Oxidative Medicine and Cellular Longevity

Bioactive Compounds of Food: Their Role in the Prevention and Treatment of Diseases

Publishing date
01 Nov 2018
Submission deadline
06 Jul 2018

1Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil

2Universidad Nacional de Córdoba, Córdoba, Argentina

3Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil

Bioactive Compounds of Food: Their Role in the Prevention and Treatment of Diseases


Food bioactive compounds are extranutritional constituents that typically occur in small quantities in foods. They are being intensively studied to evaluate their effects on health. Many bioactive compounds have been discovered. These compounds vary widely in chemical structure and function and are grouped accordingly. Phenolic compounds, including different subcategories, are present in all plants and have been studied extensively in cereals, legumes, nuts, olive oil, vegetables, fruits, tea, and red wine. Other bioactive compounds, including carotenoids and organosulfur compounds, have antioxidant properties, and some studies have demonstrated their favorable effects on thrombosis, tumorogenesis, cancer, and others diseases. They have antioxidant properties, and some studies demonstrated their favorable effects on diseases’ risk factors and in animal and cell culture models. In summary, numerous bioactive compounds appear to have beneficial health effects. Much scientific research needs to be conducted before we can begin making science-based dietary recommendations. Despite this, there is sufficient evidence to recommend consuming food sources rich in bioactive compounds. From a practical perspective, this translates to recommending a diet rich in a variety of fruits, vegetables, whole grains, legumes, oils, and nuts. Therefore, the current issue will be focused on identifying as well as understanding the mechanistic role of food bioactive compounds in a range of human pathologies.

The aim of this special issue is to attract original research articles, clinical studies, and review articles describing the current findings on therapeutically promising food bioactive compounds. We invite authors to submit articles that explore aspects of the therapeutic potential of food bioactive compounds.

Potential topics include but are not limited to the following:

  • Bioactive potential of food components: from bioavailability to cellular targets
  • Mechanism of action of bioactive compounds: in vitro and in vivo studies
  • Novel methods to identify the preventive and/or pharmacological activity of bioactive compounds of food
  • Food components in the regulation of pro- and anti-inflammatory pathways
  • Bioactive compounds as regulators of immunological systems
  • Food bioactive compounds in antimicrobial activity and food control
  • Bioactive compounds as regulators of cancer and in chemoprevention
  • Food components in the prevention/regulation of diabetes and cardiovascular diseases
  • Food bioactive compounds as preventive/therapeutic agents in controlling human diseases
Oxidative Medicine and Cellular Longevity
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Acceptance rate43%
Submission to final decision54 days
Acceptance to publication37 days
Impact Factor4.868

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