Antioxidant and Anti-inflammatory Components of the Diet
A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Natural and Synthetic Antioxidants".
Deadline for manuscript submissions: 31 January 2025 | Viewed by 29
Special Issue Editor
Interests: nutrigenomics; nutri-epigenetics; early-life progarmming; redox system
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In addition to macro- and micro-nutrients, food contains several bioactive compounds with antioxidant and anti-inflammatory properties which work by activating the Nrf2/ARE pathway, which modulates the gene expression of antioxidant and detoxifying enzymes. Furthermore, plant-based foods are able to stimulate anti-inflammatory responses by inhibiting the NFkB pathway. Moreover, plant-based foods contain fibers which are metabolized by the gut microbiota, producing secondary metabolites (i.e., short-chain fatty acids) that can promote local and systemic anti-inflammatory responses.
Antioxidant and anti-inflammatory components of the diet are useful for coping with stress; plant-based foods represent a source of bioactive compounds able to scavenge free radicals that are produced daily. Flavonoids (in berries, tea, apples, citrus fruits, onions, dark chocolate), polyphenols (in tea, red wine, dark chocolate, berries, apples, nuts), lutein and zeaxanthin (in leafy greens, corn, peas, egg yolks), vitamin C (in citrus fruits, strawberries, kiwi, bell peppers, broccoli, Brussels sprouts), vitamin E (in nuts, seeds, vegetable oils, spinach, broccoli), beta-carotene (in carrots, sweet potatoes, pumpkins, spinach, kale, butternut squash) and lycopene (in tomatoes, watermelon, pink grapefruit, red peppers, papaya) all have synergistic anti-inflammatory and antioxidant properties, support the immune system, protect cell membranes and reduce the risk of age-related diseases.
This Special Issue will include research papers and reviews on in vitro and in vivo studies aimed at improving knowledge of the molecular mechanisms associated with the antioxidant and anti-inflammatory components of the diet, to better characterize their synergistic role and capacity to protect cells from damage due to free radicals and pro-inflammatory stimuli.
Prof. Dr. Rosita Gabbianelli
Guest Editor
Manuscript Submission Information
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Keywords
- plant-based foods
- food antioxidants
- food anti-inflammatory compounds
- nutrigenomics
