Oxidative Stress and Dietary Health: The Role of Functional Foods and Nutritional Supplements

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Health Outcomes of Antioxidants and Oxidative Stress".

Deadline for manuscript submissions: closed (31 October 2024) | Viewed by 549

Special Issue Editor


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Guest Editor
Department of Physiology and Immunology, Faculty of Medicine Osijek, University Josip Juraj Strossmayer Osijek, J. Huttlera 4, HR-31000 Osijek, Croatia
Interests: vascular physiology; microcirculation; endothelial function; nutrition; cardiovascular physiology; oxidative stress

Special Issue Information

Dear Colleagues,

Proper nutrition plays a pivotal role in both health and developmental processes. Healthy nutrition is associated with the better health of infants, children and mothers, safer pregnancies and births, stronger immune system activity and lower probability of non-communicable chronic diseases (including diabetes and CV diseases). The global use of dietary supplements has increased. While their primary aim is to provide essential nutrients such as vitamins and minerals to maintain health, there has been a growing interest in functional ingredients in foods in recent decades. These ingredients not only provide nutrients and energy, but also offer beneficial effects for human health, enhancing specific physiological responses and potentially reducing the risk of disease. The health benefits of nutritional supplements and functional foods are observed across different age groups and many different areas of human physiology such as the cardiovascular system, cognition and neurodegenerative diseases, gastrointestinal health and cancer prevention. Oxidative stress is linked to the pathogenesis of several chronic diseases. Nutrition serves as a crucial regulator of oxidative stress in the human body, and the dietary consumption of nutrients possessing antioxidant properties can benefit human health by limiting oxidative damage.

In this Special Issue, we invite researchers to provide original research articles, clinical reports and review articles centered on the interplay between oxidative stress and nutrition. With the aim of providing a comprehensive overview of this topic, papers from a wide range of scientific fields, such as physiology, medicine and nutrition, are particularly encouraged.

Dr. Ivana Jukić
Guest Editor

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Keywords

  • functional food
  • diet
  • dietary supplements
  • nutrition
  • oxidative stress

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Published Papers (1 paper)

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Research

23 pages, 2646 KiB  
Article
Golden Tomato Juice Enhances Hepatic PPAR-α Expression, Mitigates Metabolic Dysfunctions and Influences Redox Balance in a High-Fat-Diet Rat Model
by Danila Di Majo, Nicolò Ricciardi, Alessandra Moncada, Mario Allegra, Monica Frinchi, Valentina Di Liberto, Rosa Pitonzo, Francesca Rappa, Filippo Saiano, Filippo Vetrano, Alessandro Miceli, Giuseppe Giglia, Giuseppe Ferraro, Pierangelo Sardo and Giuditta Gambino
Antioxidants 2024, 13(11), 1324; https://doi.org/10.3390/antiox13111324 - 30 Oct 2024
Viewed by 183
Abstract
Golden tomato (GT), harvested at the veraison stage, has gained attention due to its rich content of bioactive compounds and potential health benefits. Previous studies have highlighted GT’s antioxidant properties and its positive effects on metabolic syndrome (MetS), a condition characterized by obesity, [...] Read more.
Golden tomato (GT), harvested at the veraison stage, has gained attention due to its rich content of bioactive compounds and potential health benefits. Previous studies have highlighted GT’s antioxidant properties and its positive effects on metabolic syndrome (MetS), a condition characterized by obesity, dyslipidemia, and oxidative stress. This study investigates for the first time a derivative from GT, i.e., the juice (GTJ), which could be a potential candidate for development as a functional food. We first characterized GT juice, identifying 9-oxo-10(E),12(E)-octadecadienoic (9-oxo-10(E),12(E)-ODA) fatty acid, a known peroxisome proliferator-activated receptor alpha (PPAR-α) agonist, using High-Performance Liquid Chromatography (HPLC)–mass spectrometry. Then, using a high-fat-diet (HFD) rat model, we assessed the impact of daily GT juice supplementation in addressing MetS. We outlined that GTJ improved body weight and leptin-mediated food intake. Moreover, it ameliorated glucose tolerance, lipid profile, systemic redox homeostasis, hepatic oxidative stress, and steatosis in HFD rats. Furthermore, GT juice enhances the hepatic transcription of PPAR-α, thus putatively promoting fatty acid oxidation and lipid metabolism. These findings suggest that GT juice mitigates lipidic accumulation and putatively halters oxidative species at the hepatic level through PPAR-α activation. Our study underscores the protective effects of GT juice against MetS, highlighting its future potential as a nutraceutical for improving dysmetabolism and associated alterations. Full article
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