Antioxidant Capacity of Natural Compounds from Vegetable Matrices

Dear Colleagues,

Antioxidants are molecules that act against free radicals in our body, which are compounds that can cause harm if their levels become too high. They are linked to multiple illnesses, including diabetes, heart disease, and cancer. Our body possesses a rich arsenal of antioxidant defenses to keep free radicals in check; however, in some situations, this is not enough. Thus, antioxidants can be found in fruits, vegetables and other plant-based foods. Several vitamins, such as vitamin E and C, are effective antioxidants. Antioxidant preservatives also play a crucial role in food production by increasing shelf life. Dietary intake of antioxidants is essential for optimal health, but an excessive intake of isolated antioxidants can have toxic effects and may even promote rather than prevent oxidative damage, a phenomenon termed the “antioxidant paradox”. Eating plenty of antioxidant-rich vegetables is preferential, as studies indicate that they reduce oxidative damage to a greater extent than supplements; thus, vegetable and fruit compounds work synergistically. The best strategy to ensure adequate antioxidant intake is to follow a diet rich in various vegetables and fruits, alongside other healthy habits. We will welcome and consider for publication in this journal any type of contribution, both research articles and reviews, based on this topic and all aspects related to it.

Dr. Azzurra Stefanucci
Guest Editor

Manuscript Submission Information

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• antioxidants
• plants
• vegetable
• health
• protein
• phytochemicals