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It would be almost impossible to discuss natural products without mentioning the extensive knowledge that Professor Isabel C.F.R. Ferreira has contributed to this field. She has been an instrumental scientist in the development and dissemination of information about these products; throughout her career as a researcher, she explored more than 300 food matrices, including plants and mushrooms, as possible sources of these natural compounds. In her studies, the determination of the bioactive properties of the developed extracts and identified molecules from natural matrices stand out.Antioxidant properties are essential to break the oxidation chain that can occur in an organism, for example, in the human body, or on a substrate, such as in food. In organisms, the oxidative process may be responsible for the generation of free radicals that attack cells, which leads to the development of serious diseases, such as cardiovascular and neurological disorders. The intake of compounds with antioxidant capacities can provide beneficial health effects. In food, oxidation can lead to the loss of product quality due to the deterioration of chemical, physical, and sensory characteristics. Natural products with antioxidant activity can add value to food products due to their functional properties and health benefits.Given the importance of minimizing oxidative processes, several authors have been looking for new compounds with antioxidant activity. In this context, plants, mushrooms, and marine and bee products, among others, may have several classes of compounds in their chemical composition that exert this bioactivity, such as vitamins, polyphenols, organic acids, and pigments. In this Special Issue, Antioxidants Properties of Natural Products: A Themed Issue in Honor of Professor Isabel C.F.R. Ferreira, 23 selected studies explore different food matrices as sources of bioactive molecules with potential use as natural products with several functionalities, including antioxidants properties.

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In the search for a healthier diet and facing the uncertainties about the consumption of artificial additives, the scientific community has explored in the last years the potential of natural compounds, such as polyphenols, carotenoids, chlorophylls, essential oils, tocopherols, vitamins, polysaccharides, among others, obtained from the most diverse sources, such as plants and fungi, for the replacement of the artificial additives in food, which has made these compounds recognized as “natural additives”. In addition to being considered less harmful to health, and giving a certain functional property to a foodstuff, natural additives can also provide a beneficial synergistic effect in the food matrix. For the consumers, diverse studies have been showed that regular ingestion of bioactive compounds, that can be applied as natural additives, can be helpful for the prevention/treatment of several chronic and aging illnesses, such as cardiovascular diseases and neurological disorders. However, there is much to be researched on the viable use of bioactive compounds and to overcome their chemical limitations so that it can actually be used as natural additives in foods. This book addresses, through 18 scientific articles, some natural compounds with potential for use as preservatives, nutritional additives, coloring agents, flavorings, and various agents.

trisodium citrate --- microbial transglutaminase --- casein gels --- textural properties --- microstructures --- Urtica spp. --- bioactive compounds --- antioxidant activity --- antimicrobial activity --- traditional medicine --- food industry --- animal breeding --- beta cyclodextrin --- ewe’s milk --- cheese --- Manchego --- lipids --- cholesterol --- anthocyanin --- natural extract --- tetraethyl orthosilicate --- black carrot --- black rice flour --- anthocyanins --- low gluten muffins --- added value products --- soymilk --- enzyme modified soymilk --- skim milk --- rennet induced gelation --- rheological properties --- egg yolk --- cholesterol extraction --- granules extraction --- anionic chelating biopolymers --- ADME --- absorption --- chlorophylls --- chlorophyllin --- green colorant --- zinc-chlorophylls --- copper-chlorophyll --- coloring foodstuff --- natural colorants --- food colors --- pomelo peel --- essential oil --- anti-oxidant --- anti-melanogenic --- B16 melanoma cell --- oxygen-containing sulfur flavor molecules --- β-carotene --- bis(2-methyl-3-furyl) disulfide (BMFDS) --- oxidation products --- beetroot --- betalains --- semi-preparative RP-HPLC --- in vitro human gastrointestinal digestion --- ex vivo colon fermentation --- antioxidant ability --- malonildialdehyde --- extra virgin olive oil --- leaf addition --- Tunisian varieties --- phenolics --- tocopherols --- Prunus spinosa L. fruit epicarp --- wild fruit valorization --- cyanidin 3-rutinoside --- peonidin 3-rutinoside --- heat and ultrasound assisted extraction --- response surface methodology --- Ocimum basilicum var. purpurascens leaves --- red rubin basil --- Heat-Assisted Extraction --- extraction optimization --- polyphenols --- tiger nut --- by-products --- solvent extraction --- horchata de chufa --- triple TOF-LC-MS-MS --- Caenorhabditis elegans --- antioxidants --- bergenin --- stress resistance --- lifespan --- Huntington --- uxi --- Endopleura uchi --- Allium cepa red cv. --- Citrus limon --- pickling --- volatiles --- SPME --- chemometrics --- byproducts --- food additives --- antimicrobial --- antioxidant --- colorants --- texturizing agents --- foaming capacity and emulsifiers

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In the search for a healthier diet and facing the uncertainties about the consumption of artificial additives, the scientific community has explored in the last years the potential of natural compounds, such as polyphenols, carotenoids, chlorophylls, essential oils, tocopherols, vitamins, polysaccharides, among others, obtained from the most diverse sources, such as plants and fungi, for the replacement of the artificial additives in food, which has made these compounds recognized as “natural additives”. In addition to being considered less harmful to health, and giving a certain functional property to a foodstuff, natural additives can also provide a beneficial synergistic effect in the food matrix. For the consumers, diverse studies have been showed that regular ingestion of bioactive compounds, that can be applied as natural additives, can be helpful for the prevention/treatment of several chronic and aging illnesses, such as cardiovascular diseases and neurological disorders. However, there is much to be researched on the viable use of bioactive compounds and to overcome their chemical limitations so that it can actually be used as natural additives in foods. This book addresses, through 18 scientific articles, some natural compounds with potential for use as preservatives, nutritional additives, coloring agents, flavorings, and various agents.

