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A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Health Outcomes of Antioxidants and Oxidative Stress".

Deadline for manuscript submissions: closed (20 May 2023) | Viewed by 34058

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Special Issue Editors

Dr. Joanna Kaluza

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Guest Editor

Department of Human Nutrition, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland
Interests: nutritional epidemiology; diet quality; dietary supplements; inflammation; oxidative stress; nutritional status
Special Issues, Collections and Topics in MDPI journals

Dr. Ewa Sicinska

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Guest Editor

Department of Human Nutrition, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
Interests: human nutrition; dietary supplements; strategies for improvement nutrition; public health

Dr. Dawid Madej

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Guest Editor

Department of Human Nutrition, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
Interests: antioxidant status; male fertility; nutritional epidemilogy; dietary supplements

Special Issue Information

Dear Colleagues,

Oxidative stress, characterised by an imbalance between reactive oxygen species and the antioxidant defence system, is associated with an increased risk of developing many types of diseases, including various cardiovascular diseases and cancers. The health benefits and risks of using dietary supplements (DS) are debatable, and justification for their use in relation to health promotion is controversial. The results of numerous studies indicate that DS may impact the pro- as well as antioxidant balance in the body.

It has been found that in some groups of people, DS use leads to a decrease in oxidative stress as measured using various parameters, whereas in others an increase is observed. The direction of these changes may differ depending on the nutritional and health status, physical activity, exposure to toxic substances, etc. Some DS may enhance the process of free radicals and other reactive component production, but other DS, or the presence of other physical conditions, may suppress this process. However, both these states could impact antioxidant enzyme activity, lipid peroxidation, protein modification and DNA damage.

Due to the complexity of the problem and inconsistent research results regarding the use of DS and their association with oxidative stress and health, we would like to invite scientists to take part in a research endeavour that attempts to at least partially fill this gap by sharing their research findings in an upcoming Special Issue entitled “Dietary Supplements and Oxidative Stress”. We encourage the submission of manuscripts that include the results of all types of studies analysing the relationship between DS use and oxidative stress in addition to systematic reviews, meta-analyses and studies on relevant physiological mechanisms.

Prof. Dr. Joanna Kałuża
Dr. Ewa Sicinska
Dr. Dawid Madej
Guest Editors

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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. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.

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Keywords

dietary supplements
vitamins
minerals
bioactive components
antioxidants
oxidative stress
free radicals
inflammation

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Published Papers (8 papers)

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Research

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15 pages, 17927 KiB

Open AccessArticle

Anti-Neuroinflammatory Effects of the Human Milk Oligosaccharide, 2′-Fucosyllactose, Exerted via Modulation of M2 Microglial Activation in a Mouse Model of Ischemia–Reperfusion Injury

by Malk Eun Pak, Yeon-Ji Kim, Hanhae Kim, Chul Soo Shin, Jong-Won Yoon, Seon-min Jeon, Young-Ha Song and Kyungho Kim

Antioxidants 2023, 12(6), 1281; https://doi.org/10.3390/antiox12061281 - 15 Jun 2023

Cited by 2 | Viewed by 1695

Abstract

Cerebral ischemic stroke is one of the leading causes of death and disability worldwide. 2′-fucosyllactose (2′-FL), a human milk oligosaccharide, exerts anti-inflammatory effects and plays a protective role in arterial thrombosis; however, its role in ischemic stroke remains unclear. This study aimed to investigate the neuroprotective effects of 2′-FL and its potential mechanisms in a mouse model of ischemic stroke. Neurological score and behavior tests revealed that 2′-FL promoted the recovery of neurological deficits and motor function in middle cerebral artery occlusion (MCAO) mice, and that 2′FL led to a reduction in the size of cerebral infarct. Biochemical studies showed that administration of 2′-FL led to a reduction of reactive oxygen species (ROS)-related products in the brain of MCAO mice. 2′-FL upregulated IL-10 and downregulated TNF-α level. In addition, 2′-FL enhanced M2-type microglial polarization and upregulated CD206 expression at 7 days after MCAO. At 3 days after MCAO, 2′-FL increased IL-4 levels and activated STAT6. Our data show that 2′-FL reduced the neurological symptoms of ischemic stroke and ROS accumulation in the brain through IL-4/STAT6-dependent M2-type microglial polarization in MCAO mice. These results demonstrate that 2′-FL is a potentially effective therapeutic agent for ischemic stroke. Full article

