Lipid Oxidation in Food and Nutrition
A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Aberrant Oxidation of Biomolecules".
Deadline for manuscript submissions: 30 April 2024 | Viewed by 266
Special Issue Editor
Interests: antioxidants; reactive oxygen species (ROS); nephrotoxicity; molecular biology; pharmacology; toxicology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
“We are what we eat” claimed the German philosopher Feuerbache and he was right: health is built at the table through food. According to the World Health Organization (WHO), thanks to correct nutrition, the percentage of cardiovascular and cancer diseases is reduced. 600 million people worldwide get sick every year due to unsafe food. The food route is one of the main ways of exposure to chemical and microbiological hazards that produce effects on human and animal health. Several researchers have published that a significant increase in lipid peroxidation is one of the main factors involved in the rancidity of dietary fats, such as vegetable oils, with consequent loss of food quality and organoleptic characteristics. In recent years, several studies have shown how foods rich in antioxidants can improve the quality of food products and the health of the consumer. The purpose of this Special Issue is to support human health through basic, multidisciplinary and clinical research of food and commodities of animal origin to improve public health in a One Health concept.
We are inviting you to submit your latest research findings or a review article to this Special Issue, which will provide the latest information on the beneficial effects of natural antioxidants and demonstrate the underlying molecular mechanisms of their bioactivities using various in vitro and in vivo disease models.
Dr. Sara Damiano
Guest Editor
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
- lipid peroxidation
- antioxidants
- health of the consumer
- one health
