Biochemical Composition and Antioxidant Activity of Plants

Dear colleagues,

In plants there are naturally some bioactive compounds, i.e. substance with or without nutritional value, which have biological activity in preventing the development of various chronic diseases, thus protecting human health (and not only). In this group there are antioxidants, molecules that although present at low concentrations can delay or prevent oxidative processes. The importance of antioxidants in plants can be linked both to the protection of food shelf life, to the delay of oxidation, for example of polyunsaturated fatty acids, and to the delay of chronic-degenerative diseases caused by oxidative stress and age. Mainly antioxidants include polyphenols, vitamins, carotenoids, etc, the content of which in plant products can be influenced by various factors such as varieties, soil and climatic conditions and technological processes. Interest of this issue is the evaluation of bioactive compounds and antioxidants, in products derived from plants, in relation to the methods used to obtain them and to the preparation of foods and functional foods and therapeutic and prophylactic purposes, for humans and animals.

Dr. Armando Zarrelli
Guest Editor

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