(This article belongs to the Special Issue Dietary Supplements and Oxidative Stress)

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27 pages, 12080 KiB

Open AccessArticle

Influence of Storage Conditions on Stability of Phenolic Compounds and Antioxidant Activity Values in Nutraceutical Mixtures with Edible Flowers as New Dietary Supplements

by Martina Mrázková, Daniela Sumczynski and Jana Orsavová

Antioxidants 2023, 12(4), 962; https://doi.org/10.3390/antiox12040962 - 19 Apr 2023

Cited by 10 | Viewed by 3179

Abstract

This paper investigates the effects of storage conditions on the stability of phenolics and their antioxidant activities in unique nutraceutical supplements containing non-traditional cereal flakes, edible flowers, fruits, nuts, and seeds. Significant total phenolic content (TPC) of 1170–2430 mg GAE/kg and total anthocyanin content (TAC) with the values of 322–663 mg C3G/kg were determined with the highest TPC content established in free phenolic fractions. The most notable declines in TPC (by 53%), TAC (by 62%), phenolics (e.g., glycosylated anthocyanins by 35–67%), and antioxidant activity (by 25% using DPPH) were established in the presence of sunlight at 23 °C followed by the storage at 40 °C. Quercetin, rutin, peonidin, pelargonidin, p-coumaric, ellagic, and p-hydroxybenzoic acids were identified as the least stable phenolics when exposed to sunlight. Furthermore, glycosylated forms of anthocyanins demonstrated a greater stability when compared with anthocyanidins. The mixtures considerably eliminated ABTS and DPPH radicals. In all samples, water-soluble substances showed a higher antioxidant activity than lipid-soluble substances with the main contributors in the following order: delphinidin-3-glucoside (r = +0.9839) > p-coumaric > gallic > sinapic > p-hydroxybenzoic acids > delphinidin > peonidin and malvidin (r = +0.6538). Gluten-free nutraceutical mixtures M3 (containing red rice and black quinoa flakes, red and blue cornflowers, blueberries, and barberries) and M4 (containing red and black rice flakes, rose, blue cornflower, blueberries, raspberries, and barberries) were evaluated as the least stable under all storage conditions although they showed considerable phenolic concentrations. Phenolic contents and antioxidant activity of the nutraceutical mixtures were the highest at 23 °C without the presence of sunlight with the most stable M1 nutraceutical mixture (containing oat and red wheat flakes, hibiscus, lavender, blueberries, raspberries, and barberries). Full article

(This article belongs to the Special Issue Dietary Supplements and Oxidative Stress)

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25 pages, 2026 KiB

Open AccessFeature PaperArticle

The Effect of Aromatic Plant Extracts Encapsulated in Alginate on the Bioactivity, Textural Characteristics and Shelf Life of Yogurt

by Liliana Popescu, Daniela Cojocari, Aliona Ghendov-Mosanu, Ildiko Lung, Maria-Loredana Soran, Ocsana Opriş, Irina Kacso, Alexandra Ciorîţă, Greta Balan, Adela Pintea and Rodica Sturza

Antioxidants 2023, 12(4), 893; https://doi.org/10.3390/antiox12040893 - 6 Apr 2023

