Sirtuin-activating compounds (STACs) are chemicals that have been shown to activate a group of enzymes called sirtuins. It is theorized that increasing the activity of certain sirtuins may be a promising method for treating disease, improving weight loss, and slowing aging.
The identification and development of STACs is a growing area of research. Some identified STACs occur naturally. However, many STACs are created synthetically. Some prescription medications appear to increase sirtuin activity. Additionally, some labs are synthesizing chemicals specifically to activate sirtuins.
To date, a small number of natural constituents have demonstrated the ability to increase sirtuin activity in vitro. Foods and beverages that contain these constituents are referred to as “sirtfoods.” Some diets propose that increased consumption of “sirtfoods” can improve health and weight loss. However, clinical research on the effects of “sirtfoods” and natural STACs is currently lacking.
Sirtuin-Activating Compounds (STACs) |
“Sirtfoods” and other ingredients containing these compounds |
| Apigenin | Parsley |
| German chamomile | |
| Roman chamomile | |
| Sweet orange | |
| Wheatgrass | |
| Capsaicin | Capsicum |
| Chicoric acid | Chicory |
| Curcumin | Turmeric |
| Epigallocatechin gallate (EGCG) | Green tea |
| Oolong tea | |
| Hydroxytyrosol | Olive oil |
| Quercetin | Apple |
| Black tea | |
| Buckwheat | |
| Capers | |
| Cherry | |
| Grape | |
| Kale | |
| Lovage | |
| Onion | |
| Raspberry | |
| Strawberry | |
| Resveratrol | Bilberry |
| Blueberry | |
| Cocoa | |
| Cranberry | |
| Grape | |
| Wine | |
| Nicotinamide riboside | Brewer’s yeast |
| Whey protein |
