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Pereira AG, Echave J, Jorge AOS, Nogueira-Marques R, Nur Yuksek E, Barciela P, Perez-Vazquez A, Chamorro F, P. P. Oliveira MB, Carpena M, Prieto MA. Therapeutic and Preventive Potential of Plant-Derived Antioxidant Nutraceuticals. Foods 2025; 14:1749. [PMID: 40428528 PMCID: PMC12110886 DOI: 10.3390/foods14101749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2025] [Revised: 05/09/2025] [Accepted: 05/10/2025] [Indexed: 05/29/2025] Open
Abstract
Oxidative stress and its relation to the onset of several chronic diseases have been increasingly highlighted in recent years. In parallel, there has been an increasing interest in the antioxidant properties of phytochemicals. Phytochemicals are products of plant secondary metabolism, including structural polysaccharides, unsaturated fatty acids, pigments (chlorophylls, carotenoids, and anthocyanins), or phenolic compounds. Phytochemicals can be obtained from lower and higher plants, their fruits, and even from macro- or microalgae. Their diverse structural features are linked to different beneficial effects through various molecular mechanisms, contributing to disease prevention. Beyond antioxidant activity, many phytochemicals also display anti-inflammatory, antidiabetic, anti-obesity, and neuroprotective effects, which can be intertwined. Beyond these, other natural antioxidants can also be obtained from animal, fungal, and bacterial sources. Thus, a wide range of antioxidants have the potential to be used as nutraceuticals with chemopreventive effects on the onset of various diseases related to antioxidant stress. Given their enormous structural and sourcing diversity, the present work provides an updated insight into the therapeutic and preventive potential of plant-derived antioxidants and nutraceuticals.
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Affiliation(s)
- Antia G. Pereira
- Universidade de Vigo, Nutrition and Food Group (NuFoG), Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, 36310 Vigo, Spain; (A.G.P.); (J.E.); (A.O.S.J.); (R.N.-M.); (E.N.Y.); (P.B.); (A.P.-V.); (F.C.)
- Investigaciones Agroalimentarias Research Group, Galicia Sur Health Research Institute (IIS Galicia Sur), SERGAS-UVIGO, 36312 Vigo, Spain
| | - Javier Echave
- Universidade de Vigo, Nutrition and Food Group (NuFoG), Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, 36310 Vigo, Spain; (A.G.P.); (J.E.); (A.O.S.J.); (R.N.-M.); (E.N.Y.); (P.B.); (A.P.-V.); (F.C.)
- Centro de Investigação de Montanha (CIMO), LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ana O. S. Jorge
- Universidade de Vigo, Nutrition and Food Group (NuFoG), Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, 36310 Vigo, Spain; (A.G.P.); (J.E.); (A.O.S.J.); (R.N.-M.); (E.N.Y.); (P.B.); (A.P.-V.); (F.C.)
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal;
| | - Rafael Nogueira-Marques
- Universidade de Vigo, Nutrition and Food Group (NuFoG), Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, 36310 Vigo, Spain; (A.G.P.); (J.E.); (A.O.S.J.); (R.N.-M.); (E.N.Y.); (P.B.); (A.P.-V.); (F.C.)
| | - Ezgi Nur Yuksek
- Universidade de Vigo, Nutrition and Food Group (NuFoG), Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, 36310 Vigo, Spain; (A.G.P.); (J.E.); (A.O.S.J.); (R.N.-M.); (E.N.Y.); (P.B.); (A.P.-V.); (F.C.)
| | - Paula Barciela
- Universidade de Vigo, Nutrition and Food Group (NuFoG), Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, 36310 Vigo, Spain; (A.G.P.); (J.E.); (A.O.S.J.); (R.N.-M.); (E.N.Y.); (P.B.); (A.P.-V.); (F.C.)
| | - Ana Perez-Vazquez
- Universidade de Vigo, Nutrition and Food Group (NuFoG), Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, 36310 Vigo, Spain; (A.G.P.); (J.E.); (A.O.S.J.); (R.N.-M.); (E.N.Y.); (P.B.); (A.P.-V.); (F.C.)
| | - Franklin Chamorro
- Universidade de Vigo, Nutrition and Food Group (NuFoG), Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, 36310 Vigo, Spain; (A.G.P.); (J.E.); (A.O.S.J.); (R.N.-M.); (E.N.Y.); (P.B.); (A.P.-V.); (F.C.)
| | - Maria B. P. P. Oliveira
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal;
| | - Maria Carpena
- Universidade de Vigo, Nutrition and Food Group (NuFoG), Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, 36310 Vigo, Spain; (A.G.P.); (J.E.); (A.O.S.J.); (R.N.-M.); (E.N.Y.); (P.B.); (A.P.-V.); (F.C.)
| | - Miguel A. Prieto
- Universidade de Vigo, Nutrition and Food Group (NuFoG), Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)—CITEXVI, 36310 Vigo, Spain; (A.G.P.); (J.E.); (A.O.S.J.); (R.N.-M.); (E.N.Y.); (P.B.); (A.P.-V.); (F.C.)
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