Technology: general issues --- trisodium citrate --- microbial transglutaminase --- casein gels --- textural properties --- microstructures --- Urtica spp. --- bioactive compounds --- antioxidant activity --- antimicrobial activity --- traditional medicine --- food industry --- animal breeding --- beta cyclodextrin --- ewe’s milk --- cheese --- Manchego --- lipids --- cholesterol --- anthocyanin --- natural extract --- tetraethyl orthosilicate --- black carrot --- black rice flour --- anthocyanins --- low gluten muffins --- added value products --- soymilk --- enzyme modified soymilk --- skim milk --- rennet induced gelation --- rheological properties --- egg yolk --- cholesterol extraction --- granules extraction --- anionic chelating biopolymers --- ADME --- absorption --- chlorophylls --- chlorophyllin --- green colorant --- zinc-chlorophylls --- copper-chlorophyll --- coloring foodstuff --- natural colorants --- food colors --- pomelo peel --- essential oil --- anti-oxidant --- anti-melanogenic --- B16 melanoma cell --- oxygen-containing sulfur flavor molecules --- β-carotene --- bis(2-methyl-3-furyl) disulfide (BMFDS) --- oxidation products --- beetroot --- betalains --- semi-preparative RP-HPLC --- in vitro human gastrointestinal digestion --- ex vivo colon fermentation --- antioxidant ability --- malonildialdehyde --- extra virgin olive oil --- leaf addition --- Tunisian varieties --- phenolics --- tocopherols --- Prunus spinosa L. fruit epicarp --- wild fruit valorization --- cyanidin 3-rutinoside --- peonidin 3-rutinoside --- heat and ultrasound assisted extraction --- response surface methodology --- Ocimum basilicum var. purpurascens leaves --- red rubin basil --- Heat-Assisted Extraction --- extraction optimization --- polyphenols --- tiger nut --- by-products --- solvent extraction --- horchata de chufa --- triple TOF-LC-MS-MS --- Caenorhabditis elegans --- antioxidants --- bergenin --- stress resistance --- lifespan --- Huntington --- uxi --- Endopleura uchi --- Allium cepa red cv. --- Citrus limon --- pickling --- volatiles --- SPME --- chemometrics --- byproducts --- food additives --- antimicrobial --- antioxidant --- colorants --- texturizing agents --- foaming capacity and emulsifiers --- trisodium citrate --- microbial transglutaminase --- casein gels --- textural properties --- microstructures --- Urtica spp. --- bioactive compounds --- antioxidant activity --- antimicrobial activity --- traditional medicine --- food industry --- animal breeding --- beta cyclodextrin --- ewe’s milk --- cheese --- Manchego --- lipids --- cholesterol --- anthocyanin --- natural extract --- tetraethyl orthosilicate --- black carrot --- black rice flour --- anthocyanins --- low gluten muffins --- added value products --- soymilk --- enzyme modified soymilk --- skim milk --- rennet induced gelation --- rheological properties --- egg yolk --- cholesterol extraction --- granules extraction --- anionic chelating biopolymers --- ADME --- absorption --- chlorophylls --- chlorophyllin --- green colorant --- zinc-chlorophylls --- copper-chlorophyll --- coloring foodstuff --- natural colorants --- food colors --- pomelo peel --- essential oil --- anti-oxidant --- anti-melanogenic --- B16 melanoma cell --- oxygen-containing sulfur flavor molecules --- β-carotene --- bis(2-methyl-3-furyl) disulfide (BMFDS) --- oxidation products --- beetroot --- betalains --- semi-preparative RP-HPLC --- in vitro human gastrointestinal digestion --- ex vivo colon fermentation --- antioxidant ability --- malonildialdehyde --- extra virgin olive oil --- leaf addition --- Tunisian varieties --- phenolics --- tocopherols --- Prunus spinosa L. fruit epicarp --- wild fruit valorization --- cyanidin 3-rutinoside --- peonidin 3-rutinoside --- heat and ultrasound assisted extraction --- response surface methodology --- Ocimum basilicum var. purpurascens leaves --- red rubin basil --- Heat-Assisted Extraction --- extraction optimization --- polyphenols --- tiger nut --- by-products --- solvent extraction --- horchata de chufa --- triple TOF-LC-MS-MS --- Caenorhabditis elegans --- antioxidants --- bergenin --- stress resistance --- lifespan --- Huntington --- uxi --- Endopleura uchi --- Allium cepa red cv. --- Citrus limon --- pickling --- volatiles --- SPME --- chemometrics --- byproducts --- food additives --- antimicrobial --- antioxidant --- colorants --- texturizing agents --- foaming capacity and emulsifiers

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This eBook is a collection of articles from a Frontiers Research Topic. Frontiers Research Topics are very popular trademarks of the Frontiers Journals Series: they are collections of at least ten articles, all centered on a particular subject. With their unique mix of varied contributions from Original Research to Review Articles, Frontiers Research Topics unify the most influential researchers, the latest key findings and historical advances in a hot research area! Find out more on how to host your own Frontiers Research Topic or contribute to one as an author by contacting the Frontiers Editorial Office: frontiersin.org/about/contact

Science: general issues --- Botany & plant sciences --- apple germplasm --- biodiversity --- common bean --- fruit quality --- genetic resources --- legumes --- lettuce landraces --- nutritional value --- shallot --- tomato landraces