Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
9.2
5.9
Journals
Nutrients
Special Issues
Oxidative Stress and Dietary Antioxidants: New Insights into Old Concepts
share announcement

Oxidative Stress and Dietary Antioxidants: New Insights into Old Concepts

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

Deadline for manuscript submissions: 30 July 2024 | Viewed by 819

Special Issue Editors

Prof. Dr. Anna Maria Witkowska

E-Mail Website
Guest Editor
Department of Food Biotechnology, Faculty of Health Sciences, Medical University of Bialystok, Bialystok, Poland
Interests: bioactive compounds; polyphenols; dietary antioxidants; oxidative stress; nutrition; food; nutritional epidemiology
Special Issues, Collections and Topics in MDPI journals
Dr. Małgorzata Elżbieta Zujko

E-Mail Website
Guest Editor
Department of Food Biotechnology, Faculty of Health Sciences, Medical University of Bialystok, Bialystok, Poland
Interests: dietary antioxidants; polyphenols; antioxidant potential of serum; chronic diseases; population studies
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Oxidative stress is a state of imbalance in the body, the most common causes of which are an unhealthy lifestyle, a high-calorie diet and prolonged stress. The loss of balance between oxidants and antioxidants can contribute to the development of many serious diseases including cancer, atherosclerosis and cardiovascular diseases. It is well known that oxidative stress can be reduced by a proper diet rich in antioxidants, such as polyphenols (flavonoids, phenolic acids, stilbenes, lignans), antioxidant vitamins (C, E, A, β-carotene) and antioxidant minerals (Zn, Cu, Se), which support the endogenous antioxidant system.

This Special Issue welcomes the latest research findings, including experimental studies, observational studies, clinical trials and review articles. We particularly welcome those research teams that are looking at the effects of food processing on the antioxidant content of bioactive compounds in food. We believe that this Special Issue will highlight the most recent advances across all aspects of food and dietary antioxidants. We look forward to your contribution.

Dr. Anna Maria Witkowska
Dr. Małgorzata Elżbieta Zujko
Guest Editors

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. Nutrients 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
  • vitamins
  • polyphenols
  • minerals
  • food
  • nutrition
  • food processing

Published Papers (1 paper)

Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

14 pages, 1278 KiB  
Article
Postprandial Antioxidative Response to Ingestion of Formulated Date- and Fruit-Based Nutritional Bars by Healthy Individuals
by Manahel A. Alolyan, Hani A. Alfheeaid, Ahmad H. Alhowail, Majed M. Alamri, Modhi S. Alghasham, Nada A. Alzunaidy and Hassan Barakat
Nutrients 2024, 16(11), 1794; https://doi.org/10.3390/nu16111794 - 6 Jun 2024
Viewed by 551
Abstract
Nutritional bars (NBs) are gaining popularity among healthy and athletic individuals, but postprandial antioxidative response has not been investigated. Therefore, the current study examined the postprandial alterations in total phenolic content (TPC), total antioxidant capacity (T-AOC), malondialdehyde (MDA), and Superoxide dismutase (SOD) in [...] Read more.
Nutritional bars (NBs) are gaining popularity among healthy and athletic individuals, but postprandial antioxidative response has not been investigated. Therefore, the current study examined the postprandial alterations in total phenolic content (TPC), total antioxidant capacity (T-AOC), malondialdehyde (MDA), and Superoxide dismutase (SOD) in the plasma of healthy individuals after the ingestion of 140 g (510 Kcal) from formulated date-based bars (DBBs) or fruit-based bars (FBBs). Firstly, the free and bound phenolic contents (PCs) were determined to be 10.15 and 12.98 and 6.19 and 3.57 mg GAE g−1, respectively. FBBs were significantly higher in free PC than DBBs, while DBBs were considerably higher in bound PC than FBBs. Secondly, twenty participants with age, height, weight, body mass index (BMI), fat mass, and fat-free mass averages of 21.4 years, 170.0 cm, 66.3 kg, 22.9 kg m2, 14.5, and 29.2 kg, respectively, were subjected to metabolic experiments (ISRCTN19386758). Ingestion of 140 g of FBB or DBB resulted in 288.50 or 302.14 µg TPC mL−1 blood, respectively. Postprandial TPC content increased with time progression and peaked after 120 min. T-AOC contents averaged 22.63 and 23.61 U mL−1 before ingestion of FBBs or DBBs, respectively. The T-AOC content increased significantly 120 and 180 min after ingestion of DBBs, while no significant change was noted after consuming FBBs. A significant decrease in MDA content was observed 180 min after consuming DBBs, while no significant change was noted after consuming FBBs. SOD concentrations ranged from 193.99 to 201.07 U L−1 in FBBs and DBBs, respectively. No considerable response was noted up to 3 h after ingestion of FBBs. On the contrary, a significant response was found 120 min after consuming DBBs. Pearson’s correlation coefficient indicated a highly significant positive correlation coefficient (p < 0.01) between T-AOC and either MDA or SOD, as well as between MDA and SOD. The principal component analysis demonstrated a strong and positive relationship between SOD and TPC at 60 and 120 min after DBB ingestion. In conclusion, the relative changes in postprandial responses in T-AOC and MDA did not significantly (p > 0.05) differ between DBBs and FBBs, except for TPC (p = 0.04, paired t-test) and SOD (p = 0.003, paired t-test). Further studies with an extended experimental time are needed to confirm the current findings. Full article
(This article belongs to the Special Issue Oxidative Stress and Dietary Antioxidants: New Insights into Old Concepts)
►▼ Show Figures

Graphical abstract

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-1
Back to TopTop