Influence of Gut Microbiota on Antioxidant Capacity of Foods—2nd Edition
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: 31 July 2025 | Viewed by 2293
Special Issue Editors
Interests: antioxidant capacity; polyphenols; gut microbiota; microbial metabolites; inflammation; coffee; melanoidins
Special Issues, Collections and Topics in MDPI journals
2. Instituto de Investigación Biosanitaria (ibs. GRANADA), Universidad de Granada, 18071 Granada, Spain
Interests: antioxidant capacity; personalized nutrition; gut microbiota; chemical browning; diet
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Following the success of the previous Special Issue "Influence of Gut Microbiota on Antioxidant Capacity of Foods", we have decided to pursuit a second edition.
The antioxidant capacity of many different foods has been widely studied over the years, identifying highly antioxidant compounds such as polyphenols and other plant metabolites. Antioxidant compounds could play a major role in the prevention of some chronic diseases related to oxidative stress. However, as has been demonstrated recently, a great number of these bioactive molecules escape gastrointestinal digestion and reach the large intestine where gut microbes have the necessary enzymatic equipment to metabolize them. As a result, many different (usually smaller) compounds are released and can potentially be absorbed. Accordingly, the antioxidant capacity of the original food may well be very different from what is actually absorbed. Therefore, knowing how gut microbiota can modify the antioxidant capacity of the original food will provide valuable information that could change our current perceptions of highly or barely antioxidant food.
We invite you to submit your latest research findings or a review article to this Special Issue, which will bring together current research concerns related to the effect that gut microbiota could have on the antioxidant capacity of foods. Research articles can be based on either in vitro or in vivo experimental designs. Articles can include information about specific metabolite transformation by gut microbiota, the absorption process, metabolite quantification and identification, antioxidant capacity assays, sequencing data (metagenomic or metatranscriptomic), and metabolic routes, among others.
Dr. Sergio Pérez Burillo
Prof. Dr. José Ángel Rufián-Henares
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
- antioxidant capacity
- antioxidant molecules
- polyphenols
- gut microbiota
- microbial metabolites
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