Antioxidants and phytochemicals in food are naturally occurring compounds that may protect cells from oxidative damage and contribute to human health through dietary intake. Research published in the International Journal of Nutrition examines these bioactive substances across multiple dimensions, including their pr…
Antioxidants and phytochemicals in food are naturally occurring compounds that may protect cells from oxidative damage and contribute to human health through dietary intake. Research published in the International Journal of Nutrition examines these bioactive substances across multiple dimensions, including their presence in culinary herbs, indigenous spices, and vegetable sources. Studies have investigated the preservative and health-promoting properties of oregano and rosemary extracts, documented the physicochemical characteristics and mineral content of spices retailed in specific regional markets, and explored how chemical refining processes affect phenolic content and antioxidant activity in oils such as sunflower. The journal has also published work on underutilized plant foods like silk cotton leaves as sources of micronutrients and phytochemicals for improving dietary diversity. Additional research addresses the clinical application of plant-derived compounds, such as those in bitter melon for glycemic management, and examines broader dietary patterns including vegetarianism in relation to nutrient intake. This body of work reflects the importance of understanding how food processing, traditional ingredients, and plant-based dietary choices influence the availability and potential health effects of antioxidants and phytochemicals in human nutrition.
9 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 9 articles above have been cited 254 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
A sample of recent works citing this journal's research on Antioxidants and Phytochemicals in Food, linking to each citing work.