Effect of Nutritional Antioxidants on Health and Disease—The Advance

Dear Colleagues,

We are what we eat. Nutrients and bioactive food components compose the structure and determine the function of every single cell in the body, thereby deeply affecting the growth, survival, health, and disease of human beings. Therefore, a good diet is essential for the maintenance of health and prevention of disease. To this end, nutritional research strives to understand three key questions: “what to eat”, “how much to eat”, and “how to eat”. Among these, an appropriate choice of food is the critical first step. An antioxidant refers to a substance that inhibits oxidation, a chemical reaction that can produce free radicals. Nutritional antioxidants—nutrients and bioactive food components with antioxidant activities—have been found to be beneficial under various physiological and pathophysiological conditions. However, the understanding of the effects and molecular actions of nutritional antioxidants on health and disease is still limited. The continuous identification of novel types or functions of nutritional antioxidants should facilitate their future application in human health and disease. In this Special Issue, we invite researchers to share their novel findings in this regard. Both original research and review articles are welcomed. Nutritional antioxidants include, but are not limited to:

• Nutrients such as proteins (peptides and amino acids), fats (fatty acids), carbohydrates, minerals, and vitamins.
• Bioactive food components, such as phytochemicals and bioactive substances of animal origin.

Prof. Dr. Hao Wu
Prof. Dr. Jianjun Yang
Prof. Dr. Songtao Li
Guest Editors

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