Special Issue "Antioxidant Natural Products in Foods"
Deadline for manuscript submissions: closed (30 September 2020).
Interests: food chemistry; natural product chemistry; plant extracts; nutraceuticals; antioxidant activity
Interests: pytochemistry; marine bioactive compounds; nutraceuticals; antioxidant activity
Molecular oxygen is essential for the production of energy by cells. However, the metabolism also generates unstable molecules or ions with an unpaired electron, called ‘free radicals’, which are highly reactive and can combine with electrons from other molecules, causing severe damage to cellular constituents like lipids, proteins, and DNA. Although the human body uses some of these radicals to fight external threats like virus and bacteria, if these radicals are produced in an excessive amount, cells cannot cope with them, causing irreversible damage. This can lead to certain chronic diseases, e.g., neurodegenerative, inflammatory, and cardiovascular impairments, and even to some forms of cancer. An excessive production of harmful oxidant species can be accelerated by stress, smoking, alcohol consumption, sunlight, and pollution, among other factors. Many natural products can act as antioxidants, helping the body to destroy the excess of endogenous radical species if they are included in the diet—the most natural and easy way to provide the body with antioxidants.
Foods is launching a Special Issue on natural products with antioxidant activity that can be, or are already, included in the diet.
Original articles or reviews including but not limited to the following topics are welcome:
- History of the development of the research about natural products with antioxidant activity and foods that naturally contain antioxidants;
- Summary of the most used in vitro tests for antioxidant evaluation;
- Do different antioxidant tests give the same information? Which tests must be used? A critical approach;
- New approaches to evaluating antioxidant activity;
- Antioxidants of marine origin;
- New natural sources of antioxidants;
- Rich antioxidant foods and beverages and their relation to local diets.
Prof. Maria Eduarda Machado Araújo
Prof. Alice Martins
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 1600 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.
- Antioxidant compounds
- Antioxidant activity evaluation
- Marine antioxidant compounds
- Antioxidant foods