Antioxidant Potential of Crop Plants

Dear Colleagues,

Plants/crops are rich source of a variety of phytochemical-containing antioxidants, essential for normal plant functioning and adaptation to environmental cues and providing useful compounds for human health. Plants/crops have developed a complex antioxidant system to scavenge excess reactive oxygen species and protect cellular constituents from oxidative damage. The antioxidant system includes both enzymatic and nonenzymatic antioxidants. Plants/crops activate a series of antioxidant reactions in response to stress exposure to reduce excessive ROS accumulation. Studies have shown that the enzyme activities of SOD, CAT, APX, and POX rapidly and significantly increase in response to various stresses. A plethora of evidence validates the theory that antioxidants present in plant-derived products and foods have many biomedical applications. These antioxidants play a role in the prevention as well as in the complementary treatment of non-infectious chronic diseases, such as cardiovascular, inflammatory, and neurodegenerative disorders, metabolic syndrome, and cancer. Despite many plants/crops being reported to have antioxidant potential by in vitro assays, only a few of these antioxidant activities have been confirmed or investigated in vivo. Given the current challenges regarding sustainable food production, climatic changes, and water scarcity, coupled with overpopulation, an interest has developed in various crop plants, especially millets. This has provided an opportunity for farmers, nutritionists, and food and feed manufacturers to engage in research to understand the nutritional and functional characterization of millet grains. We welcome the submission of original research and review articles addressing the above issues on millets and numerous other crop plants rich in antioxidant compounds.

Dr. Jayanta Kumar Patra
Dr. Gitishree Das
Guest Editors

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• antioxidant activity
• processing millet grains
• phenolic compounds
• functional food
• nutritional composition
• fermentation
• stress resistance
• fermentation
• sustainability
• nanobiotechnology