The Anti-Inflammatory and Antioxidant Potential of Phytochemicals

Dear Colleagues,

Chronic inflammation is a key driver of various non-communicable diseases, including cardiovascular disease, diabetes, neurodegeneration, and cancer. Increasing research has demonstrated that phytochemicals and dietary bioactive compounds—such as polyphenols, carotenoids, terpenoids, and alkaloids—can modulate inflammatory responses through diverse molecular mechanisms. These naturally occurring compounds, derived from a broad spectrum of plant-based foods, herbs, and functional ingredients, have shown the capacity to influence immune regulation, oxidative stress, and key signaling pathways including NF-κB, MAPK, JAK/STAT, and Nrf2.

This Special Issue invites original research articles and reviews that explore the anti-inflammatory potential of dietary compounds, from molecular mechanisms to clinical efficacy. Topics of interest include novel compound discovery, structure–activity relationships, bioavailability, metabolic transformation, and synergistic interactions among dietary components. Studies employing in vitro models, animal systems, human clinical trials, or advanced in silico approaches are all welcome. Through this issue, we aim to expand the understanding of food-derived compounds as modulators of inflammation and promote their development as therapeutic or preventive agents in chronic disease management.

Prof. Dr. Woo-Sik Jeong
Guest Editor

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