Special Issue "Plant Antioxidant for Application in Food and Nutraceutical Industries"
Deadline for manuscript submissions: closed (30 November 2018).
Prof. Dr. Rosa Tundis
Plants are a promising source of molecules characterized by a promising bioactivity. It is believed that two-thirds of the world’s plant species have health importance, and almost all of these have excellent antioxidant potentials. Oxidative stress has been identified as a major causative factor in the development and progression of several diseases, including cancer, cardiovascular and neurodegenerative disease. Introduction of natural antioxidants via diet or the boosting of endogenous antioxidant defences of the body have been found to be promising strategies to counteract the undesirable effects of oxidative stress. Moreover, plant antioxidants could be used by the industry as natural additives. The food oxidation process occurs when the food matrix is exposed to oxygen. This destructive process leads to the spoilage of food and changes chemical compositions, as well as nutritional value. Among food components, fats and oils are more prone to the oxidation process. The use of natural antioxidants in the food industry is recommended, not only to obtain clean label products, considered by consumers to be more safe, but also as a source of ingredients for the development of functional foods and nutraceutical products.
We look forward to your contribution.
Prof. Monica Rosa Loizzo
Prof. Rosa Tundis
Manuscript Submission Information
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