Dietary Antioxidants in Inflammation
A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Phytochemicals and Human Health".
Deadline for manuscript submissions: closed (25 September 2023) | Viewed by 306
Special Issue Editor
Special Issue Information
Dear Colleagues,
The presence of natural antioxidants in diets has been the subject of several studies aimed at promoting different processes related to the development of a series of chronic non-communicable diseases and inflammation. The inflammatory process is usually initiated by oxidation by reactive oxygen species (ROS), represented by peroxides, superoxide ion, hydroxyl radicals, and singlet oxygen. These compounds can be formed by the normal metabolism of the body and also induced by environmental factors (such as sunlight, pollution, cigarette, ionizing radiation, and alcohol) and also intrinsic factors (such as infection by bacteria, viruses, and parasites). The body reacts against the oxidative process through different enzymes such as superoxide dismutase (SOD), glutathione peroxidase (GTX), and catalase (CAT), and also by different vitamins (such as C, E, and A), carotenoids, and phenolic compounds.
The phenolic compounds present in fruits and vegetables are phytochemicals that act as antioxidants and anti-inflammatory substances by donating a hydrogen atom, neutralizing free radicals, sequestering pro-oxidant metals, increasing the activity of enzymes (SOD, CAT, and GTX), and interfering in the production of eicosanoids and cytokines.
The Special Issue on Diet Antioxidants and Inflammation is aimed at researchers and institutions that work with antioxidants present in food and their participation in metabolic processes related to human inflammation.
Dr. Jorge Mancini-Filho
Guest Editor
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Keywords
- natural phenolic
- fruits
- vegetables
- cytokines
- eicosanoids
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