrial function in zebrafish models. This suggests R-18CP is a potential therapeutic compound for anti-aging. Keywords: anti-aging, food-medicine homogeneity, zebrafish, β-galactosidase, telomere, telomerase, reactive oxygen, membrane potential  Downloads [Abstract] [Full Article] Published 2025-07-08 Issue Vol. 15 No. 7 (2025): July 2025 Section Research Articles License Copyright (c) 2025 Functional Foods in Health and Disease This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com