Oxidative Stress and Dietary Antioxidants: New Insights into Old Concepts

Dear Colleagues,

Oxidative stress is a state of imbalance in the body, the most common causes of which are an unhealthy lifestyle, a high-calorie diet and prolonged stress. The loss of balance between oxidants and antioxidants can contribute to the development of many serious diseases including cancer, atherosclerosis and cardiovascular diseases. It is well known that oxidative stress can be reduced by a proper diet rich in antioxidants, such as polyphenols (flavonoids, phenolic acids, stilbenes, lignans), antioxidant vitamins (C, E, A, β-carotene) and antioxidant minerals (Zn, Cu, Se), which support the endogenous antioxidant system.

This Special Issue welcomes the latest research findings, including experimental studies, observational studies, clinical trials and review articles. We particularly welcome those research teams that are looking at the effects of food processing on the antioxidant content of bioactive compounds in food. We believe that this Special Issue will highlight the most recent advances across all aspects of food and dietary antioxidants. We look forward to your contribution.

Dr. Anna Maria Witkowska
Dr. Małgorzata Elżbieta Zujko
Guest Editors

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• antioxidants
• vitamins
• polyphenols
• minerals
• food
• nutrition
• food processing