Antioxidant and Protective Effects of Plant Extracts—2nd Edition

Dear Colleagues,

In view of the great response we received with the previous Special Issue, entitled "Antioxidant and Protective Effects of Plant Extracts", we have decided to launch a second Special Issue on this topic.

Medicinal plants, aromatic and wild herbs, in their different parts (roots, stems, stems, flowers, seeds, etc.), have been used since ancient times not only as flavoring additives and food preservatives but also as active ingredients contained therein; they are also the cornerstones of traditional medicine and ethnomedicine. Over the years, volatile compounds such as the terpenoids of essential oils, or secondary non-volatile metabolites extractable from the different parts, such as flavonoids, limonoids, triterpenoids, alkaloids, and polyphenols, have shown different antioxidant, protective, antimicrobial, antiproliferative, and anti-inflammatory effects. The growing concerns about antibiotic resistance, as well as the skepticism of the world population towards the use of synthetic substances within the food supply chain and the growing attention towards the use of secondary metabolites to achieve a good lifestyle, have increasingly strengthened the importance of scientific opinion towards natural products. Based on countless scientific research, plant extracts such as essential oils or non-volatile extracts could help in terms of reducing microbial effects, ensuring safety, preserving food products, protecting against foreign agents such as metals, and exerting an antioxidant effect on human health. Therefore, the purpose of this Special Issue is to provide readers with a wide range of innovative scientific articles or original reviews, highlighting developments with respect to the past, and to stress biological and chemical advances in the application of plant extracts and essential oils as antioxidants and protective agents. All the tested extracts must be characterized using chromatographic/analytical/spectroscopic techniques such as HPLC, GC-MS, LC–MS, HPLC–MS, and NMR and, however, it is fundamental to not only evaluate the biological capabilities of the extracts but also to test the individual majority compounds evaluating their positive or negative impact.

Dr. Adriana Basile
Dr. Natale Badalamenti
Dr. Alessia Postiglione
Guest Editors

Manuscript Submission Information

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• essential oils
• plant and food extracts
• antioxidant
• anti-inflammatory
• antimicrobial
• protective effects
• antiproliferative