Natural and Synthetic Antioxidants
A section of Antioxidants (ISSN 2076-3921).
Section Information
Antioxidants show the ability to inhibit autoxidation by preventing the formation of free radicals or interrupting their propagation according to different mechanisms. They can be classified as primary antioxidants, chelators, O2•− quenchers, oxygen scavengers, and antioxidant regenerators.
There are many advantages of using antioxidants in food products, and their employment is becoming more and more indispensable. However, the total absence of toxic effects is desirable. Therefore, comprehensive studies of their effects and side-effects are requested. Almost all processed foods have synthetic antioxidants incorporated, which are reported to be safe, although some studies indicate otherwise, such as the examples of BHT (butylated hydroxytoluene) and BHA (butylated hydroxyanisole), which are the most widely used chemical antioxidants.
Recent trends guided by the food industry and the consumers’ acceptance are focused on the reduction of synthetic additives or their replacement by natural alternatives, which are general preferred due to recognized health benefits and sustainability issues, as they are obtained from renewable sources (natural matrices) avoiding the use of hazardous chemicals and solvents.
In this section, we welcome extensive studies on prospection of raw materials that could be valuable sources of natural antioxidants, optimization of efficient methodologies to extract, purify, and stabilize them, development of innovative formulations, and application case-studies. To be legally accepted, all antioxidants have to fulfill strict requirements and continuous assessment, so updates on synthetic antioxidants are also welcome.
Keywords
- natural/synthetic antioxidants
- bio-based food additives
- extraction/purification technologies
- stabilization procedures
- mechanisms of action
- innovative formulations
- novel trends
- in vivo and in vitro methods for antioxidant activity assessment
- cell-based vs chemical evaluation methods
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- Antioxidant Capacity of Natural Compounds from Vegetable Matrices (Deadline: 30 November 2024)
- Antioxidant Potential in Medicinal Plants (Deadline: 30 November 2024)
- Plant Materials and Their Antioxidant Potential, 2nd Edition (Deadline: 30 November 2024)
- Bioactive Compounds and Antioxidants in Fruits and Vegetables (Deadline: 15 December 2024)
- Antioxidant and Anti-Inflammatory Properties of Mushrooms: From Structure to Functionality (Deadline: 15 December 2024)
- Biologically Active Compounds from Food By-Products: Extraction, Analysis and Antioxidant Activity (Deadline: 15 December 2024)
- Antioxidant Properties in Food During Post-Harvest Storage and Processing (Deadline: 19 December 2024)
- Antioxidant Activity of Olive Extracts and Their Applications (Deadline: 20 December 2024)
- Modern Analytical Approaches in the Identification of Polyphenols in Food, Food Sub-Products and Plant Matrices (Deadline: 20 December 2024)
- Antioxidant Compounds and Health Benefits of Mediterranean Functional Food (Deadline: 20 December 2024)
- Phenolic Compounds in Foods, Plants and Related By-Products—2nd Edition (Deadline: 25 December 2024)
- Polyphenolic Antioxidants in Food (Deadline: 30 December 2024)
- Antioxidant and Biological Properties of Plant Extracts—3rd Edition (Deadline: 31 December 2024)
- Advances in the Astonishing World of Phytochemicals: State-of-the-Art for Antioxidants—2nd Edition (Deadline: 31 December 2024)
- Valorization of the Antioxidant Power of Natural Compounds (Deadline: 31 December 2024)
- Bioactive Compounds: Antioxidant, Antibacterial, Anti-inflammatory Modulation (Deadline: 18 January 2025)
- Antioxidant Potential and Bioactivity of Sustainable Green Nanoparticles (Deadline: 20 January 2025)
- Dietary Polyphenols: Antioxidant Potential and Health Benefits (Deadline: 24 January 2025)
- Antioxidant and Anti-inflammatory Components of the Diet (Deadline: 31 January 2025)
- Redox Imbalances in Dysmetabolism-Related, Neurodegenerative Diseases: Can Phytochemicals Exert Beneficial Effects? (Deadline: 31 January 2025)
- Antioxidant Activities of Phytochemicals in Fruits and Vegetables (Deadline: 20 February 2025)
- Oxidative Stress and Antioxidant Defense in Crop Plants (Deadline: 20 February 2025)
- Antioxidant Therapy for Obesity-Related Diseases (Deadline: 28 February 2025)
- Bee Products as a Source of Natural Antioxidants: Second Edition (Deadline: 28 February 2025)
- Antioxidant Capacity of Natural Products—2nd Edition (Deadline: 28 February 2025)
- Green Extraction and Formulation of Antioxidants Derived from Food- and Agricultural Waste (Deadline: 10 March 2025)
- Antioxidant Capacity of Anthocyanins and Other Vegetal Pigments: Properties, Intake and Health Benefits (Deadline: 15 March 2025)
- Methodologies for Improving Antioxidant Properties and Absorption (Deadline: 30 March 2025)
- Bioactive Antioxidants from Agri-Food Wastes (Deadline: 31 March 2025)
- Bioavailability and Bioefficacy of Polyphenol Antioxidants (Deadline: 31 March 2025)
- Dietary Antioxidants and Cosmetics—2nd Edition (Deadline: 31 March 2025)
- Antioxidant Capacity of Berries and Their Preventive Effect on Oxidative Stress (Deadline: 10 April 2025)
- Phytochemical Analysis and Evaluation of Antioxidant Properties in Medicinal Plants (Deadline: 30 April 2025)
- New Insights into Phytochemical Antioxidants in Food—2nd Edition (Deadline: 30 April 2025)
- Therapeutic Potential of Bioactive Substances in Oxidative Stress-Induced Carcinogenesis (Deadline: 15 May 2025)
- Natural Products: Biological, Antioxidant Properties and Health Effects—4th Edition (Deadline: 20 May 2025)
- Recent Advances in Applications of Nanoantioxidants (Deadline: 30 June 2025)
Topical Collection
Following topical collection within this section is currently open for submissions:
