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Oxidative Medicine and Cellular Longevity
Volume 2017, Article ID 7658617, 2 pages
https://doi.org/10.1155/2017/7658617
Editorial

Antioxidant, Anti-Inflammatory, and Microbial-Modulating Activities of Nutraceuticals and Functional Foods

1Research Centre for Food and Nutrition, Council for Agricultural Research and Economics (CREA-AN), Rome, Italy
2Department of Basic Medical Sciences, Neuroscience and Sensory Organs, University of Bari, Bari, Italy
3Universidad Católica San Antonio de Murcia (UCAM), Murcia, Spain
4Antioxidants Research Laboratory, Jean Mayer USDA Human Nutrition Center on Aging, Tufts University, Boston, MA, USA
5Department of Physiology and Pharmacology “V. Erspamer”, La Sapienza University of Rome, Rome, Italy

Correspondence should be addressed to Ilaria Peluso; ti.ilacsit@osulep.i

Received 11 May 2017; Accepted 11 May 2017; Published 10 September 2017

Copyright © 2017 Ilaria Peluso et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Ilaria Peluso, Thea Magrone, Débora Villaño Valencia, C.-Y. Oliver Chen, and Maura Palmery, “Antioxidant, Anti-Inflammatory, and Microbial-Modulating Activities of Nutraceuticals and Functional Foods,” Oxidative Medicine and Cellular Longevity, vol. 2017, Article ID 7658617, 2 pages, 2017. https://doi.org/10.1155/2017/7658617.