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These substances increase oxidative stress in the body by promoting the production of reactive oxygen species (ROS). Examples include certain foods (processed foods, refined sugars, unhealthy fats), environmental toxins, and excessive alcohol.
| Co-Principal Editors: |
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| Associate Editors: |
Nabila Pervaiz The Center for Nutritional Psychology |
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| Technical Support: |
Tahir Yasin The Center for Nutritional Psychology |
| Psychology: |
Vladimir Hedrih University of Niš, Faculty of Philosophy, Department of Psychology |
| Nutrition and Dietetics: |
Eileen Santana The Center for Nutritional Psychology |
| Nutritional Immunology: |
Emilia Vassiloupolou Department of Nutritional Sciences and Dietetics, School of Health Sciences, International Hellenic University, 57400 Thessaloniki, Greece and Department of Clinical Sciences and Community Health, Università degli Studi di Milano, 20122 Milan, Italy |
