Anti-Oxidants in Food: The Significance of Characterisation, Identification, Chemical and Biological Assays in Determining the Role of Anti-Oxidants in Food

Dear Colleagues,

There is a vast research literature on the anti-oxidant content in food Typically, two to three thousand papers per year may be found on this topic. Most of these determine total antioxidant concentration and an ever- increasing number identify the individual anti-oxidant molecules. Combined with these measurements, a number of anti-oxidant assays, such as DPPH, ABTS, ORAC, FRAP and TEAC, are commonly used. In a few cases, biological assays, typically involving cell culture, also provide useful information on the effectiveness of anti-oxidants.
Anti-oxidants react with free radicals and reactive oxidative species ROS) and, hence, have the potential to avoid the damaging effects of these reactive species on cellular components, particularly DNA. Anti-oxidant assays all purport to measure total anti-oxidant activity but yet different assays often do not correlate when measuring the same mixture of anti-oxidants. Many assays are now informed by precise identification of the individual anti-oxidant molecules. In addition, there is much data now available on the reactivities of such molecules with specific free radicals and ROS. In principle, therefore, it is possible to reconcile the correlation (or lack of) of anti-oxidant mixtures.
In this Special Issue, therefore, submissions of both original papers and reviews are sought which provide insights into the correlation of characterisation, identification, chemical, biological and other assays of food-based anti-oxidant mixtures.

Prof. Dr. Barry J. Parsons
Guest Editor

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