Inflammatory bowel diseases (IBD) are chronic conditions arising from an intricate interplay of genetics and environmental factors, and are associated with gut dysbiosis, inflammation, and gut permeability. In this study, we investigated whether the inflammatory potential of the diet is associated with the gut microbiota profile, inflammation, and permeability in forty patients with IBD in clinical remission. The dietary inflammatory index (DII) score was used to assess the inflammatory potential of the diet. The fecal microbiota profile was analyzed using 16SrRNA (V3–V4) gene sequencing, while fecal zonulin and calprotectin levels were measured with enzyme-linked immunosorbent assays. We found a positive correlation between the DII score and elevated calprotectin levels (Rho = 0.498; p = 0.001), but not with zonulin levels. Although α- and β-diversity did not significantly differ across DII quartiles, the most pro-inflammatory diet group exhibited a higher fecal abundance of Veillonella rogosae (p = 0.026). In addition, the abundance of some specific bacteria sequences showed an exponential behavior across DII quartiles and a correlation with calprotectin or zonulin levels (p ≤ 0.050). This included a positive correlation between sq702. Veillonella rogosae and fecal calprotectin levels (Rho = 0.419, p = 0.007). DII, calprotectin, and zonulin levels were identified as significant predictors of 6-month disease relapse (p ≤ 0.050). Our findings suggest a potential relationship of a pro-inflammatory diet intake with Veillonella rogosae and calprotectin levels in IBD patients in clinical remission, which may contribute to disease relapse.

Oxidative stress is a common characteristic of psychiatric, neurological, and neurodegenerative disorders. Therefore, compounds that are neuroprotective and reduce oxidative stress may be of interest as novel therapeutics. Phenolic, flavonoid and anthocyanin content, ORAC and DPPH free radical scavenging, and Cu²⁺ and Fe²⁺ chelating capacities were examined in variations (fresh/capsule) of Queen Garnet plum (QGP, Prunus salicina), black pepper (Piper nigrum) clove (Syzygium aromaticum), elderberry (Sambucus nigra), lemon balm (Melissa officinalis) and sage (Salvia officinalis), plus two blends (Astralagus membranaceus—lemon balm-rich, WC and R8). The ability of samples to prevent and treat H₂O₂-induced oxidative stress in SH-SY5Y cells was investigated. Pre-treatment with WC, elderberry, QGP, and clove prevented the oxidative stress-induced reduction in cell viability, demonstrating a neuroprotective effect. Elderberry increased cell viability following oxidative stress induction, demonstrating treatment effects. Clove had the highest phenolic and flavonoid content, DPPH, and Cu²⁺ chelating capacities, whereas QGP and elderberry were highest in anthocyanins. Black pepper had the highest ORAC and Fe²⁺ chelating capacity. These findings demonstrate that plant extracts can prevent and treat oxidative stress-induced apoptosis of neuron-like cells in vitro. Further research into phytochemicals as novel therapeutics for oxidative stress in the brain is needed.

(1) Background: Native foods are essential for promoting health, sustainability, and the resilience of Indigenous communities. They contribute to biodiversity, are adapted to local ecosystems, and support cultural identity. This study aims to identify and describe strategies and health outcomes from programs and interventions using native foods to promote health or address food insecurity. (2) Methods: A scoping review was conducted using five databases, including studies that implemented interventions using native foods exclusively or combined with introduced foods (non-native). The review included studies involving human participants and reporting outcomes related to health, nutritional improvements, food security, or cultural impacts. (3) Results: Nineteen studies were included. Most interventions (n = 16) combined native foods with introduced healthy foods and implemented multicomponent strategies to promote their intake (n = 15), such as educational sessions, food distribution, gardening, cooking activities, community events, media campaigns, and policy changes. Of the 19 studies, 12 explicitly used a participatory method. Reported outcomes included improved dietary intake and nutrient intake, such as increased intake of vitamin A, calcium, and iron; enhanced knowledge about native foods and healthy eating; improved health; positive cultural impacts; and enhanced food security. (4) Conclusions: The results from this scoping review suggest that interventions using native foods show promising results in improving health, nutritional outcomes, cultural identity, and food security, highlighting their potential for broader public health applications and the value of participatory approaches for sustainable interventions.