Antioxidants

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Special Issue Editor

Dr. Richard Owusu-Apenten

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Guest Editor

Department of Clinical Sciences and Nutrition, Faculty of Medicine, Dentistry and Life Sciences, University of Chester, Parkgate Road, Chester CH1 4BJ, UK
Interests: antioxidants assays; phytochemicals; anticancer, antimicrobial effects

Special Issue Information

Dear Colleagues,

Tea is regarded as the second most popular drink aside from water. There is enormous interest in tea and tea extracts as healthful beverages, ingredients, and nutraceuticals. Some emergent evidence suggests that tea consumption is linked with decreasing oxidative stress and a host of health benefits affecting virtually all eight systems of the human body. The high levels of natural antioxidants from tea leaves (~30% dried weight basis) provides an opportunity for novel food formulations with improved shelf-life and safety.

This Special Issue of Antioxidants is intended to focus attention on the most current developments and advances related to tea phenols and antioxidants; in vitro and in vivo analysis, metabolism, extraction, biotechnology, processing effects, and suggested applications. As Guest editor, I am inviting you to consider submitting your next paper, report, literature review on tea antioxidants to the proposed Special Issue.

Dr. Richard Owusu-Apenten
Guest Editor

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.

Keywords

tea antioxidant
chemistry and analysis
food biotechnology
applications
health

Published Papers (2 papers)

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Research

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4794 KiB

Open AccessArticle

Effects of (+)-Catechin on the Composition, Phenolic Content and Antioxidant Activity of Full-Fat Cheese during Ripening and Recovery of (+)-Catechin after Simulated In Vitro Digestion

by Ali Rashidinejad, E. John Birch and David W. Everett

Antioxidants 2016, 5(3), 29; https://doi.org/10.3390/antiox5030029 - 27 Aug 2016

Cited by 14 | Viewed by 5950

Abstract

(+)-Catechin, the representative catechin in green tea, was incorporated into a full-fat cheese (at 125–500 ppm) followed by ripening for 90 days at 8 °C and digesting for six hours. Determination of pH, proximate composition, total phenolic content (TPC) and antioxidant activity (AA) after manufacture and ripening demonstrated that the addition of (+)-catechin significantly (p ≤ 0.05) decreased the pH of both whey and curd during cheese manufacturing and ripening with no significant (p > 0.05) effect on the moisture, protein and fat contents. (+)-Catechin increased TPC, as well as AA, though the increase was not proportional with increasing the concentration of added (+)-catechin. About 57%–69% of (+)-catechin was retained in the cheese curd, whereas about 19%–39% (depending on the concentration) was recovered from the cheese digesta. Transmission electron micrographs showed that the ripened control cheese had a homogeneous pattern of milk fat globules with regular spacing entrapped in a homogenous structure of casein proteins, whereas the addition of (+)-catechin disrupted this homogenous structure. The apparent interaction between (+)-catechin and cheese fat globules was confirmed by Fourier transform infrared spectroscopy. These associations should be taken into account when incorporating antioxidants, such as (+)-catechin, to create functional dairy products, such as cheese. Full article

(This article belongs to the Special Issue Tea Polyphenols and Antioxidants: Analysis, Chemistry and Biotechnological Applications)

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Review

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966 KiB

Open AccessReview

Green Tea and Other Tea Polyphenols: Effects on Sebum Production and Acne Vulgaris

by Suzana Saric, Manisha Notay and Raja K. Sivamani

Antioxidants 2017, 6(1), 2; https://doi.org/10.3390/antiox6010002 - 29 Dec 2016

Cited by 44 | Viewed by 26714

Abstract

Polyphenols are antioxidant molecules found in many foods including nuts, fruits, vegetables, chocolate, wine, and tea. Polyphenols have antimicrobial, anti-inflammatory, and antineoplastic properties. Recent studies suggest that tea polyphenols may be used for reducing sebum production in the skin and for treatment of acne vulgaris. This review examines the evidence for use of topically and orally ingested tea polyphenols against sebum production and for acne treatment and prevention. The PubMed database was searched for studies on tea polyphenols, sebum secretion, and acne vulgaris. Of the 59 studies found, eight met the inclusion criteria. Two studies evaluated tea polyphenol effects on sebum production; six studies examined tea polyphenol effects on acne vulgaris. Seven studies evaluated topical tea polyphenols; one study examined systemic tea polyphenols. None of the studies evaluated both topical and systemic tea polyphenols. Tea polyphenol sources included green tea (six studies) and tea, type not specified (two studies). Overall, there is some evidence that tea polyphenols in topical formulation may be beneficial in reducing sebum secretion and in treatment of acne. Research studies of high quality and with large sample sizes are needed to assess the efficacy of tea polyphenols in topical and oral prevention of acne vulgaris and lipid synthesis by the sebaceous glands. Full article

(This article belongs to the Special Issue Tea Polyphenols and Antioxidants: Analysis, Chemistry and Biotechnological Applications)

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