Special Issue "New Advances in the Research of Antioxidant Food Peptides"
Deadline for manuscript submissions: 30 September 2019
Dr. Blanca Hernández-Ledesma
During cell metabolism, oxygen is partially reduced to reactive oxygen species (ROS) that play a physiological role in cellular processes, including proliferation, cell cycle and death, and signal transduction. However, their high reactivity makes ROS responsible for oxidation of lipid, proteins, and DNA, causing damaging effects on vital tissues. These destructive effects can be counteracted by endogenous antioxidant defenses. Nevertheless, an imbalance between the production of ROS and the ability of defenses to detoxify the organism provokes a status of oxidative stress. This status and its subsequent damages to vital cellular components have been associated with numerous severe chronic disorders, such as cardiovascular and neurodegenerative diseases, diabetes, metabolic syndrome, intestinal inflammatory diseases, and cancer. In addition, oxidation reactions are responsible for food deterioration during processing and storage. In spite of their remarkable effectiveness, the endogenous antioxidant systems are not sufficient and humans are dependent on dietary antioxidants to maintain ROS concentrations at low levels. A number of natural antioxidants have been revealed as potential preventative/therapeutic agents against oxidative stress. Among them, peptides from animal and vegetal food sources have attracted attention because of the large evidence on their in vitro antioxidant properties. In addition to their potential as safer alternatives to synthetic antioxidants used to prevent oxidative reactions in foods, antioxidant peptides can also act by reducing the risk of numerous oxidative stress-associated diseases. Furthermore, peptides can act synergistically with nonpeptide antioxidants, enhancing their protective effect.
Prof. Lourdes Amigo
Dr. Blanca Hernández-Ledesma
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 650 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
- Bioactive peptides
- Food antioxidants