Culinary-Medicinal Mushrooms and Plants: Organic Compounds and Bioactive Substances with Antioxidant Activity

Dear Colleagues,

It is well known that oxidative stress plays an important role in the etiopathogenesis of many diseases, including cancer, cardiovascular disorders, and diseases of the central nervous system. Oxidative stress plays an important role in the etiology and course of numerous diseases such as diabetes, arteriosclerosis, Alzheimer’s disease, Parkinson’s disease, chronic kidney disease, and chronic obstructive pulmonary disease. One way to prevent homeostasis disorders that occur as a result of excessive production of pro-oxidative substances is to include ingredients with antioxidant properties in the diet. In physiological conditions, a number of endogenous compounds displaying antioxidant activity contribute to neutralizing the effects of reactive oxygen and nitrogen. Due to their containing biologically active substances, many species of culinary–medicinal mushrooms and plants have antioxidant properties. These substances include certain enzymes (e.g., superoxide dismutase, catalase, and glutathione peroxidase), vitamins, sterols, flavonoids, phenolic compounds, and glutathione, which is considered the strongest antioxidant; ergothioneine, theanine, indole compounds, carotenoids, and some vitamins, macro- and microelements also exhibit antioxidant activity.

We invite you to submit your latest research findings or a review article to this Special Issue, which will bring together current research about culinary–medicinal mushrooms or plants as a source of antioxidant substances useful in prophylactics and cures of diseases.  

We look forward to your contribution.

Prof. Dr. Wlodzimierz Opoka
Prof. Dr. Bożena Muszyńska
Guest Editors

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