Antioxidants as Functional Ingredient in Meat

Dear Colleagues,

This Special Issue reviews and discusses the diversity of antioxidants that may beneficially contribute to the preservation of meat. In addition, it will discuss the opportunity for using antioxidants as a potential strategy to improve human health. The sources of antioxidants can be natural or artificial. Several plant-based foods are thought to be rich in antioxidants. Antioxidants can protect against the cell damage that free radicals cause, known as oxidative stress. Oxidative stress has been linked to stroke, cancer, heart disease, arthritis, immune deficiency, Parkinson’s disease and other ischemic and inflammatory diseases. In this sense, the inclusion of natural antioxidants into meat-based products could be an interesting strategy to produce functional meat products. For this Special Issue, the Guest Editors has brought together contributions from a group of outstanding international researchers to produce a valuable resource for researchers, faculty, students, food nutrition and health practitioners, and all those working in the meat and nutraceutical industries, especially in the development of functional foods. This Special Issue of Antioxidants will contribute to knowledge of antioxidants from several aspects, such as preservative properties, and health effects including studies of in vivo biological activity of antioxidants compounds.

Dr. Gaspar Ros Berruezo
Dr. Gema Nieto
Guest Editors

Manuscript Submission Information

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