Effects of Food Antioxidants on Cardiovascular Diseases and Human Cancers

Dear Colleagues,

There is a growing interest in the new diet-health paradigm, which places more emphasis on the positive aspects of our diet. This has led to nutritional studies in which foods are being analyzed for their protective and disease prevention potential. Some foods have been reported to be capable of providing additional physiological benefits, including preventing or delaying onset of a range of chronic diseases, due to their potentially health-promoting antioxidant constituents. In particular, phytochemicals with antioxidant potential are well-reported to play role in reducing the consequences of oxidative stress in disease development and the aging process, and thus contribute to the overall health-protective effects of foods particularly, fruits and vegetables. The most thoroughly-studied groups of dietary antioxidants include the carotenoids (i.e., α-carotene, β-carotene, lycopene, etc.), phenolic compounds (i.e., flavonoids), and vitamins (A, C, and E). The ingestion of these biologically active components has been correlated with the prevention and lower incidence of several degenerative diseases including cardiovascular disease and certain forms of cancer. This Topical Collection will focus on the research studies either in vitro or in vivo, investigating the effects of antioxidants on cardiovascular diseases and human cancers.

Prof. Dr. Maurizio Battino
Dr. Esra Capanoglu
Collection Editors

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