The Antioxidant Capacities of Natural Products 2019

Dear Colleagues,

Antioxidants play an important role in the defense network by inhibiting the free radical-mediated oxidation of lipids, proteins, sugars, and also DNA. Their activity is of significance both in foods, for the prevention of oxidation and prolongation of shelf-life, and in the body, for dealing with oxidative stress, which is involved in the pathogenesis of various diseases, such as cardiovascular and neurodegenerative diseases and cancer, and in aging. Natural compounds with free radical-scavenging capacity contained in plants, fruits, and vegetables have received much attention and are being extensively used as antioxidants in the food, cosmetic, and pharmaceutical fields to replace synthetic antioxidants, whose use is often restricted because of their carcinogenic effects. The search for new natural compounds with antioxidant activities is a growing research area.

The aim of this Special Issue is to highlight the recent advances on antioxidant natural compounds. This Special Issue may include original research articles and reviews on new extraction procedures; isolation, purification, and characterization of new compounds; in vitro and in vivo studies on the antioxidant properties of extracts, fractions, synergistic mixtures, and isolated compounds and their possible employment to treat human diseases. Studies dealing with new formulations containing antioxidants (including polymers for active packaging) are also welcome.

Dr. Susana M. Cardoso
Dr. Alessia Fazio
Guest Editors

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