Dietary Regulation of Oxidative Stress in Chronic Diseases
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: 30 September 2025 | Viewed by 1126
Special Issue Editors
Interests: nutrition; polyphenols; fatty acids; redox status; metabolic syndrome
Special Issue Information
Dear Colleagues,
Oxidative stress is a state of marked imbalance between the production of reactive oxygen and nitrogen species (ROS, RNS), from both endogenous and exogenous sources, and their removal by antioxidants. Although the origin of many chronic diseases can be multifactorial, oxidative stress is common to all of them. Oxidative stress contributes to the pathology of cardiovascular, renal, and lung diseases, neurological disorders, cancer, diabetes, psychiatric conditions, and ageing. On the other side, studies have indicated that regular consumption of fruits, vegetables, and other foods rich in antioxidants may lower the incidence and/or delay the onset of chronic diseases. Dietary antioxidants are food constituents that can prevent and ameliorate the deleterious effects of ROS and RNS on normal physiological functions. This Special Issue will highlight the existing evidence regarding different functional foods, nutritive and non-nutritive (bioactive) compounds and their health effects, with the focus on their impact on oxidative stress, as a common denominator of most chronic diseases.
Dr. Marija M. Takić
Dr. Nevena Kardum Vidović
Guest Editors
Manuscript Submission Information
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Keywords
- oxidative stress
- dietary antioxidants
- bioactive compounds
- functional foods
- non-communicable chronic diseases
- human health
- polyphenols
- lipid peroxides
- metabolic syndrome
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