The regular consumption of healthy food has preventative effects against various chronic diseases that are closely associated with oxidative stress and inflammation due to the presence of bioactive compounds in such food. Dietary bioactives, particularly phytochemicals such as polyphenols, flavonoids, vitamins, and fibers, are recognized for their beneficial health properties, including their anti-inflammatory and antioxidant activities. Bioactives therefore appear to be novel candidates for both pharmaceutical and nutraceutical applications. Nevertheless, some pharmacokinetic drawbacks, including reduced intestinal absorption, low bioavailability, and rapid metabolic modifications, should be assessed to fully exploit their therapeutical properties.
The following book, "Dietary Bioactive Compounds: Implications for Oxidative Stress and Inflammation", brings together and discusses recent developments in research on bioactive compounds that are involved in the development of various diseases, mediated by inflammatory and oxidative processes. More specifically, the authors of the original papers focus on the implications of dietary bioactive compounds in different molecular pathways and propose modern cell and molecular biology methodologies. Furthermore, considering bioavailability as a key element in ensuring the bio-efficacy of these compounds, studies on the absorption and metabolism of dietary bioactive compounds were also included.
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