Anti-inflammatory Effects of Different Dietary Antioxidants

Chronic inflammation and oxidative damage have been proven as fundamental factors associated with many systemic diseases, leading to increased morbidity. To deal with this, formulation of new functional foods, dietary polyphenols, and supplements containing multiple natural antioxidants and/or anti-inflammatory agents is required to reduce oxidative stress and inflammatory cascade. Several studies have shown a positive association between increased intake of dietary antioxidants and reduced risk for chronic inflammatory diseases and oxidative stress. This chapter concentrates on the underlying mechanisms of how different groups of dietary antioxidants, like vitamin C, vitamin E, flavonoids, carotenoids, and plant polyphenols, prevent the processes of inflammation and oxidative stress responses. Oxidative stress and inflammation mechanisms are discussed in the light of critical balance of pro- and anti-inflammatory cytokines. Also, roles of dietary antioxidants were discussed as an adjunctive treatment strategy to COVID-19 patients. Given the convincing evidence for protective as well as curative role of dietary antioxidants in inflammatory processes, more detailed understanding on the effects of nutrients on multiple aspects and development of novel anti-inflammatory agents is required to optimize approaches. To improve the bioavailability and targeted delivery of external antioxidants, nonreactive carriers or vehicles are needed to be designed with more precision and accuracy.