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Preparation, Functional Properties and Application of Food-Derived Antioxidants and Anti-inflammatory...
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Special Issue "Preparation, Functional Properties and Application of Food-Derived Antioxidants and Anti-inflammatory Agents"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (30 November 2023) | Viewed by 4111

Special Issue Editor

Prof. Dr. Jong-Sang Kim

E-Mail Website
Guest Editor
School of Food Science and Biotechnology, Department of Integrative Biology, Kyungpook National University, Daegu 41566, Korea
Interests: antioxidants; Nrf2; cancer prevention; Alzheimer’s disease
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Oxidative stress and chronic inflammation are the two most important causative factors for several non-infectious human diseases including cancer, neurodegenerative diseases, and cardiovascular diseases. Although a number of food components are reported to have potential to prevent the incidence and progression of chronic diseases by regulating oxidative stress and inflammation, the mode of action of bioactive compounds needs to be further elaborated. In addition, research on changes in bioactive function and compounds by food processing such as fermentation, extraction, heating, and storage is insufficient. For this Special Issue, “Preparation, Functional Properties and Application of Food-Derived Antioxidants and Anti-inflammatory Agents”, we welcome papers that study antioxidant and anti-inflammatory activities of food-derived components and their application to food preparation. This Special Issue will gather the most recent advances in the field, providing a useful tool for researchers and professionals in this area.

Prof. Dr. Jong-Sang Kim
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • antioxidants
  • inflammation
  • bioactive function
  • food processing

Published Papers (3 papers)

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Research

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12 pages, 1702 KiB  
Article
Annona crassiflora Mart. Fruit Peel Polyphenols Preserve Cardiac Antioxidant Defense and Reduce Oxidative Damage in Hyperlipidemic Mice
by
Eliana Akemi Komino
,
Letícia Pereira Afonso Ramos
,
Adriele Vieira de Souza
,
Douglas Carvalho Caixeta
,
Vinicius Prado Bittar
,
Ana Luiza Borges
,
Françoise Vasconcelos Botelho
,
Foued Salmen Espindola
and
Allisson Benatti Justino
Foods 2023, 12(11), 2097; https://doi.org/10.3390/foods12112097 - 23 May 2023
Viewed by 899
Abstract
Dyslipidemia and oxidative stress are directly related to the pathogenesis of cardiovascular diseases. Annona crassiflora Mart. (ACM) has been traditionally used in folk medicine to alleviate inflammation and pain. This plant is rich in polyphenols, which exhibit high antioxidant capacity. The present study [...] Read more.
Dyslipidemia and oxidative stress are directly related to the pathogenesis of cardiovascular diseases. Annona crassiflora Mart. (ACM) has been traditionally used in folk medicine to alleviate inflammation and pain. This plant is rich in polyphenols, which exhibit high antioxidant capacity. The present study aimed to elucidate the antioxidant properties of ACM in the heart of hyperlipidemic mice. The animals were orally administered either a crude ethanol extract (CEAc) or a polyphenols-rich fraction (PFAc) obtained from ACM fruit peel. There were correlations between blood and fecal biochemical data with cardiac oxidative stress biomarkers. Here, the pre-treatment with CEAc for 12 d led to an increase in glutathione content (GSH) and a reduction in the activities of superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase. Moreover, PFAc was found to enhance the total antioxidant capacity as well as GSH, SOD and CAT activities, which were reduced by Triton WR-1339-induced hyperlipidemia. Moreover, the administration of PFAc before the treatment resulted in a decrease in protein carbonylation and lipid peroxidation levels, as well as a reduction in the activities of glutathione reductase and glucose-6-phosphate dehydrogenase. ACM fruit peel showed improvement in the glutathione system, mainly its polyphenols-rich fraction, indicating a potential cardioprotective antioxidant usage of this plant extract. Full article
(This article belongs to the Special Issue Preparation, Functional Properties and Application of Food-Derived Antioxidants and Anti-inflammatory Agents)
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15 pages, 4233 KiB  
Article
Quercetin-Induced Glutathione Depletion Sensitizes Colorectal Cancer Cells to Oxaliplatin
by
Jinkyung Lee
,
Chan Ho Jang
,
Yoonsu Kim
,
Jisun Oh
and
Jong-Sang Kim
Foods 2023, 12(8), 1733; https://doi.org/10.3390/foods12081733 - 21 Apr 2023
Cited by 1 | Viewed by 1532
Abstract
Quercetin is an antioxidant phytochemical which belongs to the natural flavonoids group. Recently, the compound has been reported to inhibit glutathione reductase responsible for replenishing reduced forms of glutathione and thus leads to glutathione depletion, triggering cell death. In this study, we examined [...] Read more.
Quercetin is an antioxidant phytochemical which belongs to the natural flavonoids group. Recently, the compound has been reported to inhibit glutathione reductase responsible for replenishing reduced forms of glutathione and thus leads to glutathione depletion, triggering cell death. In this study, we examined if quercetin sensitizes tumors to oxaliplatin by inhibiting glutathione reductase activity in human colorectal cancer cells, and thereby facilitates apoptotic cell death. A combined treatment with quercetin and oxaliplatin was found to synergistically inhibit glutathione reductase activity, lower intracellular glutathione level, increase reactive oxygen species production, and reduce cell viability, compared to treatment with oxaliplatin alone in human colorectal HCT116 cancer cells. Furthermore, the incorporation of sulforaphane, recognized for its ability to scavenge glutathione, in combination with quercetin and oxaliplatin, substantially suppressed tumor growth in an HCT116 xenograft mouse model. These findings suggest that the depletion of intracellular glutathione by quercetin and sulforaphane could strengthen the anti-cancer efficacy of oxaliplatin. Full article
(This article belongs to the Special Issue Preparation, Functional Properties and Application of Food-Derived Antioxidants and Anti-inflammatory Agents)
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Other

