Natural Antioxidants and Their Sources in Food
A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Natural and Synthetic Antioxidants".
Deadline for manuscript submissions: closed (10 October 2023) | Viewed by 4138
Special Issue Editors
Interests: bioactive compounds in food; food allergens; changes in immunoreactivity of food ingredients subjected to technological processes; the influence of environmental conditions on food allergenicity
Special Issues, Collections and Topics in MDPI journals
Interests: oxidative stress; antioxidants; plant
Interests: plant and food analysis; bioactive food ingredients; free radicals
Interests: organic food; nutrition; bioactive compounds
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Currently, the role of oxidative stress is increasingly indicated in the course and/or etiology of many disease entities, such as neurodegenerative diseases, cardiovascular diseases, and cancer. This mechanism also applies to chronic inflammatory diseases, including atopic diseases. Increased levels of oxidative stress have been found to contribute to a physiological imbalance between antioxidant and pro-oxidative stimuli that normally contribute to keeping free radical levels low. This leads to the increased production of reactive oxygen species (ROS) and reactive nitrogen species (RNS), which are toxic to cells, and the increased production of ROS/RNS is responsible for the damage of proteins, lipids and nucleic acids that accumulate in cells and disrupt cellular homeostasis. Free radicals cause damage to biological membranes and other cell components, leading to tissue damage and, in extreme cases, to the death of the organism. The action of free radicals can be neutralized by antioxidants. In nature, there is a range of naturally occurring antioxidants that differ in composition, physical and chemical properties and mechanisms of action. Across all these organisms, plants produce the widest spectrum of these components, which are generated by various metabolic pathways, some of which are unique to each species.
The best source of antioxidants can be found in nature and the best intake route is a proper, balanced diet, rich in vegetables and fruits. Foods rich in natural antioxidants continue to inspire researchers. We invite you to publish research results and review papers on natural antioxidants in food, their identification, role, mechanisms of action and chemical, biological and biochemical aspects or analytical issues.
Prof. Dr. Joanna Leszczyńska
Dr. Beata Smolinska
Dr. Agnieszka Stobiecka
Prof. Dr. Ewelina Hallmann
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- food
- bioactive compounds
- antioxidant
- oxidative stress
