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Foods
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Health Benefits of Antioxidants in Natural Foods
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Health Benefits of Antioxidants in Natural Foods

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: 20 August 2025 | Viewed by 2919

Special Issue Editors

Dr. Jovana Kojić

E-Mail Website
Guest Editor
Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
Interests: bioactive; antioxidants; natural foods; 3D food printing; novel food development
Prof. Dr. Vesna Tumbas Šaponjac

E-Mail Website
Guest Editor
1. Department of Pharmacological and Pharmaceutical Sciences, College of Pharmacy, University of Houston, Houston, TX 77204, USA
2. Sanarentero LLC, Pearland, TX, USA
Interests: applied chemistry; organic chemistry; food chemistry; functional food; antioxidants; bioactive compounds; encapsulation, preclinical and clinical studies
Special Issues, Collections and Topics in MDPI journals
Dr. Ljiljana Janjušević

E-Mail Website
Guest Editor
BioSense Institute, University of Novi Sad, Dr Zorana Đinđića 1, 21000 Novi Sad, Serbia
Interests: biological activities; antioxidants; macrofungi; functional food; biomolecular engineering; cellular agriculture; food pathogens; mycelium materials

Special Issue Information

Dear Colleagues,

This special issue meticulously synthesizes contemporary research, unravelling the intricate mechanisms through which antioxidants, present in both foods and natural products, contribute to overall well-being. Operating at molecular and clinical levels, prospective manuscripts offer nuanced insights into the complex interplay between antioxidants and physiological processes, emphasizing the significance of a diet rich in fruits, vegetables, and other nutrient-dense sources.

Beyond conventional paradigms, the collection delves into the absorption, distribution and metabolism of antioxidants and their communication with oxidative-stress-related molecular signalling pathways, elucidating their role in mitigation of pathological processes and disease prevention. The nuanced exploration in preclinical and clinical settings extends to encompass various natural sources materials, broadening the understanding of how antioxidants influence health. Catering to researchers, healthcare professionals, and individuals seeking evidence-based knowledge, this special issue serves as a comprehensive resource, providing a sophisticated perspective on health-enhancing properties of antioxidants in both foods and broader biological contexts. It establishes itself as a valuable reference for navigating the entangled landscape of antioxidant research and its implications for promoting healthy lifestyle in general.

Dr. Jovana Kojić
Prof. Dr. Vesna Tumbas Šaponjac
Dr. Ljiljana Janjušević
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • antioxidants
  • natural foods
  • oxidative-stress
  • health benefits
  • bioactive

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (3 papers)

