Legume Antioxidants: Chemistry and Potential Health Impact as Affected by Food Processing and Storage
A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Natural and Synthetic Antioxidants".
Deadline for manuscript submissions: closed (30 June 2024) | Viewed by 3353
Special Issue Editor
Interests: legumes; antioxidants; polyphenolics; peptides; processing; storage; bioactivity
Special Issue Information
Dear Colleagues,
The medical cost for treating chronic diseases such as type II diabetes, cancers and cardiovascular diseases is very high world-wide. The etiology leading to these diseases at the molecular and cellular levels is related to the excessive generation of reactive oxygen species in the cells. Legumes have long been cultivated globally and provide important sources of nutritious proteins and dietary fibers, which contribute significantly to human health. In addition, legumes contain various types of antioxidants, which are capable of eliminating reactive oxygen species. Consuming legumes with optimal antioxidant properties may help in preventing chronic diseases. There are numerous classes of food legumes, including soybeans, common beans, peas, chickpeas and lentils. There are wide variations in the content, composition and bioactivity of the naturally occurring antioxidants in legumes and they are affected by genetic materials, production, storage, food processing and post-processing handling methods. Furthermore, peptides derived from protein hydrolysis have also been reported to possess antioxidant activities. Dry legumes contain natural antinutrients such as trypsin inhibitors and hemagglutinins, which must be inactivated via thermal processing prior to consumption. However, thermal processing damages antioxidant structures and their functions. This issue will contribute to the understanding of the chemistry, preservation and health-promoting nature of legume antioxidants. Submissions of your original works or updated review articles are welcome.
Potential topics include, but are not limited to:
- Extraction, analysis and characterizations of antioxidants in legumes;
- Phytochemical and peptide antioxidants in legumes;
- Effect of food processing and storage on antioxidants and their bioactivity;
- Structures and functions of legume antioxidants;
- Anti-diabetes, anti-obesity, anti-hypertension and anti-inflammation properties of legume antioxidants;
- Animal and human studies on the health effects of legume antioxidants.
Legumes may include soybean, common bean, peas, lentils, chickpea and other dried legumes. Please note that in the analysis and characterization of antioxidants, sufficient descriptions of sampling, sources, preparations and analytical methodologies should be included.
Prof. Dr. Sam K. C. Chang
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
- legumes
- antioxidants
- polyphenolics
- peptides
- food processing and storage
- bioactivity and health impact
Benefits of Publishing in a Special Issue
- Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
- Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
- Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
- External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
- e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.
Further information on MDPI's Special Issue polices can be found here.
