Natural and Synthetic Antioxidants
A section of Antioxidants (ISSN 2076-3921).
Section Information
Antioxidants show the ability to inhibit autoxidation by preventing the formation of free radicals or interrupting their propagation according to different mechanisms. They can be classified as primary antioxidants, chelators, O2•− quenchers, oxygen scavengers, and antioxidant regenerators.
There are many advantages of using antioxidants in food products, and their employment is becoming more and more indispensable. However, the total absence of toxic effects is desirable. Therefore, comprehensive studies of their effects and side-effects are requested. Almost all processed foods have synthetic antioxidants incorporated, which are reported to be safe, although some studies indicate otherwise, such as the examples of BHT (butylated hydroxytoluene) and BHA (butylated hydroxyanisole), which are the most widely used chemical antioxidants.
Recent trends guided by the food industry and the consumers’ acceptance are focused on the reduction of synthetic additives or their replacement by natural alternatives, which are general preferred due to recognized health benefits and sustainability issues, as they are obtained from renewable sources (natural matrices) avoiding the use of hazardous chemicals and solvents.
In this section, we welcome extensive studies on prospection of raw materials that could be valuable sources of natural antioxidants, optimization of efficient methodologies to extract, purify, and stabilize them, development of innovative formulations, and application case-studies. To be legally accepted, all antioxidants have to fulfill strict requirements and continuous assessment, so updates on synthetic antioxidants are also welcome.
Keywords
- natural/synthetic antioxidants
- bio-based food additives
- extraction/purification technologies
- stabilization procedures
- mechanisms of action
- innovative formulations
- novel trends
- in vivo and in vitro methods for antioxidant activity assessment
- cell-based vs chemical evaluation methods
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- Applications of Antioxidant Nanoparticles (Deadline: 10 June 2023)
- Phenolics as Antioxidant Agents II (Deadline: 30 June 2023)
- Agri-Food Wastes as Natural Source of Bioactive Antioxidants II (Deadline: 30 June 2023)
- Antioxidants in Fruits: Genetics and Biotechnology (Deadline: 10 July 2023)
- Advances in the Astonishing World of Phytochemicals: State-of-the-Art for Antioxidants (Deadline: 15 July 2023)
- Sustainable Production of Natural Antioxidants: Green Extraction, Encapsulation, and Stability in the Final Product (Deadline: 20 July 2023)
- Olive Tree Products and Antioxidants (Deadline: 20 July 2023)
- Sustainable Recovery of Antioxidants from Natural Sources (Deadline: 20 July 2023)
- Redox Imbalances in Dysmetabolism-Related, Neurodegenerative Diseases: Can Phytochemicals Exert Beneficial Effects? (Deadline: 20 July 2023)
- Catalytic Antioxidants Volume 2 (Deadline: 31 July 2023)
- Application of Antioxidants and Bioactive Compounds in Food from Agriculture to Health Benefits, 2nd Edition (Deadline: 10 August 2023)
- Regulation of Autophagy by Natural Compounds and Their Antioxidant Activity (Deadline: 15 August 2023)
- Culinary-Medicinal Mushrooms and Plants: Organic Compounds and Bioactive Substances with Antioxidant and Anti-inflammatory Activity, 2nd Edition (Deadline: 20 August 2023)
- Antioxidant Activity of Essential Oils, 2nd Edition (Deadline: 31 August 2023)
- Advances in Vitamin E Research (Deadline: 31 August 2023)
- Antioxidants in Food, Food Waste, and By-Product (Deadline: 31 August 2023)
- Green Extraction and Formulation of Antioxidants Derived from Food- and Agricultural Waste (Deadline: 10 September 2023)
- Efficient Delivery and Absorption of Antioxidants: Methodologies and Antioxidant Effects (Deadline: 10 September 2023)
- Natural Antioxidants in Neurodegeneration and Aging Processes (Deadline: 30 September 2023)
- Natural Antioxidants and Their Sources in Food (Deadline: 10 October 2023)
- Natural Antioxidants: Advances and Opportunities for Healthy and Sustainable Food Systems (Deadline: 31 October 2023)
- Strategies for Improving the Antioxidant Performance of Natural Compounds (Deadline: 31 October 2023)
- Food Antioxidants and Gut Microbial Communities (Deadline: 31 October 2023)
- Bioactive Compounds and Antioxidants in Fruits and Vegetables (Deadline: 31 October 2023)
- Fortification of Food Products with Antioxidant-Rich Materials - 2nd Edition (Deadline: 31 October 2023)
- Biologically Active Compounds from Food By-Products: Extraction, Analysis and Antioxidant Activity (Deadline: 31 October 2023)
- Carotenoids in Foods and Feeds (Deadline: 31 October 2023)
- Vitamin E: Food Sources, Metabolism and Bioavailability (Deadline: 20 November 2023)
- Antioxidant and Anti-inflammatory Compounds from Natural Products (Deadline: 30 November 2023)
- Anti-oxidative Bioactivities of Medicinal Herbs for Treatment of Aging-Related Diseases (Deadline: 10 December 2023)
- Second Edition of Bioavailability and Bioactivity of Plant Antioxidants (Deadline: 31 December 2023)
- Plant-Origin Antioxidants and Their Application and Role in Food Products: Focus on Gluten-Free Food and Diet (Deadline: 31 December 2023)
- Current Insights and Trends in Vitamin C Research (Deadline: 31 December 2023)
- Pharmacological Properties of Natural Antioxidants (Deadline: 20 January 2024)
- Delivery Systems of Natural Antioxidants (Deadline: 28 February 2024)
- Secondary Metabolites with Antioxidant Properties in Non-Food Crops (Deadline: 29 February 2024)
- Antioxidant Potential in Medicinal Plants (Deadline: 31 March 2024)
- The Role of Biostimulants in Alleviating Oxidative Stress in Crop Plants (Deadline: 10 April 2024)
- Food By-Products as Potential Sources of Natural Antioxidants: Latest Research Findings (Deadline: 20 May 2024)
Topical Collection
Following topical collection within this section is currently open for submissions:
