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Special Issue "Antioxidants in Olive Oils"
Deadline for manuscript submissions: closed (30 June 2019).
Dr. Isabel Seiquer Website E-Mail
Department of Physiology and Biochemistry of Animal Nutrition, Estación Experimental del Zaidín (EEZ), Spanish National research Council (CSIC), Granada, Spain
Interests: edible oils; olive oil; antioxidant properties; food quality; dietary minerals; digestive process; bioavailability; cell cultures; antioxidant markers
Dr. Jesús R. Huertas Website E-Mail
Institute of Nutrition and Food Technology “José Mataix”, Biomedical Research Centre, Department of Physiology, University of Granada, Granada, Spain
Interests: antioxidants; adaptation of antioxidant mechanisms; new physiological antioxidants in response to extreme stress; the relationship between different doses of dietary antioxidants and gene expression during physical activity; mitochondrial free radical production and cell signaling; antioxidants component of virgin olive oil; aging; oxidative stress and apoptosis; and new food antioxidants
Olive oil, and especially virgin olive oil (VOO), is well recognized as one of the healthiest edible oils in human diet. Multiple biological properties, providing beneficial effects in the prevention of degenerative diseases and also of aging, have been attributed to olive oil, and are mainly based on its antioxidant potential. The protective role of VOO is the results of its particular fatty acid composition (with a high content of oleic acid) and the wide number of minor constituents with antioxidant properties. Among these, polyphenols (especially hydroxytyrosol and oleuropein) and tocopherols are of major interest, but other components, such as Coenzyme Q and pigments, also contribute to the antioxidant properties of VOO. Antioxidants of VOO are of high importance, not only acting in vivo against free radicals at any level, but also for the sensory quality and shelf-life of oil. In this sense, the antioxidant properties of VOO may be affected by different factors, such as cultivar, climatic and geographic aspects of producing areas and technologic aspects of oil production.
Many in vitro, ex-vivo, and in vivo studies, using different approaches and tests, have been carried out to investigate antioxidant activity of VOO over the last few years, and the related scientific research is of great interest. Therefore, in this Special Issue, original research papers or review articles focused on the different aspects of antioxidant compounds in olive oil are welcome.
Dr. Isabel Seiquer
Dr. Jesús R. Huertas
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.
- Virgin olive oil
- Antioxidants properties
- Antioxidant compounds
- Oxidative stress
- Health benefits