Today, there is growing recognition of the importance of antioxidants in promoting
human health and well-being. These compounds play a vital role in protecting the organism
from oxidative stress, which is implicated in the pathogenesis of various chronic
degenerative diseases, including cardiovascular and neurodegenerative disorders, diabetes,
and different types of cancer [1]. Furthermore, antioxidants serve as indispensable agents
in food preservation by preventing or slowing down oxidation processes, which could
otherwise result in the deterioration of food quality, flavor, color, texture, and nutritional
value [2]. This underscores ongoing research endeavors and the emergence of novel applications
for antioxidant compounds across different disciplines, including chemistry, food
science, nutrition, pharmacology, and medicine.
This Special Issue, titled “Antioxidant Activity of Foods and Natural Products”, has
brought together an interesting collection of cutting-edge research and development contributions.
A total of 30 manuscripts were submitted for consideration, each undergoing the
Molecules journal’s rigorous pre-check and peer review process. Ultimately, 12 articles were
accepted for publication in this Special Issue, comprising 1 review article and 11 original
research articles. These studies address current challenges and topics related to the antioxidant
properties of foods and natural products, including the antioxidant activity of plant
extracts, botanical preparations, and isolated compounds, the mechanisms of action of
antioxidants and pro-oxidants, and their potential therapeutic effects in vitro and in vivo.
