Plant-Based Diets in the Prevention of Inflammation

Dear Colleagues,

The aim of this SI is to expand the knowledge concerning the effect of plant-based diets on antioxidant and inflammatory activities in humans. The link between unbalanced antioxidative and anti-inflammatory status in body tissues and the role of nutraceuticals and supplementation of nutritional components on the health status of individuals will be the focus. 

Highly processed and low-processed (unprocessed) plant foods as game changers will be discussed, as well as methods of processing raw materials, especially using “green chemistry” philosophy.

The effect of digestion 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 can be presented (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: 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 approach (using plant-based diets) to the prevention of all types of disorders/diseases caused by an antioxidant and inflammatory imbalance (highlighting genetic predispositions, gene expression regulation, physiological role in the body, interaction with microbiota/microbiome, role of contaminating compounds, role of food-borne toxins, metabolic syndrome, incorrect nutritional habits, etc.); reliable laboratory and clinical models to study risk factors concerning antioxidant and anti-inflammatory measurements in humans.

Prof. Dr. Dominik Szwajgier
Dr. Ewa Baranowska-Wójcik
Guest Editors

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