Antioxidants in Foods: From Properties to Applications

Dear Colleagues,

In recent years, there has been a growing interest in natural antioxidants and substances with antioxidant properties, reducing or preventing the harmful effects of free radicals. The compounds involved in antioxidant defence include endogenous and exogenous antioxidants, which form a kind of a shield system for the body, protecting it against the negative effects of oxygen radicals. The most important small-molecule non-enzymatic compounds found in food include ascorbic acid, retinol, β-carotene, tocopherol and polyphenolic compounds. Products of plant origin, may provide a valuable source of bioactive compounds with antioxidant properties. Plant extracts also lend themselves to applications in the agri-food industry, to inhibit the development of pathological microorganisms in food and to remove biofilms constituting a threat to public health in food, pharmaceuticals and beauty products. Additionally, it is believed that a diet rich in antioxidants may reduce the risk of developing several nutrition-related conditions as well as delay the ageing process.

Articles of interest for this Special Issue entitled “Antioxidants in Foods” concern the content of antioxidants, bioactive compounds and the antioxidant activity of foods, including herbs, edible flowers and food products, their health-promoting properties, as well as their use in the food industry as natural antioxidants

Dr. Jakubczyk Karolina
Prof. Dr. Katarzyna Janda
Guest Editors

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