New Insights into Antioxidants Properties of Agri-Food Compounds for Therapeutic and Prophylactic Applications

Dear Colleagues,

Food is necessary to sustain life; here, it is important to note that the quality and type of food we consume and the interactions of food with our body physiology can tip the balance between health and illness. Oxygen is another requirement for life, but it is also the source for oxygen free radicals. Under normal physiology, the body is able to reduce oxygen-free radicals through its antioxidant defense system. However, when overwhelmed, external recruitment of antioxidants is necessary to rebalance this intricate equilibrium. Food contains a variety of antioxidants, and studies have demonstrated that these compounds are indeed absorbed by the body.

In this Special Issue, we aim to highlight experimental or clinical research that studies or reviews the potential contribution of antioxidant properties of agri-food to management or prevention of acute or chronic diseases and thus the health and wellbeing of global citizens. Studies conducted using novel foods containing known bioactive compounds will be welcome.

Dr. Yaw (Chris) Siow
Prof. Dr. Karmin O
Guest Editors

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