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Research

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16 pages, 3844 KiB  
Article
Oleuropein Regulates Bile Acid Metabolism via Modulating the Gut Microbiota, Thereby Alleviating DSS-Induced Ulcerative Colitis in Mice
by Rongxin Zang, Rui Zhou, Yaodong Li, Zhouliang Liu, Huihao Wu, Liping Lu and Hongwei Xu
Foods 2025, 14(11), 1863; https://doi.org/10.3390/foods14111863 - 23 May 2025
Viewed by 146
Abstract
The pathogenesis of ulcerative colitis (UC) involves genetic, immunological, and environmental factors as well as gut microbiota dysbiosis. As a natural antioxidant with various pharmacological activities widely present in Oleaceae plants, oleuropein (OLE) exhibits anti-inflammatory, anti-tumor, antiviral, hypoglycemic, and cardioprotective effects. It has [...] Read more.
The pathogenesis of ulcerative colitis (UC) involves genetic, immunological, and environmental factors as well as gut microbiota dysbiosis. As a natural antioxidant with various pharmacological activities widely present in Oleaceae plants, oleuropein (OLE) exhibits anti-inflammatory, anti-tumor, antiviral, hypoglycemic, and cardioprotective effects. It has been validated that OLE extracted from olive oil can ameliorate UC. However, it remains unclear if and how OLE modulates the gut microbiota in the alleviation of UC. Therefore, this study was conducted to explore the mechanisms for OLE to alleviate UC induced by dextran sulfate sodium (DSS), with the focus placed on its regulatory function in the gut microbiota. The results indicated that OLE mitigated DSS-induced UC by enhancing the intestinal barrier function, reshaping the gut microbiota, and modulating bile acid metabolism. The fecal microbiota transplantation (FMT) experiment results further confirmed that the protective effect of OLE against UC could be mediated by alterations in the gut microbiota and their metabolites induced by OLE. Additionally, OLE increased the abundance of Lactobacillus and certain bile acid metabolites in the colon, including hyodeoxycholic acid (HDCA). HDCA could upregulate the expression of ZO-1 and claudin-3, restoring intestinal barrier integrity. Simultaneously, HDCA could inhibit the activation of the nuclear factor kappa-B (NF-κB) signaling pathway in the colon and relieve colonic inflammation. Overall, it was corroborated that OLE alleviated DSS-induced UC by modulating the gut microbiota and altering bile acid metabolism. Full article
(This article belongs to the Special Issue Health Benefits of Antioxidants in Natural Foods)
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19 pages, 2252 KiB  
Article
Spinacia oleracea L. Baby Leaves as a Source of Bioactive Principles: The Chemical Profiling of Eco-Sustainable Extracts by Using LC-ESI/HRMS- and 1H NMR-Based Metabolomics
by Antonietta Cerulli, Luciana Maria Polcaro, Milena Masullo and Sonia Piacente
Foods 2024, 13(22), 3699; https://doi.org/10.3390/foods13223699 - 20 Nov 2024
Cited by 1 | Viewed by 1327
Abstract
Spinacia oleracea L. cultivar platypus leaves are identified as a functional food due to their nutrient composition which promotes health beyond basic nutrition. Considering the increasing use of food supplements, S. oleracea baby leaves have been extracted by maceration, solid–liquid dynamic extraction (SLDE)-Naviglio, [...] Read more.
Spinacia oleracea L. cultivar platypus leaves are identified as a functional food due to their nutrient composition which promotes health beyond basic nutrition. Considering the increasing use of food supplements, S. oleracea baby leaves have been extracted by maceration, solid–liquid dynamic extraction (SLDE)-Naviglio, and ultrasound-assisted extraction (UAE) using EtOH and EtOH:H2O mixtures. The analysis of the extracts by using LC-ESI/HRMSMS revealed 42 compounds (flavonoids, polar lipid derivatives, and 20-hydroxyecdysone), along with primary metabolites, detected by NMR analysis. A principal component analysis (PCA) of LC-ESI/HRMS and NMR data was performed, revealing how 20-hydroxyecdysone and flavonoids, the specialized metabolites mainly responsible for the biological activity of S. oleracea leaves, occurred in the highest amount in the EtOH and EtOH:H2O (70:30, v/v) extracts obtained by SLDE-Naviglio extraction. 20-hydroxyecdysone was also quantified in all the extracts via LC-ESI/QTrap/MS/MS using the Multiple Reaction Monitoring (MRM) method. The EtOH extracts obtained by SLDE-Naviglio and maceration showed the highest content (82.16 and 81.27 mg/g extract, respectively). The total phenolic content (118.35–206.60 mg GAE/g), the flavonoid content (10.90–41.05 mg rutin/g), and the Trolox Equivalent Antioxidant Capacity (TEAC) (1.63–2.05 mM) of the extracts were determined. The EtOH:H2O (70:30, v/v) extract analyzed by using SLDE-Naviglio showed the highest phenolic and flavonoid content and radical scavenging activity. Full article
(This article belongs to the Special Issue Health Benefits of Antioxidants in Natural Foods)
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Review

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43 pages, 1827 KiB  
Review
Composition and Biological Activity of Colored Rice—A Comprehensive Review
by Mingchao Zhao, Xiaorong Xiao, Dingsha Jin, Linan Zhai, Yapeng Li, Qingwen Yang, Funeng Xing, Weihua Qiao, Xiaowei Yan and Qingjie Tang
Foods 2025, 14(8), 1394; https://doi.org/10.3390/foods14081394 - 17 Apr 2025
Viewed by 774
Abstract
Colored rice (black, purple, red and brown) has been consumed in China for nearly 4000 years. Recent research has focused on exploring its nutritional and metabolomic profiles and associated health benefits. Due to the improvement in detection and quantification techniques for health-promoting compounds [...] Read more.
Colored rice (black, purple, red and brown) has been consumed in China for nearly 4000 years. Recent research has focused on exploring its nutritional and metabolomic profiles and associated health benefits. Due to the improvement in detection and quantification techniques for health-promoting compounds and their activities, the number of studies has increased significantly. In this regard, a timely and updated review of research on nutritional composition, phytochemistry, and metabolite content and composition can significantly enhance consumer awareness. Here, we present a detailed and up-to-date understanding and comparison of the nutritional and phytochemical (metabolite) composition of colored rice. While earlier literature reviews focus on either single type of colored rice or briefly present nutritional comparison or bioactivities, here we present more detailed nutrient profile comparison (carbohydrates, fats, proteins, amino acids, minerals, and vitamins), together with the most recent comparative data on phytochemicals/metabolites (flavonoids, anthocyanins, fatty acids, amino acids and derivatives, phenolic acids, organic acids, alkaloids, and others). We discuss how metabolomics has broadened the scope of research by providing an increasing number of detected compounds. Moreover, directions on the improvement in colored rice nutritional quality through breeding are also presented. Finally, we present the health-beneficial activities (antioxidant, anti-inflammatory, antimicrobial, hypoglycemic, neuroprotective, anti-aging, and antitumor activities) of different colored rice varieties, together with examples of the clinical trials, and discuss which bioactive substances are correlated with such activities. Full article
(This article belongs to the Special Issue Health Benefits of Antioxidants in Natural Foods)
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