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Anti-Inflammatory and Anti-Oxidative Bioactive Compounds in Diet and Their Applications

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Phytochemicals and Human Health".

Deadline for manuscript submissions: 30 June 2026 | Viewed by 1074

Special Issue Editor

Special Issue Information

Dear Colleagues,

Chronic inflammation and oxidative stress are key contributors to the development and progression of many non-communicable diseases, including cardiovascular disease, diabetes, neurodegenerative disorders, and cancer. Dietary bioactive compounds such as polyphenols, carotenoids, and omega-3 fatty acids have shown strong potential in modulating inflammatory responses and reducing oxidative damage, making them promising candidates for disease prevention and health promotion.

These compounds function through diverse mechanisms, scavenging free radicals, modulating signaling pathways, regulating gene expression, and interacting with the gut microbiota, to help maintain cellular homeostasis and reduce disease risk. Growing research interest has focused on the identification, characterization, and application of these compounds in functional foods, nutraceuticals, and personalized dietary interventions.

This Special Issue aims to present original research articles and comprehensive reviews that explore the mechanistic insights, efficacy, and practical applications of anti-inflammatory and antioxidative bioactive compounds in the diet. We welcome submissions based on molecular research, animal studies, human clinical trials, and population-based approaches.

The goal is to provide a platform for advancing the scientific understanding and translational potential of dietary bioactives in promoting long-term health and preventing chronic disease.

Prof. Dr. Weiqun Wang
Guest Editor

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Keywords

  • bioactive compounds
  • anti-inflammatory
  • antioxidant
  • functional foods
  • dietary supplements
  • phytochemicals
  • omega-3 fatty acids
  • nutraceuticals
  • chronic disease prevention
  • oxidative stress
  • gut microbiota
  • nutritional interventions

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Published Papers (1 paper)

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Research

15 pages, 1662 KB  
Article
Discovery of Anti-Aging Effects of Wheat Bran Extract in a D-Galactose-Induced Rat Model of Oxidative Stress
by Kaori Kobayashi, Keshari Sudasinghe, Ryan Bender, Md Suzauddula, Cheng Li, Cen Wu, Yonghui Li and Weiqun Wang
Nutrients 2025, 17(18), 2954; https://doi.org/10.3390/nu17182954 - 13 Sep 2025
Viewed by 805
Abstract
Background/Objectives: Wheat bran is known for its anti-aging effects, primarily due to its antioxidant properties. Our previous study identified novel antioxidants in wheat bran (xylo-oligosaccharides and protein hydrolysates) using an innovative extraction method. However, the anti-aging potential of these wheat bran extracts (WBEs) [...] Read more.
Background/Objectives: Wheat bran is known for its anti-aging effects, primarily due to its antioxidant properties. Our previous study identified novel antioxidants in wheat bran (xylo-oligosaccharides and protein hydrolysates) using an innovative extraction method. However, the anti-aging potential of these wheat bran extracts (WBEs) remains unclear. Methods: This study evaluated the anti-aging effects of WBE in a D-galactose-induced aging model using Wistar rats. Animals were divided into four groups: (1) saline-injected control, (2) D-galactose-injected control, (3) D-galactose + 5% WBE, and (4) D-galactose + 10% WBE. After six weeks, body weight, food intake, body fat percentage, erythrocyte superoxide dismutase (SOD) activity, and liver senescence-associated β-galactosidase (SA-β-gal) levels were assessed. Results: D-galactose significantly reduced food intake in positive control 87 ± 21%/weekly (negative control; p < 0.05, 107 ± 20%/weekly for 10%WBE; p < 0.01. Body fat percentage (positive control: 84 ± 19% vs. 5% WBE: 110 ± 20%, p < 0.05 in 100% convert). It also lowered erythrocyte SOD activity; 68.6 ± 9%, p < 0.01 in 100% conversion). WBE supplementation restored SOD activity in a dose-dependent manner (5% WBE: 32,479 ± 12,773 U/mL; 10% WBE: 42,368 ± 20,281 U/mL. Although D-galactose did not elevate significantly SA-β-gal activity in the liver, WBE supplementation still led to a dose-dependent reduction in baseline SA-β-gal levels (294 ± 84 nmol/min/mg protein vs. 5% WBE: 181 ± 65 nmol/min/mg protein, and 10% WBE: 146 ± 40 nmol/min/mg protein. p < 0.001). No significant group differences were found in hepatic SOD2, catalase (liver and skin), or telomerase reverse transcriptase expression. Conclusions: These findings suggest that wheat bran extracts mitigate D-galactose-induced oxidative stress in circulation, indicating potential anti-aging benefits. However, their effects at the tissue level remain inconclusive. Further studies are needed to explore molecular mechanisms and refine intervention duration. Full article
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