Natural Antioxidants in Functional Foods
A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Health Outcomes of Antioxidants and Oxidative Stress".
Deadline for manuscript submissions: 31 December 2025 | Viewed by 79
Special Issue Editors
Interests: food chemistry; nutraceuticals and botanicals; polyphenols; functional foods; antioxidants; biaccessibility; bioavailability
Special Issues, Collections and Topics in MDPI journals
Interests: lactic acid bacteria; microbiological analysis; DNA
Interests: cell biology; microbiology; food science & technology; biotechnology & applied microbiology
Special Issue Information
Dear Colleagues,
The growing interest in the role of plant-derived antioxidants in both food and human health has fueled significant research in recent years. A wealth of scientific evidence supports the idea that the health-promoting properties of fruits, vegetables, tea, coffee, and cacao are largely due to their antioxidant and anti-inflammatory potential. Antioxidants are molecules that inhibit the oxidation of other compounds, thereby protecting the body from the damaging effects of free radicals and reactive oxygen species (ROS). This protective function is linked to the prevention and delay of various chronic diseases and the inhibition of lipid peroxidation. In addition, they can also inhibit the activation of major cell signaling pathways responsible for systemic inflammation. Among the most prominent dietary antioxidants are vitamin C, tocopherols, carotenoids, and polyphenols. These compounds often exhibit synergistic effects, when consumed as part of a balanced diet, their combined action can offer greater health benefits than any single component alone. Functional foods, enriched with natural antioxidants, as polyphenols also coming from waste and by-product, are therefore gaining attention as a strategic approach to enhance health and reduce disease risk through daily nutrition. Furthermore, the use of beneficial microbial populations can increase the functional and health-promoting characteristics of foods by combining the properties of plant matrices and microorganisms in innovative functional products.
This Special Issue on "Natural Antioxidants in Functional Foods" aims to serve as an open-access platform for researchers to present their latest findings and insights. By fostering collaboration and communication among scientists, industries, and production sectors, this initiative hopes to advance innovation and application in the development of antioxidant-rich functional foods.
Dr. Angela Cardinali
Dr. Palmira De Bellis
Guest Editors
Dr. Anna Rita Bavaro
Guest Editor Assistant
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
- polyphenols
- functional foods
- fermentation
- antioxidant activity
- anti-inflammatory activity
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