Plant-Origin Antioxidants and Their Application and Role in Food Products: Focus on Gluten-Free Food and Diet

Dear Colleagues,

Edible plants, including vegetables, fruits, herbs, and cereals, play a crucial role in our diet as they are not only a source of macronutrients but also contain a number of health-related ingredients, including compounds with antioxidant properties.

Antioxidants contribute to the maintenance of well-being and health via their preventive role against adverse changes occurring in response to harmful stimuli. They are natural or synthetic compounds that inhibit the oxidation of proteins and lipids. Natural antioxidants, particularly plant-derived antioxidants, are more appealing to consumers than synthetic ones. They include phenolic compounds, carotenoids, and vitamins, mainly consisting of aromatic rings. The applications of plant-based antioxidants in food production are increasingly gaining popularity as maintaining the nutritional value of basic foods is highly important.

A gluten-free diet (GFD), though having recently gained popularity beyond its main medical indication, is recommended for individuals with gluten-related disorders (celiac disease, gluten ataxia, wheat allergy, and non-celiac gluten sensitivity). Despite the significant progress achieved in the development of gluten-free foods, this eliminative diet is rather deficient in important nutrients and health-related ingredients. Individuals on a GFD, in particular celiac patients, are exposed to high oxidative stress. They usually exhibit impaired performance of antioxidant enzymes, which form an important antioxidant barrier in the body, and are therefore prone to oxidant–antioxidant imbalance.

Oxidative stress could be minimized by the use of antioxidants in the diet. Thus, new recipes for gluten-free products containing natural antioxidants of plant origin such as vegetables, fruits, herbs, cereals, seeds, and plant by-products, are essential. We welcome original research articles, short communications, mini-reviews, and reviews covering topics related to the technological and nutritional aspects of the application of plant-derived antioxidants in food products, with a particular emphasis on their role in gluten-free foods and diet.

Dr. Urszula Krupa-Kozak
Dr. Małgorzata Starowicz
Guest Editors

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.

• plant-based antioxidants
• phenolic compounds
• flavonoids
• vitamins
• fruits and vegetables
• herbs, by-products
• antioxidant activity
• gluten-free and conventional food products, functional foods
• health-related potential