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Antioxidants in food have a dual role; on the one hand, they preserve the quality and shelf life of food products; on the other hand, they function as an external aid, helping to defend our living cells from the threat of oxidative stress. Therefore, foods rich in antioxidants are a useful tool to reduce morbidity and prevent degenerative diseases. Consequently, research related to antioxidants is continually growing. This book brings together 21 articles regarding the latest advances in the most relevant fields of food antioxidant research; from the identification and characterization of new active components, to their molecular mechanisms and the scientific evidence of their clinical use and effectiveness.

Research & information: general --- Biology, life sciences --- Food & society --- green tea extract --- food processing --- tannase --- ultrasound --- antioxidant activity --- liver injury --- acclimatisation --- antioxidant defences --- chlorophyll fluorescence --- in vitro culture --- peroxidase --- stevia plants --- 7S basic globulins --- anti-inflammatory protein --- antioxidant protein --- cytokines --- glutathione --- iNOS --- nitric oxide --- oxidative stress --- sweet lupins group --- home-cooking --- extra virgin olive oil --- UPLC-ESI-QqQ-MS/MS --- healthy cooking --- Mediterranean diet --- phenolic compounds --- bioactive compounds --- functional pasta --- gluten-free pasta --- bioaccessibility --- bioavailability --- whole grain --- composite flour --- legumes --- food by-products --- avocados (Persea americana Mill.) --- low temperatures --- plastochromanol-8 --- tocotrienols --- tocopherols --- tocochromanols --- kombucha --- tea --- fermentation --- antioxidant --- flavonoids --- polyphenols --- ascorbic acid --- chlorophyll and carotenoid content --- biodiversity --- Capsicum annuum L. --- β-carotene --- statistical analysis --- rye bread --- microencapsulation --- phenolics --- in vitro relative bioaccessibility --- lipoxygenase --- cyclooxygenase --- acetylcholinesterase --- biological activity --- lycopene --- antioxidants --- cancer --- diabetes --- cardiovascular diseases --- skin disorders --- free radicals --- spectrophotometer --- limitations --- chemical reactions --- colorimetry --- anthraquinone --- free radical scavenging --- inflammatory cytokines --- apoptosis --- Rumex crispus --- skins --- seeds --- Vitis vinifera --- cyclic voltammetry --- anthocyanin metabolites --- cardioprotection --- hepatoprotection --- nephroprotection --- neuroprotection --- antioxidant peptides --- element of pork carcasses --- spectrometric analysis --- ascorbate --- ascorbate–glutathione cycle --- capsaicin --- catalase --- dihydrocapsaicin --- NADP-dehydrogenases --- superoxide dismutase --- red cabbage --- in vitro gastrointestinal digestion --- acid-resistant capsule --- UHPLC-Q-Orbitrap HRMS --- apples --- reducing and chelating capacity --- HPLC–DAD–MS/MS --- Dillenia indica --- heme oxygenase 1 (HO-1) --- nuclear factor erythroid 2-related factor 2 (Nrf2) --- RAW 264.7 cells --- apo-carotenals --- bone --- osteoclasts --- NFκB --- synergy --- n/a --- ascorbate-glutathione cycle --- HPLC-DAD-MS/MS

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This Special Issue, “Plant Oxidative Stress: Biology, Physiology, and Mitigation”, published 11 original research works and 1 review article that discussed the various aspects of ROS Biology, metabolism, and the physiological mechanisms and approaches to mitigating oxidative stress. These types of research studies show further directions for the development of crop plants that are tolerant to abiotic stress in the era of climate change.

