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:
- New Insights into Phytochemical Antioxidants in Food—2nd Edition (Deadline: 31 March 2024)
- The Role of Biostimulants in Alleviating Oxidative Stress in Crop Plants (Deadline: 10 April 2024)
- Regulation of Autophagy by Natural Compounds and Their Antioxidant Activity (Deadline: 26 April 2024)
- Antioxidant Compounds from Marine Organisms (Deadline: 30 April 2024)
- Bioactive Compounds and Antioxidants in Fruits and Vegetables (Deadline: 30 April 2024)
- Biologically Active Compounds from Food By-Products: Extraction, Analysis and Antioxidant Activity (Deadline: 30 April 2024)
- Antioxidant and Biological Properties of Plant Extracts—3rd Edition (Deadline: 15 May 2024)
- Bioactive Compounds: Antioxidant, Antibacterial, Anti-inflammatory Modulation (Deadline: 20 May 2024)
- Vitamin E: Food Sources, Metabolism and Bioavailability (Deadline: 20 May 2024)
- Food By-Products as Potential Sources of Natural Antioxidants: Latest Research Findings (Deadline: 20 May 2024)
- Advances in Vitamin E Research (Deadline: 31 May 2024)
- Antioxidant and Anti-inflammatory Compounds from Natural Products (Deadline: 31 May 2024)
- Vitamins: Absorption, Metabolism and Bioavailability (Deadline: 1 June 2024)
- From Natural to Synthetic Small-Molecule Antioxidants: New Candidates in Drug Discovery—Second Edition (Deadline: 15 June 2024)
- Antioxidant Properties in Food during Post-harvest Storage and Processing (Deadline: 20 June 2024)
- Antioxidant Phytochemicals in Drug Discovery (Deadline: 30 June 2024)
- Legume Antioxidants: Chemistry and Potential Health Impact as Affected by Food Processing and Storage (Deadline: 30 June 2024)
- Bee Products as a Source of Natural Antioxidants: Second Edition (Deadline: 30 June 2024)
- Antioxidant Potential and Bioactivity of Sustainable Green Nanoparticles (Deadline: 20 July 2024)
- Advances in the Astonishing World of Phytochemicals: State-of-the-Art for Antioxidants—2nd Edition (Deadline: 20 July 2024)
- Valorization of the Antioxidant Power of Nature Compounds (Deadline: 31 July 2024)
- Antioxidant Capacity of Natural Products (Deadline: 31 July 2024)
- Current Insights and Trends in Vitamin C Research (Deadline: 20 August 2024)
- Natural Products: Biological, Antioxidant Properties and Health Effects—3rd Edition (Deadline: 30 September 2024)
- Redox Imbalances in Dysmetabolism-Related, Neurodegenerative Diseases: Can Phytochemicals Exert Beneficial Effects? (Deadline: 30 September 2024)
- Antioxidant Therapy for Obesity-Related Diseases (Deadline: 30 September 2024)
- Methodologies for Improving Antioxidant Properties and Absorption (Deadline: 30 September 2024)
- Plant-Origin Antioxidants and Their Application and Role in Food Products: Focus on Gluten-Free Food and Diet (Deadline: 30 September 2024)
- Antioxidant Capacity of Anthocyanins and Other Vegetal Pigments: Properties, Intake and Health Benefits (Deadline: 30 October 2024)
- Antioxidant Potential in Medicinal Plants (Deadline: 30 November 2024)
- Plant Materials and Their Antioxidant Potential, 2nd Edition (Deadline: 30 November 2024)
- Modern Analytical Approaches in the Identification of Polyphenols in Food, Food Sub-products and Plant Matrices (Deadline: 20 December 2024)
Topical Collection
Following topical collection within this section is currently open for submissions: