Phenolic Antioxidants
A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".
Deadline for manuscript submissions: 31 May 2024 | Viewed by 1090
Special Issue Editors
Interests: food chemistry; functional foods; nutraceuticals; lipids; phenolics; non-communicable diseases; food irradiation; ultrasound; oxidative stress; antioxidants
Special Issues, Collections and Topics in MDPI journals
Interests: antioxidants; radical scavenging; phenolic and polyphenolic compounds; oxidation control; disease risk reduction; bioactivity; health benefits; action mechanism
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Phenolic compounds include tocopherols and tocotrienols, collectively known as tocols, with vitamin E activity, as well as secondary plant metabolites (i.e., phenolic acids, flavonoids, stilbenes, coumarins, lignans, and tannins). Phenolic compounds protect plants and plant foods from biotic and abiotic oxidative stress as well as herbivory. This property is therefore important until the post-harvest time. From the food processing standpoint, lipid oxidation is a most important deterioration problem faced by the food industry. The consequence of lipid oxidation is noted mainly by the negative changes found in terms of nutritional quality, food safety, and sensory characteristics of food. Therefore, natural antioxidants are also crucial ingredients employed by the food industry to decrease and/or prevent lipid oxidation. However, phenolic compounds are not only good for plant health, but also render a myriad of other bioactivities. The health benefits of phenolic compounds, in vitro and in vivo, are supported by both epidemiological and animal and human studies. Phenolics may act as free radical terminators, metal chelators, but their antioxidant properties are also important to overcome inflammatory responses caused by different factors including exposure to xenobiotics and pathogenic microorganisms.
This Special Issue invites contributions addressing the antioxidant properties of phenolic compounds in plants, plant foods, and by-products thereof as well as their metabolites and derivatives. Original articles or review papers focusing on phenolic antioxidants and their impact on agronomical/plant science, food science, nutrition and health will be considered.
Dr. Adriano Costa de Camargo
Prof. Dr. Fereidoon Shahidi
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.
