Protective Effects of Edible and Medicinal Plant Extracts against Oxidative Stress

Dear Colleagues,

Oxidative stress caused by imbalanced metabolism and an excess of reactive oxygen species (ROS) leads to a range of health disorders in humans, including diabetes, cardiovascular disease, and cancer. ROS are produced continuously in the body, via oxidative metabolism, mitochondrial bioenergetics, and immune function, which are involved in the progression, growth, death, and differentiation of cells. Various modifiable factors cause oxidative stress; therefore, the use of simple interventions, such as supplementation with plant foods with a high antioxidant compound content, can decrease oxidative stress levels and reduce the incidence of complex diseases. Edible and medicinal plants contain plenty of compounds with antioxidant and anti-inflammatory properties. It is plausible that their sustained consumption might counteract these diseases by reducing oxidative DNA damage, down-regulating oxidative stress, and increasing the expression of genes responsible for DNA repair, cell-cycle control, and anti-inflammatory effects. The Special Issue will publish original research papers and reviews related to edible and medicinal plant antioxidant effects, the mechanisms of action, and health benefits in the prevention and treatment of chronic diseases.

Dr. Katarzyna Kowalska
Dr. Anna Olejnik
Guest Editors

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