Natural Antioxidants and Their Sources in Food

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Natural and Synthetic Antioxidants".

Deadline for manuscript submissions: closed (10 October 2023) | Viewed by 6307

Special Issue Editors


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Guest Editor
Institute of Natural Products and Cosmetics, Lodz University of Technology, Stefanowskiego 2/22, 90-924 Łódź, Poland
Interests: bioactive compounds in food; food allergens; changes in immunoreactivity of food ingredients subjected to technological processes; the influence of environmental conditions on food allergenicity
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Institute of Natural Products and Cosmetics, Lodz University of Technology, Stefanowskiego 2/22, 90-924 Łódź, Poland
Interests: oxidative stress; antioxidants; plant

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Guest Editor
Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Łódź, Poland
Interests: plant and food analysis; bioactive food ingredients; free radicals

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Guest Editor
Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
Interests: organic food; nutrition; bioactive compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Currently, the role of oxidative stress is increasingly indicated in the course and/or etiology of many disease entities, such as neurodegenerative diseases, cardiovascular diseases, and cancer. This mechanism also applies to chronic inflammatory diseases, including atopic diseases. Increased levels of oxidative stress have been found to contribute to a physiological imbalance between antioxidant and pro-oxidative stimuli that normally contribute to keeping free radical levels low. This leads to the increased production of reactive oxygen species (ROS) and reactive nitrogen species (RNS), which are toxic to cells, and the increased production of ROS/RNS is responsible for the damage of proteins, lipids and nucleic acids that accumulate in cells and disrupt cellular homeostasis. Free radicals cause damage to biological membranes and other cell components, leading to tissue damage and, in extreme cases, to the death of the organism. The action of free radicals can be neutralized by antioxidants. In nature, there is a range of naturally occurring antioxidants that differ in composition, physical and chemical properties and mechanisms of action. Across all these organisms, plants produce the widest spectrum of these components, which are generated by various metabolic pathways, some of which are unique to each species.

The best source of antioxidants can be found in nature and the best intake route is a proper, balanced diet, rich in vegetables and fruits. Foods rich in natural antioxidants continue to inspire researchers. We invite you to publish research results and review papers on natural antioxidants in food, their identification, role, mechanisms of action and chemical, biological and biochemical aspects or analytical issues.

Prof. Dr. Joanna Leszczyńska
Dr. Beata Smolinska
Dr. Agnieszka Stobiecka
Prof. Dr. Ewelina Hallmann
Guest Editors

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Keywords

  • food
  • bioactive compounds
  • antioxidant
  • oxidative stress

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Published Papers (1 paper)

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Review

24 pages, 1343 KiB  
Review
Urolithin A in Health and Diseases: Prospects for Parkinson’s Disease Management
by Olga Wojciechowska and Małgorzata Kujawska
Antioxidants 2023, 12(7), 1479; https://doi.org/10.3390/antiox12071479 - 24 Jul 2023
Cited by 3 | Viewed by 5664
Abstract
Parkinson’s disease (PD) is a chronic and progressive neurodegenerative disorder characterized by a complex pathophysiology and a range of symptoms. The prevalence increases with age, putting the ageing population at risk. Disease management includes the improvement of symptoms, the comfort of the patient’s [...] Read more.
Parkinson’s disease (PD) is a chronic and progressive neurodegenerative disorder characterized by a complex pathophysiology and a range of symptoms. The prevalence increases with age, putting the ageing population at risk. Disease management includes the improvement of symptoms, the comfort of the patient’s life, and palliative care. As there is currently no cure, growing evidence points towards the beneficial role of polyphenols on neurodegeneration. Numerous studies indicate the health benefits of the family of urolithins, especially urolithin A (UA). UA is a bacterial metabolite produced by dietary ellagitannins and ellagic acid. An expanding body of literature explores the involvement of the compound in mitochondrial health, and its anti-inflammatory, anti-oxidant, and anti-apoptotic properties. The review organizes the existing knowledge on the role of UA in health and diseases, emphasizing neurodegenerative diseases, especially PD. We gathered data on the potential neuroprotective effect in in vivo and in vitro models. We discussed the possible mechanisms of action of the compound and related health benefits to give a broader perspective of potential applications of UA in neuroprotective strategies. Moreover, we projected the future directions of applying UA in PD management. Full article
(This article belongs to the Special Issue Natural Antioxidants and Their Sources in Food)
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