Antioxidants in Olive and Its Oxidative Amelioration Effect
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: closed (30 September 2023) | Viewed by 3239
Special Issue Editors
Interests: olive tree; fruits; oil; seeds; bioactive compounds; oxidative stress; health promotion
Interests: ROS/NO metabolism in plants; NO signaling in plant reproductive tissues; nitroproteomics; NO-derived PTM prediction in silico; NO–glutathione interaction in plants; effects of air pollutants on atmospheric pollen grains and spores; NO in allergy and other inflammatory disorders
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The olive tree (Olea europaea L.) belongs to the botanical family of the Oleaceae and is the only species of this family with edible fruit. It is one of the oldest traditional crops in the Mediterranean basin and both its fruits and their oil have health-beneficial effects, deriving from the presence of bioactive compounds with multiple biological activities. Such advantages include reducing oxidative damage in the body and lowering the incidence of cancer and improving cardiovascular health and healthier aging, thus making olive-derived products important functional foods. In addition, non-traditional products derived from olive, such as olive leaves, stones, seeds, sprouts, and others, representing the by-products of both the table olive and the olive oil industries, may represent valuable sources of healthy alternative products. As an example, the olive seed is a storage organ which accumulates a great concentration of nutrients, especially proteins like legumins and vicilins, as well as the transcripts of interest among other numerous compounds, including lipids, fiber, and nutraceuticals, such as polyphenols.
The aim of this Special Issue is to provide new insights on the potential bioactive properties of olive tree fruits, oils, and other olive-derived products as functional food ingredients for health maintenance and the prevention of chronic, oxidative stress-related diseases, combining metabolism and nutritional mechanistic studies in humans, animals, and relevant cellular models.
Dr. Elena Lima-Cabello
Dr. Juan de Dios Alché Ramírez
Guest Editors
Manuscript Submission Information
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Keywords
- olive tree
- fruits
- oil
- seeds
- bioactive compounds
- oxidative stress
- health promotion