Cited by 4 | Viewed by 2910

Abstract

The article investigated the antioxidant and antimicrobial activity of extracts from two aromatic plants—Satureja hortensis L. (SE) and Rosmarinus officinalis L. (RE), encapsulated in alginate, on—yogurt properties. The encapsulation efficiency was controlled by FTIR and SEM analysis. In both extracts, the individual polyphenol content was determined by HPLC–DAD–ESI-MS. The total polyphenol content and the antioxidant activity were spectrophotometrically quantified. The antimicrobial properties of SE and RE against gram-positive bacteria (Bacillus cereus, Enterococcus faecalis, Staphylococcus aureus, Geobacillus stearothermophilus), gram-negative bacteria (Escherichia coli, Acinetobacter baumannii, Salmonella abony) and yeasts (Candida albicans) were analyzed in vitro. The encapsulated extracts were used to prepare the functional concentrated yogurt. It was established that the addition of 0.30–0.45% microencapsulated plant extracts caused the inhibition of the post-fermentation process, the improvement of the textural parameters of the yogurt during storage, thus the shelf life of the yogurt increased by seven days, compared to the yogurt simple. Mutual information analysis was applied to establish the correlation between the concentration of the encapsulated extracts on the sensory, physical-chemical, and textural characteristics of the yogurt. Full article

(This article belongs to the Special Issue Dietary Supplements and Oxidative Stress)

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20 pages, 4191 KiB

Open AccessArticle

Food-Grade Metal Oxide Nanoparticles Exposure Alters Intestinal Microbial Populations, Brush Border Membrane Functionality and Morphology, In Vivo (Gallus gallus)

by Jacquelyn Cheng, Nikolai Kolba, Alba García-Rodríguez, Cláudia N. H. Marques, Gretchen J. Mahler and Elad Tako

Antioxidants 2023, 12(2), 431; https://doi.org/10.3390/antiox12020431 - 9 Feb 2023

Cited by 8 | Viewed by 11032

Abstract

Among food additive metal oxide nanoparticles (NP), titanium dioxide (TiO₂) and silicon dioxide (SiO₂) are commonly used as food coloring or anti-caking agents, while zinc oxide (ZnO) and iron oxide (Fe₂O₃) are added as antimicrobials and coloring agents, respectively, and can be used as micronutrient supplements. To elucidate potential perturbations associated with NP consumption on gastrointestinal health and development, this in vivo study utilized the Gallus gallus (broiler chicken) intraamniotic administration to assess the effects of physiologically relevant concentrations of food-grade metal oxide NP on brush border membrane (BBM) functionality, intestinal morphology and intestinal microbial populations in vivo. Six groups with 1 mL injection of the following treatments were utilized: non-injected, 18 MΩ DI H₂O; 1.4 × 10⁻⁶ mg TiO₂ NP/mL, 2.0 × 10⁻⁵ mg SiO₂ NP/mL, 9.7 × 10⁻⁶ mg ZnO NP/mL, and 3.8 × 10⁻⁴ mg Fe₂O₃ NP/mL (n = 10 per group). Upon hatch, blood, cecum, and duodenum were collected to assess mineral (iron and zinc) metabolism, BBM functional, and pro-inflammatory-related protein gene expression, BBM morphometric analysis, and the relative abundance of intestinal microflora. Food additive NP altered mineral transporter, BBM functionality, and pro-inflammatory cytokine gene expression, affected intestinal BBM development and led to compositional shifts in intestinal bacterial populations. Our results suggest that food-grade TiO₂ and SiO₂ NP have the potential to negatively affect intestinal functionality; food-grade ZnO NP exposure effects were associated with supporting intestinal development or compensatory mechanisms due to intestinal damage, and food-grade Fe₂O₃ NP was found to be a possible option for iron fortification, though with potential alterations in intestinal functionality and health. Full article

(This article belongs to the Special Issue Dietary Supplements and Oxidative Stress)

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19 pages, 3253 KiB

Open AccessArticle

Development of Dietary Thiol Antioxidant via Reductive Modification of Whey Protein and Its Application in the Treatment of Ischemic Kidney Injury

by Yang Sui, Rui Jiang, Manabu Niimi, Jingru Hong, Qiaojing Yan, Zhuheng Shi and Jian Yao

Antioxidants 2023, 12(1), 193; https://doi.org/10.3390/antiox12010193 - 13 Jan 2023

