Antioxidant Activities of Phytochemicals in Fruits and Vegetables

Dear Colleagues,

Reactive oxygen species (ROS), the by-products of cellular respiration and metabolism, are crucial in regulating various physiological pathways. An excessive accumulation of free radicals disrupts the redox balance, leading to oxidative stress and chronic diseases. Over the past two decades, bioactive food components, particularly antioxidant-rich phytochemicals like polyphenols and polysaccharides in fruits and vegetables, have been extensively studied. Green and efficient extraction technology is the primary condition for studying phytochemicals in fruits and vegetables, such as deep eutectic solvents and enzyme extraction. 

Moreover, chemical models, such as ORAC, DPPH, and ABTS, are commonly used to assess the antioxidant capacity of phytochemicals, revealing their health potential. However, new analytical and molecular biology tools have also uncovered their anti-inflammatory properties and modulatory effects on cell signaling. Recent advances, exemplified by animal model experiments like DSS-induced ulcerative colitis in mice, suggest a new role of fruits and vegetables in modulating the phytochemical—oxidative stress—gut microbiota–intestinal metabolites—inflammation—metabolic syndrome axis.

Original research papers, reviews, and case studies are welcome on the topics mentioned below:

• Green and efficient extraction, characterization, and in vitro antioxidant activity of phytochemicals from fruits and vegetables (such as polyphenols and polysaccharides in fruits and vegetables).
• In vitro antioxidant activity of phytochemicals in fruits and vegetables based on cell experiments.
• In vivo antioxidant activity of phytochemicals in fruits and vegetables based on animal model experiments.
• The main mechanism of phytochemicals exerting anti-inflammatory in vivo activity through modulating oxidative stress.
• In studies of complex mixtures of natural products, the characterization of chemicals using analytical methodologies, such as HPLC, MS, LC–MS, HPLC–MS, and NMR, should be included.

Prof. Dr. Wen Qin
Guest Editor

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• ROS and oxidative stress
• green and efficient extraction technology of phytochemicals
• antioxidant activity of phytochemicals in fruits and vegetables
• polyphenols and polysaccharides in fruits and vegetables
• phytochemicals and inflammation