Antioxidative Ingredients for Oxidative Stress Prevention: The Potential of Coffee and Tea
A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Natural and Synthetic Antioxidants".
Deadline for manuscript submissions: closed (30 April 2023) | Viewed by 16608
Special Issue Editors
Interests: natural product chemistry; food chemistry; chromatography; antioxidant activity; extraction; analytical chemistry
Special Issues, Collections and Topics in MDPI journals
Interests: sample preparation; microextraction; endocrine disrupting compounds; environmental chemistry; food analysis; biodegradation; LC-MS/MS
Special Issues, Collections and Topics in MDPI journals
Interests: sample preparation; microextraction; endocrine disrupting compounds; environmental chemistry; biodegradation; LC-MS/MS; GC
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Oxidative stress occurs in organisms when the body is unable to maintain the redox balance. This happens when the effectiveness of antioxidants in the body is lowered and the supply of antioxidants in the diet is low, especially when the body is exposed to high environmental pollution, excessive physical activity or smoking. There is evidence that oxidative stress can cause damage to biomolecules, cell death, apoptosis and necrosis.
Except for water, coffee (Coffea spp.) and tea (Camellia sinensis) are the most popular beverages in the world. They are a great source of antioxidants in the diet due to the presence of efficient scavengers of free radicals including chlorogenic acids (caffeoylquinic, feruloylquinic and dicaffeoylquinic acids), catechins and their derivatives (epicatechins, gallocatechins, epigallocatechins). In addition, different technologies for the treatment of coffee beans and tea leaves usually influence the antioxidant activity of the brew or infusion.
We invite you to submit your latest research findings or review article to this Special Issue, which will present the results of studies on coffee and tea constituents and their activity in the prevention of oxidative stress both in vitro and in vivo.
Research can include studies relating to any of the following topics: general chemistry of coffee and tea; technology and treatment of coffee beans and tea leaves; usage of coffee and tea waste; in vivo studies of coffee, tea and their constituents.
We look forward to your contribution.
Dr. Magdalena Jeszka-Skowron
Dr. Agnieszka Zgoła-Grześkowiak
Dr. Tomasz Grześkowiak
Guest Editors
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 submissions that pass pre-check are 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 2900 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.
Keywords
- coffee
- tea
- antioxidant activity
- catechins
- chlorogenic acids
- in vivo and in vitro studies
- oxidative stress
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