Antioxidant and Anti-inflammatory Components of the Diet,

Antioxidant and anti-inflammatory components of the diet are useful for coping with stress; plant-based foods represent a source of bioactive compounds able to scavenge free radicals that are produced daily. Flavonoids (in berries, tea, apples, citrus fruits, onions, dark chocolate), polyphenols (in tea, red wine, dark chocolate, berries, apples, nuts), lutein and zeaxanthin (in leafy greens, corn, peas, egg yolks), vitamin C (in citrus fruits, strawberries, kiwi, bell peppers, broccoli, Brussels sprouts), vitamin E (in nuts, seeds, vegetable oils, spinach, broccoli), beta-carotene (in carrots, sweet potatoes, pumpkins, spinach, kale, butternut squash) and lycopene (in tomatoes, watermelon, pink grapefruit, red peppers, papaya) all have synergistic anti-inflammatory and antioxidant properties, support the immune system, protect cell membranes and reduce the risk of age-related diseases. This Special Issue will include research papers and reviews on in vitro and in vivo studies aimed at improving knowledge of the molecular mechanisms associated with the antioxidant and anti-inflammatory components of the diet, to better characterize their synergistic role and capacity to protect cells from damage due to free radicals and pro-inflammatory stimuli.