Plant-Based Diets Regulate Antioxidant-Inflammatory Balance
A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".
Deadline for manuscript submissions: 15 February 2026 | Viewed by 29
Special Issue Editors
Interests: Alzheimer’s disease; aging of the brain; human nutrition; food processing; food analysis; prevention of dementia
Special Issues, Collections and Topics in MDPI journals
Interests: human nutrition; food processing; food analysis; prevention of dementia; nanoparticles in food; aging of the brain
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The aim of this SI is to deepen understanding of the effect of plant-based diets on antioxidant and inflammatory activities in humans. It will focus on the link between unbalanced antioxidative and anti-inflammatory levels in body tissues and the role of nutraceuticals and nutritional component supplementation on the health status of individuals.
Highly processed and low-processed (unprocessed) plant foods will be discussed as game changers, as well as methods of processing raw materials, especially those using the philosophy of “green chemistry”.
The digestive effects of all types of foods in the gastro-intestinal tract (raw, low-processed, highly transformed, etc.) on the antioxidant and inflammatory activity of food portions will be another topic of focus (using in vivo studies, as well as an in vitro model of the gastro-intestinal tract).
Original papers, comments, and reviews discussing the following are welcome for submission: the composition of plant-based diets in the prevention of all types of disorders and diseases in which antioxidant and inflammatory imbalances play a role; holistic approaches (using plant-based diets) to the prevention of all types of disorders/diseases caused by antioxidant–inflammatory imbalance (highlighting genetic predispositions, gene expression regulation, the physiological role in the body, interaction with microbiota/microbiome, the role of contaminating compounds, the role of food-borne toxins, metabolic syndrome, incorrect nutritional habits, etc.); and reliable laboratory and clinical models to study risk factors concerning antioxidant and anti-inflammatory measurements in humans.
Prof. Dr. Dominik Szwajgier
Prof. Dr. Ewa Baranowska-Wójcik
Guest Editors
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Keywords
- plant-based diets
- antioxidant activity
- inflammatory
- nutraceuticals and supplementation in plant-based diets
- processing of plant foods
- green chemistry
- effect of digestion on the antioxidant and inflammatory activity of food
- in vitro model of the gastro-intestinal tract
- holistic approach
- models to study antioxidant and anti-inflammatory status in humans
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