The Effect of Food Bioactive Compounds on Reducing Oxidative Stress
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 1 July 2025 | Viewed by 739
Special Issue Editor
Special Issue Information
Dear Colleagues,
Numerous studies have shown that food anti-oxidative stress is closely related to the prevention of chronic diseases (e.g., cardiovascular disease, diabetes, cancer, neurodegeneration etc.). Antioxidant ingredients are able to intervene in oxidative stress-mediated inflammatory responses, apoptosis, vascular endothelial dysfunction, and other pathological processes, thereby reducing the risk of chronic diseases. The antioxidant properties of phytochemicals such as polyphenols (e.g., flavonoids, phenolic acids), carotenoids, etc., can be explored in different foods. Their excellent efficacy can be further studied in terms of free radical scavenging, regulating the activity of antioxidant enzymes, and inhibiting lipid peroxidation. This Special Issue aims to bring together cutting-edge research results to explore the health benefits, mechanisms, and applications of food components, dietary patterns, and related factors in coping with oxidative stress in the body.
Prof. Dr. Jianmei Li
Guest Editor
Manuscript Submission Information
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Keywords
- food or food bioactive compounds
- antioxidant active ingredients
- phytochemicals
- functional foods and dietary supplements
- vitamins and minerals
- natural foods
- anti-aging
- hepatoprotection
- neuroprotection
- anti-dyslipidemia
- anti-inflammation
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