Natural and Synthetic Antioxidants
A section of Antioxidants (ISSN 2076-3921).
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.
- 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
Topical Advisory Panel
Following special issues within this section are currently open for submissions:
- Bioavailability and Bioactivity of Plant Antioxidants (Deadline: 31 December 2021)
- Fortification of Food Products with Antioxidant-Rich Materials (Deadline: 31 December 2021)
- Natural Antioxidants in Polymer Technology (Deadline: 31 December 2021)
- Antioxidant, Anti-inflammatory and Anticancer Activities of the Natural Products (Deadline: 31 January 2022)
- Anti-Inflammatory and Antioxidant Advances on Bioactive Compounds Derived from Plants and Foods in Honor of Professor Carlo Franchini on the Occasion of His Retirement (Deadline: 31 January 2022)
- Olive Oil Antioxidants (Deadline: 15 February 2022)
- Polyphenols and Flavones from Agricultural Products and Their Health-Promoting Properties (Deadline: 15 March 2022)
- Culinary-Medicinal Mushrooms and Plants: Organic Compounds and Bioactive Substances with Antioxidant Activity (Deadline: 30 March 2022)
- Antioxidants in Foods II (Deadline: 31 March 2022)
- Antioxidant and Chemopreventive Activity of Natural Compounds (Deadline: 31 March 2022)
- Antioxidant Capacity of Bioactive Plant Compounds for Therapeutic Purpose (Deadline: 31 March 2022)
- Antioxidant Metabolism in Plants and Algae (Deadline: 15 April 2022)
- Pharmacology of Antioxidants (Deadline: 30 April 2022)
- Olive Antioxidants: Extraction, Biological Activity and Practical Applications (Deadline: 31 May 2022)
- Flavonoids and Chronic Diseases (Deadline: 31 May 2022)
- New Insights into Phytochemical Antioxidants in Food (Deadline: 31 May 2022)
- Dietary Antioxidants: Their Complex Interplay with Nutrients and Pharmaceuticals (Deadline: 30 June 2022)
- The Impact of Antioxidant Deficiency in Newborns (Deadline: 30 June 2022)
- Antioxidants in Food and Cosmetics (Deadline: 30 June 2022)
- Antioxidant Activity of Essential Oils (Deadline: 20 July 2022)
Following topical collection within this section is currently open for submissions: