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Special Issue "Antioxidants in Foods"
A special issue of Antioxidants (ISSN 2076-3921).
Deadline for manuscript submissions: 30 June 2020.
Interests: antioxidant food properties; edible oils; olive oil; food quality; dietary minerals; digestive process; bioavailability; cell cultures; antioxidant markers
Interests: fruit and vegetable antioxidants; reactive oxygen and nitrogen species; fruit ripening; transcriptomics; proteomics; metabolomics
Special Issues and Collections in MDPI journals
The interest in antioxidants in foods has highly increased over the last few decades, due to their beneficial effects in the prevention of degenerative diseases such as heart disease or cancer and in the processes associated with aging. Reactive oxygen species (ROS), where the main free radicals are framed, are highly reactive molecules constantly produced in biological reactions, whose excess is usually neutralized by a battery of defense mechanisms of the living organisms, including enzymes, vitamins. and a series of small antioxidant molecules. Depleted antioxidant defenses or overproduction of ROS can lead to oxidative stress, increasing the likelihood of damage to biological macromolecules, such as proteins, DNA and lipids. This damage is implicated in the severity of chronic diseases and, in that situation, dietary antioxidants gain special importance.
Fruits, vegetables, and virgin olive oil have been proposed as the main sources of antioxidants in the diet, as their intake could decrease the stress caused by ROS. Among food antioxidants, vitamins, pigments, and especially polyphenols have attracted great attention, not only due to their pharmacological and health potentialities, but also as targets to study their synthesis in crops in order to improve the product yield. In fact, the antioxidant activity of foods may be affected by many factors, such as the ripening state of fruits, the growing conditions of vegetables, or the thermal processing and preservation of foods.
Antioxidant compounds in foods may exert their action by several mechanisms and, in turn, there are different methods of measuring antioxidant properties, in vitro, in vivo, and ex vivo. Moreover, for an in vivo effect, antioxidant activity has to be maintained after the digestion process, i.e., antioxidant compounds, or their active metabolites, must be bioavailable.
Therefore, the scientific research on foods antioxidants is currently of great interest. In this Special Issue, original research papers or review articles focused on all the different aspects of antioxidants in foods are welcome.
Dr. Isabel Seiquer
Dr. José M. Palma
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 papers will be 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 1200 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.
- Food antioxidants
- Oxidative stress
- Antioxidant activity
- Fruits and vegetables
- Lipid oxidation
- Health benefits
- Antioxidant and functional food
- Food as nutraceutics