Plant-Derived Food Products in the Prevention of Chronic Non-Communicable Diseases

Dear Colleagues,

As a potential source of antioxidant compounds in the daily diet, plant foods (fruits and vegetables) are usually mentioned first. Oxidative stress and the production of harmful reactive oxygen species are caused by the lack of a physiological balance between free radicals produced in the body and their natural method of inactivation. The antioxidative substances in plants can help protect the human system from diseases resulting from a weakened immune system. The body’s imbalance is now considered a major cause of aging and the development of chronic non-communicable diseases (diabetes, cancer, cardiovascular diseases, and neurological diseases including Parkinson’s and Alzheimer’s). Some evidence suggests that certain plant molecules may have much more potent antioxidant properties than the well-known antioxidant vitamins, but these findings are still awaited. This Special Issue aims to review the potential of common and uncommon plants and plant foods as potential sources of valuable antioxidants in the human diet for the effective maintenance of human well-being and protection against the development of some diseases.

Since IJMS is a journal of molecular science, we focus on plant bioactive compounds in plant foods and plant-derived foods, such as phenolic compounds, flavonoids, anthocyanidins, flavans, tannins, etc.

We welcome comments and research on the chemical composition of these bioactive compounds and their mechanisms of action in human disease and health.

Prof. Dr. Teresa Leszczyńska
Prof. Dr. Barbara Borczak
Prof. Dr. Joanna Kapusta-Duch
Guest Editors

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