Bioactive Compounds in Functional Foods and Their Role in Combating Oxidative Stress

Dear Colleagues,

Oxidative stress plays a crucial role in the development of chronic diseases such as cardiovascular diseases, cancer, and neurodegenerative disorders. It occurs when there is an imbalance between the production of reactive oxygen species (ROS) and the body's ability to neutralize them. Bioactive compounds, including polyphenols, flavonoids, carotenoids, and vitamins found in fruits, vegetables, nuts, and seeds, have shown promise in combating oxidative stress due to their antioxidant properties. Functional foods enriched with these bioactive compounds offer health benefits beyond basic nutrition and can help reduce the risk of chronic diseases by modulating oxidative stress pathways.

The Special Issue "Bioactive Compounds in Functional Foods and Their Role in Combating Oxidative Stress" aims to explore the potential of these compounds to improve health outcomes by mitigating oxidative stress. It examines their sources, mechanisms of action, and implications for human health, highlighting the importance of incorporating bioactive-rich foods into the diet for better health management and disease prevention.

We look forward to receiving your contributions in the form of research articles, case studies, and comprehensive reviews describing the capacity of bioactive compounds in reducing oxidative stress, which is also generated by toxicological compounds contained in various commodities, such as the following: human food, nutraceuticals, dietary supplements, and animal feed. Moreover, proposals for novel methodologies for their analysis are welcomed, as well as evaluations of reliable extraction procedures or omics profiles (metabolomics, proteomics, and transcriptomics) in food, in vivo, or in vitro studies. For studies involving complex mixtures of natural products, please include the characterization of chemicals using analytical methodologies such as HPLC, MS, LC–MS, HPLC–MS, and NMR.

Dr. Luana Izzo
Guest Editor

Dr. Alessandra Cimbalo
Dr. Massimo Frangiamone
Guest Editor Assistants

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

• bioactive compounds
• functional foods
• polyphenols
• flavonoids
• carotenoids
• vitamins