Dietary Supplementation for Human Inflammation

A special issue of Dietetics (ISSN 2674-0311).

Deadline for manuscript submissions: closed (29 February 2024) | Viewed by 1439

Special Issue Editor


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Guest Editor
Department of Nutrition, Exercise and Sports, University of Copenhagen, Copenhagen, Denmark
Interests: nutrition; molecular biology; immunology

Special Issue Information

Dear Colleagues,

Chronic inflammation exerts a significant impact on health and quality of life across various diseases. Over the years, nutritional therapies, including supplementation interventions, have been extensively explored to assess the effectiveness and safety of dietary supplements, considering diverse molecular pathways and mechanisms of action. Given the link between chronic low-grade inflammation and numerous nutrition and metabolism-related disorders, investigating the role of dietary supplements in managing inflammation can provide valuable insights into molecular mechanisms. This exploration can guide the identification of optimal nutrient types and dosages, enabling the development of precise medicinal nutritional therapies and potentially paving the way for novel drug discoveries.

This special issue explores the domain of dietary supplementation for addressing human inflammation, with the goal of illuminating the current evidentiary landscape and summarizing recent advances in the field of nutritional therapy. The outcomes of this scientific endeavour are poised to set a path toward the prevention and treatment of a range of nutrition-related disorders, contributing to the larger framework of precision nutrition.

Dr. Mahsa Jalili
Guest Editor

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Keywords

  • nutrition therapy
  • inflammation
  • dietary supplements
  • precision medicine

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Published Papers (1 paper)

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Research

10 pages, 910 KiB  
Article
Relationship between Sources of Dietary Fiber Intake and Homocysteine Metabolism in Relation to Serum Homocysteine Concentrations
by Akiko Tajima, Yoshinori Kubo, Sayaka Horiguchi, Kumiko Shoji, Yasuo Kagawa and Terue Kawabata
Dietetics 2024, 3(3), 308-317; https://doi.org/10.3390/dietetics3030024 - 26 Aug 2024
Viewed by 947
Abstract
While homocysteine is produced as an intermediate metabolite during methionine metabolism, increased blood homocysteine levels are associated with various diseases. In a previous cross-sectional study, we reported a significant negative association between the serum concentrations of homocysteine in 227 young women and their [...] Read more.
While homocysteine is produced as an intermediate metabolite during methionine metabolism, increased blood homocysteine levels are associated with various diseases. In a previous cross-sectional study, we reported a significant negative association between the serum concentrations of homocysteine in 227 young women and their dietary fiber intake. In the present study, we examined the relationship between dietary fiber intake from food sources and serum levels of homocysteine and its metabolites. Homocysteine and its metabolites 5-methyltetrahydrofolate (5MTHF), cystathionine, glycine, methionine, and S-adenosyl-methionine were measured using LC-MS/MS. The soluble, insoluble, and total fiber intake from fruits and mushrooms was significantly inversely correlated with the homocysteine concentrations. Furthermore, the soluble, insoluble, and total fiber intake from fruits was significantly positively associated with the serum 5MTHF concentrations, while the fiber intake from mushrooms was positively correlated with the cystathionine concentration and negatively correlated with the methionine and glycine concentrations. These results suggest that ingesting dietary fiber in the form of fruits and mushrooms maintains a low concentration of homocysteine by activating two different homocysteine-scavenging metabolic pathways. Full article
(This article belongs to the Special Issue Dietary Supplementation for Human Inflammation)
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