Antioxidant Activity of Foods and Natural Products

• Autor(a) principal: Pinela, José
• Data de Publicação: 2024
• Outros Autores: Dias, Maria Inês, Pereira, Carla, Alonso-Esteban, José Ignacio
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10198/29854

Today, there is growing recognition of the importance of antioxidants in promoting human health and well-being. These compounds play a vital role in protecting the organism from oxidative stress, which is implicated in the pathogenesis of various chronic degenerative diseases, including cardiovascular and neurodegenerative disorders, diabetes, and different types of cancer [1]. Furthermore, antioxidants serve as indispensable agents in food preservation by preventing or slowing down oxidation processes, which could otherwise result in the deterioration of food quality, flavor, color, texture, and nutritional value [2]. This underscores ongoing research endeavors and the emergence of novel applications for antioxidant compounds across different disciplines, including chemistry, food science, nutrition, pharmacology, and medicine. This Special Issue, titled “Antioxidant Activity of Foods and Natural Products”, has brought together an interesting collection of cutting-edge research and development contributions. A total of 30 manuscripts were submitted for consideration, each undergoing the Molecules journal’s rigorous pre-check and peer review process. Ultimately, 12 articles were accepted for publication in this Special Issue, comprising 1 review article and 11 original research articles. These studies address current challenges and topics related to the antioxidant properties of foods and natural products, including the antioxidant activity of plant extracts, botanical preparations, and isolated compounds, the mechanisms of action of antioxidants and pro-oxidants, and their potential therapeutic effects in vitro and in vivo.