Cited by 3 | Viewed by 2646

Abstract

Thiol antioxidants play important roles in cell and body defense against oxidative stress. In body fluid, albumin is the richest source of thiol antioxidants. One recent study showed that the reductive modification of thiol residues in albumin potentiated its antioxidative activity. Given that whey protein (WP) contains albumin and other thiol-active proteins, this property of WP could be exploited to develop novel thiol antioxidants. The aim of this study was to address this possibility. WP was reductively modified with dithiothreitol (DTT). The modified protein exhibited significantly elevated free sulfhydryl groups (-SH) and thiol antioxidative activity. It detoxified H₂O₂ and prevented H₂O₂-initiated protein oxidation and cell death in a -SH group-dependent way in vitro. In addition, it reacted with GSH/GSSG and altered the GSH/GSSG ratio via thiol–disulfide exchange. In vivo, oral administration of the reductively modified WP prevented oxidative stress and renal damage in a mouse model of renal injury caused by ischemia reperfusion. It significantly improved renal function, oxidation, inflammation, and cell injury. These protective effects were not observed in the WP control and were lost after blocking the -SH groups with maleimide. Furthermore, albumin, one of the ingredients of WP, also exhibited similar protective effects when reductively modified. In conclusion, the reductive modification of thiol residues in WP transformed it into a potent thiol antioxidant that protected kidneys from ischemia reperfusion injury. Given that oxidative stress underlies many life-threatening diseases, the reductively modified dietary protein could be used for the prevention and treatment of many oxidative-stress-related conditions, such as cardiovascular diseases, cancer, and aging. Full article

(This article belongs to the Special Issue Dietary Supplements and Oxidative Stress)

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14 pages, 1153 KiB

Open AccessArticle

Dietary Protein Levels Modulate the Antioxidant Capacity during Different Growth Stages in Huanjiang Mini-Pigs

by Yating Liu, Md. Abul Kalam Azad, Xichen Zhao, Qian Zhu and Xiangfeng Kong

Antioxidants 2023, 12(1), 148; https://doi.org/10.3390/antiox12010148 - 7 Jan 2023

Cited by 4 | Viewed by 1549

Abstract

Adequate crude protein (CP) levels in diets play potential roles in swine production. This study determined the impacts of different CP levels on the antioxidant capacity of pigs during different body weight (BW) stages. Three hundred and sixty Huanjiang mini-pigs were allocated to one of three independent experiments, including a 5–10 kg BW group, where CP levels included 14%, 16%, 18%, 20%, and 22%; a 10–20 kg BW group, where CP levels included 12%, 14%, 16%, 18%, and 20%; and a 20–30 kg BW group, where CP levels included 10%, 12%, 14%, 16%, and 18%. These independent experiments were conducted for 28, 28, and 26 days, respectively. Results showed that the 20% CP level increased (p < 0.05) the plasma CAT and GSH-Px activities and the GSH concentration of pigs than in the pigs supplemented with the 14–18% CP levels, and the 20% CP level up-regulated (p < 0.05) the ileal oxidative stress-related gene expression levels of pigs than in the pigs supplemented with the 14% CP level at the 5–10 kg BW. In addition, diets supplemented with 18% CP level increased (p < 0.05) the ileal GSH concentration of pigs than in the pigs supplemented with the 14% and 20% CP levels, and the 16–18% CP levels increased (p < 0.05) the jejunal SOD activity of pigs than in the pigs supplemented with the 14% CP level. At 10–20 kg BW, the 16% CP level presented the strongest jejunal and ileal antioxidant capacity, the 18% CP level had the lowest plasma concentrations of MDA and highest GSH, and the 14–16% CP levels increased the plasma CAT and SOD activities (p < 0.05). Moreover, the 16–20% CP levels up-regulated (p < 0.05) the oxidative stress-related gene expression levels. At 20–30 kg BW, diets supplemented with the 16% CP level increased the plasma CAT activity of pigs than in the pigs supplemented with the 12–14% CP levels, and the 14–16% CP levels decreased the MDA concentration compared with the 10% CP levels (p < 0.05). In conclusion, these findings indicate adequate CP levels of 20%, 16%, and 14% for Huanjiang mini-pigs at the 5–10, 10–20, and 20–30 kg BW stages, respectively. Full article