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36 pages, 684 KiB  
Systematic Review
Effects of Phytochemicals from Fermented Food Sources in Alzheimer’s Disease In Vivo Experimental Models: A Systematic Review
by
Alina Mihaela Baciu
,
Razvan Vlad Opris
,
Gabriela Adriana Filip
and
Adrian Florea
Foods 2023, 12(11), 2102; https://doi.org/10.3390/foods12112102 - 23 May 2023
Cited by 2 | Viewed by 1296
Abstract
The socioeconomic burden of Alzheimer’s Disease (AD) stems from its characteristic multifactorial etiology and, implicitly, the difficulties associated with its treatment. With the increase in life expectancy and health awareness, nutraceuticals and functional foods are filling in the gaps left by the limitation [...] Read more.
The socioeconomic burden of Alzheimer’s Disease (AD) stems from its characteristic multifactorial etiology and, implicitly, the difficulties associated with its treatment. With the increase in life expectancy and health awareness, nutraceuticals and functional foods are filling in the gaps left by the limitation of classical medical treatment in chronic conditions associated with lifestyle factors, such as neurological disorders. Processes, such as fermentation that enhance food phytochemical content are garnering increased attention due to their functional and health-related properties. This systematic review aims to provide an overview of the evidence of phytochemicals from fermented food sources inducing therapeutic outcomes and cognitive benefits from in vivo experimental models of Alzheimer’s Disease. The present systematic review was conducted in accordance with PRISMA guidelines. Searches were performed in the following databases: MEDLINE, Embase, Cochrane, Scopus, Google Scholar, and Science Citation Index Expanded (Web of Science) by two independent reviewers. Titles and abstracts yielded by the search were screened for eligibility against the inclusion criteria. The search strategy yielded 1899 titles, encompassing studies from 1948 to 2022. After the removal of duplicates, and screening of titles, abstracts, and full texts, thirty three studies obtained from the original search strategy and seven studies from references satisfied the inclusion criteria and were included in the present systematic review. Several studies have emphasized the potential of fermentation to yield small-molecule phytochemicals that are not present in raw products. When these phytochemicals are combined, their collective strength has demonstrated the ability to exceed the antioxidant, anti-inflammatory, and neuroprotective benefits of individual phytochemicals when given in their pure form. Among the various fermented foods that have been studied, soy isoflavones obtained through fermentation have shown the most substantial evidence of altering phytochemical content and improving outcomes in animal models of AD. While promising in initial results, other fermented foods and traditional medicines require more detailed research in order to establish their effectiveness and proper utilization. As is, many of the experimental designs lacked phytochemical analysis of the used fermented product or comparison with the non-fermented counterpart. This, coupled with proper reporting in animal studies, will significantly raise the quality of performed studies as well as the weight of obtained results. Full article
(This article belongs to the Special Issue Preparation, Functional Properties and Application of Food-Derived Antioxidants and Anti-inflammatory Agents)
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