Deadline for manuscript submissions: closed (15 December 2011)
Special Issue Editor
Guest Editor Prof. Dr. Michael H. Gordon
Department of Food and Nutritional Sciences, University of Reading, Whiteknights PO Box 226, Reading RG6 6AP, UK
E-Mail: email@example.com Phone: 441183786723 Fax: +44118 3787708 Interests: antioxidants in food; antioxidant mechanisms; food chemistry; phytochemicals; bioavailability of antioxidants
Special Issue Information
The subject of antioxidants has developed by leaps and bounds since the studies in the late 19th and early 20th centuries into the compounds that could retard or prevent the effects of oxidation of industrial polymers such as rubber and the mechanisms of their action. The subject was given a strong boost in the mid 20th century when it was realised that the deterioration of lipid-containing foods could be retarded by the use of antioxidants, and again in the late 20th century, when the importance of radical reactions in the degradation of biological molecules and the significance for human health was recognised. Although it is now recognised that phytochemicals have a range of bioactivities including effects on cell signalling and gene expression, the bioavailability, activity, and effects of antioxidants on physiological processes continues to be an important area of study. The topic of antioxidants also remains an important subject for research in the optimisation of the stability of a range of industrial products and foods. The development of natural antioxidants to allow food manufacturers to replace synthetic antioxidants, the activity of antioxidants in polymers such as food packaging, and migration of the antioxidants from polymers into liquids in contact with them are other important areas. This special issue contains a range of papers reporting some of the interesting developments in this area.