(This article belongs to the Special Issue Dietary Supplements and Oxidative Stress)

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Review

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18 pages, 360 KiB

Open AccessReview

Plant Food Dyes with Antioxidant Properties and Allergies—Friend or Enemy?

by Kinga Lis and Zbigniew Bartuzi

Antioxidants 2023, 12(7), 1357; https://doi.org/10.3390/antiox12071357 - 28 Jun 2023

Cited by 4 | Viewed by 3970

Abstract

Color is an important food attribute which increases its attractiveness, thus influencing consumer preferences and acceptance of food products. The characteristic color of fresh, raw food is due to natural dyes present in natural food sources. Food loses its natural color during processing or storage. Loss of natural color (e.g., graying) often reduces the appeal of a product to consumers. To increase the aesthetic value of food, natural or synthetic dyes are added to it. Interestingly, the use of food coloring to enhance food attractiveness and appetizing appearance has been practiced since antiquity. Food coloring can also cause certain health effects, both negative and positive. Dyes added to food, both natural and synthetic, are primarily chemical substances that may not be neutral to the body. Some of these substances have strong antioxidant properties. Thanks to this activity, they can also perform important pro-health functions, including antiallergic ones. On the other hand, as foreign substances, they can also cause various adverse food reactions, including allergic reactions of varying severity and anaphylactic shock. This article discusses food dyes of plant origins with antioxidant properties (anthocyanins, betanins, chlorophylls, carotenoids, and curcumin) and their relationship with allergy, both as sensitizing agents and immunomodulatory agents with potential antiallergic properties. Full article

(This article belongs to the Special Issue Dietary Supplements and Oxidative Stress)

Other

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35 pages, 888 KiB

Open AccessSystematic Review

Do Dietary Supplements Affect Inflammation, Oxidative Stress, and Antioxidant Status in Adults with Hypothyroidism or Hashimoto’s Disease?—A Systematic Review of Controlled Trials

by Katarzyna Kubiak, Maria Karolina Szmidt, Joanna Kaluza, Agnieszka Zylka and Ewa Sicinska

Antioxidants 2023, 12(10), 1798; https://doi.org/10.3390/antiox12101798 - 24 Sep 2023

Cited by 4 | Viewed by 5680

Abstract

This systematic review aims to summarise the results of controlled trials on dietary supplements (DS) usage and inflammation, oxidative stress, antioxidant status, and thyroid parameter improvement in hypothyroidism (HT)/Hashimoto’s thyroiditis (AIT) patients. The study protocol was registered with PROSPERO (no. CRD42022365149). A comprehensive search of the PubMed, Scopus, and Web of Science databases resulted in the identification of nineteen randomised controlled trials and three non-randomised studies for the review; three studies examined the effect of supplementation with vitamin D, twelve studies—with selenium, and seven studies—with other DS. Based on very limited evidence, the lack of influence of vitamin D supplementation on inflammatory parameters was found, while no studies have examined oxidative stress and antioxidant status parameters, and only one provided results for a single thyroid parameter after an intervention. Some evidence was found proving that selenium supplementation may decrease inflammation and improve thyroid parameters, but reaching a conclusion about its influence on oxidative stress and antioxidant status is not possible because of the insufficient number of studies. Additionally, due to examining other DS (e.g., multicomponent, Nigella sativa, and genistein) only in single studies, conclusions cannot be drawn. Further long-term, high-quality randomised controlled trials are necessary to better understand the influence of DS on inflammation, oxidative stress, and antioxidant status, as well as their potential to improve thyroid gland function in HT/AIT patients. Full article

(This article belongs to the Special Issue Dietary Supplements and Oxidative Stress)

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