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Nutrients
Special Issues
Effects of Phytochemicals on Human Health
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Effects of Phytochemicals on Human Health

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Phytochemicals and Human Health".

Deadline for manuscript submissions: 15 August 2024 | Viewed by 835

Special Issue Editor

Dr. Shizhao Li

E-Mail Website
Guest Editor
College of Basic Medical Sciences, Shanghai Jiao Tong University, Shanghai, China
Interests: early-life nutrition; phytochemicals; DNA methylation; epigenome reprogramming; breast cancer; stem cell differentiation; bioinformatics

Special Issue Information

Dear Colleagues,

Pytochemicals, in which “phyto” means “plant” in Greek, are secondary metabolites produced by living plants to protect themselves against environmental hazards. Increasing study demonstrated that phytochemicals provide considerable beneficial effects in many ways. For example, phytochemicals could serve as cofactors or inhibitors of enzymatic reactions, substrates for biochemical reactions, scavengers of reactive or toxic chemicals and growth factors for beneficial gastrointestinal bacteria. Some phytochemicals showed anticancer properties through reducing inflammation and blocking compounds from becoming carcinogens. In addition, certain phytochemicals can decrease oxidative damage to prevent various chronic diseases. Of great interest is that a number of bioactive dietary components have been shown to improve individual health through modifying the epigenome. In this context, a Special Issue summarizing recent advancement that focus on the relationship of phytochemicals with human health would be very interesting to the readers.

This Special Issue will provide new insights towards the understanding of the role of dietary phytochemical in human health. I encourage authors to submit their original research on this attractive topic. An up-to-data review describing the association of dietary phytochemicals with any aspect of human health improvement would also fit this Special Issue. Any other suggestions from experts in the field are more than welcome.

Dr. Shizhao Li
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • phytochemicals
  • human health
  • bioactive compounds
  • anticancer
  • chemoprevention
  • chronic disease
  • metabolism
  • epigenetics

Published Papers (1 paper)

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Research

19 pages, 2854 KiB  
Article
Associations of Flavonoid Intakes with Mortality among Populations with Hypertension: A Prospective Cohort Study
by Kang Wang, Taotao Lu, Rukai Yang and Shenghua Zhou
Nutrients 2024, 16(10), 1534; https://doi.org/10.3390/nu16101534 - 20 May 2024
Viewed by 364
Abstract
Background: The effect of flavonoid consumption on all-cause and special-cause mortality remains unclear among populations with hypertension. Methods: A total of 6110 people with hypertension from three NHANES survey cycles (2007–2008, 2009–2010, and 2017–2018) were enrolled in this study. Cox proportional hazard models [...] Read more.
Background: The effect of flavonoid consumption on all-cause and special-cause mortality remains unclear among populations with hypertension. Methods: A total of 6110 people with hypertension from three NHANES survey cycles (2007–2008, 2009–2010, and 2017–2018) were enrolled in this study. Cox proportional hazard models were conducted to estimate the association between the intake of total flavonoids and flavonoid subclasses and all-cause, cancer-related, and cardiovascular disease (CVD)-related mortality. Nonlinear relationships were identified using restricted cubic splines (RCS). Results: During 43,977 person-years of follow-up, 1155 participants died from any cause, 282 participants died from CVD, and 265 participants died from cancer. After adjusting for relevant confounders, including demographic, lifestyle, and dietary intake, a higher intake of total flavonoids was significantly associated with lower all-cause mortality but not CVD-related and cancer-related mortality among the population with hypertension. Compared with extreme quartiles, the hazard ratio (HR) and 95% confidence interval (CI) were 0.74 (0.56–0.97) for all-cause mortality, 0.77 (0.40–1.46) for CVD-related mortality, and 0.62 (0.35–1.08) for cancer-related mortality. In terms of all-cause mortality, this inverse association was optimized at total flavonoid consumption of approximately 375 mg/day. In addition, the negative association between total flavonoid consumption and all-cause mortality was more pronounced in non-obese (BMI < 30 kg/m2) compared to obese (BMI ≥ 30 kg/m2) populations. Higher intakes of anthocyanidin, flavan-3-ol, flavonol, and isoflavone were significantly associated with lower all-cause mortality (HR (95%CI): 0.70 (0.55–0.89); 0.76 (0.59–0.96); 0.66 (0.46–0.94); 0.79 (0.67–0.93), respectively). Higher intakes of anthocyanidin, flavan-3-ol, and flavonol were significantly associated with lower cancer-related mortality (HR (95%CI): 0.55 (0.32–0.93); 0.51 (0.31–0.82); 0.52 (0.28–0.96), respectively). Conclusion: This study suggests that a heightened consumption of total flavonoids and some flavonoid subclasses was linked to lower mortality, which supports the proposal of increasing flavonoid intake as part of healthy diets in patients with hypertension. Full article
(This article belongs to the Special Issue Effects of Phytochemicals on Human Health)
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