Chemical Composition and Biological Evaluation of Natural Products with Antioxidant Properties

Dear Colleagues,

Oxidative stress is recognized as a significant contributor for the development of several diseases. The term ‘oxidative stress’, as described by Helmut Sies, refers to an imbalance between production of pro-oxidants and antioxidant defenses that may result in damage to biological systems. Several synthetic and natural compounds have been evaluated for their potential to counteract the deleterious effect of oxidants on biological systems, by either acting directly against these reactive species or by inducing endogenous antioxidant defenses. Among these, the infamous quercetin and resveratrol are currently on phases III and IV of clinical trials, respectively. Nevertheless, many other candidates have been evaluated for their ability to reduce oxidative stress in cellular and animal models, but their applicability to humans is usually hampered by poor pharmacokinetics profiles or by issues regarding assessing their efficacy.

Oxidative stress is also an important cause of food degradation. Food oxidation can lead to organoleptic changes and to the production of potentially toxic chemical compounds. To counteract oxidative degradation, synthetic antioxidants are widely used on the basis of their stability, low cost, and high availability, but recently, concerns have been raised by consumers due to their potential toxicity. For this reason, the use of natural scavengers, generally considered to be safer alternatives, is increasing, as is the quest for novel useful candidates.

In light of these considerations, the aim of this Special Issue is to promote research works focused on the characterization of antioxidants from natural sources. All research articles and reviews dealing with extraction, characterization, isolation, and purification, but also the synthesis of natural and nature-derived compounds and their biological evaluations in vitro and in vivo will be considered. Particularly welcome are results dealing with the application of novel natural antioxidants in the maintenance of human well-being, in the prevention of diseases, and in food preservation.

Dr. Gregorio Peron
Guest Editor

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