Research & information: general --- Biology, life sciences --- Botany & plant sciences --- heat stress --- grafting --- cucumber --- bitter-melon rootstock --- polyamines --- photosynthesis --- salicylic acid --- chlorophyll fluorescence --- excess boron --- lipid peroxidation --- enzymatic antioxidant --- glutathione --- proline --- stomatal conductance --- arsenic stress --- soybean --- growth --- antioxidant enzymes --- ascorbate-glutathione cycle --- glyoxalase system --- altitudinal variation --- antioxidant activity --- bioactive compounds --- endemic species --- oxidative damage --- sequential application of antioxidants --- salinity --- Cucumis sativus --- photosynthetic efficiency --- antioxidant defense systems --- antioxidants --- cadmium --- oxidative stress --- peptone --- spinach --- alpha-tocopherol --- foliar spray --- okra varieties --- salt --- drought --- plants --- ROS --- genomics --- approaches --- integration --- abiotic stress --- antioxidant defense --- phytohormones --- pulse crop --- water deficit --- AsA-GSH pathway --- methylglyoxal --- micronutrient --- osmoregulation --- reactive oxygen species --- trace elements --- Olea europaea L. --- selenium biofortification --- olive pollen --- cytosolic Ca2+ --- Cucurbita pepo (L.) --- mineral uptake --- nucleic acids

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All articles in the presented collection are high-quality examples of both basic and applied research. The publications collectively refer to apples, bananas, cherries, kiwi fruit, mango, grapes, green bean pods, pomegranates, sweet pepper, sweet potato tubers and tomato and are aimed at improving the postharvest quality and storage extension of fresh produce. The experimental works include the following postharvest treatments: 1-methylcycloprpene, methyl jasmonate, immersion in edible coatings (aloe, chitosan, plant extracts, nanoemulsions, ethanol, ascorbic acid and essential oils solutions), heat treatments, packaging, innovative packaging materials, low temperature, low O2 and high CO2 modified atmosphere, and non-destructible technique development to measure soluble solids with infra- and near infra-red spectroscopy. Preharvest treatments were also included, such as chitosan application, fruit kept on the vine, and cultivation under far-red light. Quality assessment was dependent on species, treatment and storage conditions in each case and included evaluation of color, bruising, water loss, organoleptic estimation and texture changes in addition to changes in the concentrations of sugars, organic acids, amino acids, fatty acids, carotenoids, tocopherols, phytosterols, phenolic compounds and aroma volatiles. Gene transcription related to ethylene biosynthesis, modification of cell wall components, synthesis of aroma compounds and lipid metabolism were also the focus of some of the articles.

apple flesh --- absorption --- scattering --- soluble sugars --- 905–1650 nm --- cell wall modification --- chitosan --- ethylene biosynthesis --- fruit quality --- lignin metabolism --- postharvest quality --- preharvest treatment --- amidated graphene oxide --- sulfonated poly ether ether ketone --- modified atmosphere film --- cherry tomatoes --- food packaging --- post-harvest treatment --- jasmonate --- metabolite profiling --- lipid metabolism --- Solanum lycopersicum --- ethylene inhibition --- modified atmosphere --- carbon dioxide --- phenols --- antioxidant --- ethanol --- acetaldehyde --- Phaseolus vulgaris --- peppermint --- tea tree --- storability --- minimal processed --- ready to eat --- internal packaging --- modified atmosphere packaging --- storage quality --- transpiration --- water loss --- chilling injury --- controlled atmosphere --- far-red --- aroma --- blanching --- chilling --- synthetic pathway --- volatile --- maturity --- tomato --- flavor --- postharvest --- bruise susceptibility --- apples --- mechanical shock --- transportation --- molded fiber --- expanded polystyrene --- sweet potato --- postharvest treatment --- edible quality --- transcriptome --- mango --- bioactive --- coatings --- biodegradable --- Aloe vera --- nanotechnology --- wax coating --- natural antimicrobials --- essential oils --- nanocoatings --- post-harvest --- bioactive compounds --- quality --- preservation methods --- nanomaterials --- Capsicum annuum L. --- hot water treatment --- ascorbate-glutathione cycle --- Musa AAA --- ALDH --- aroma volatile --- ester --- enzyme characteristics --- Prunus avium --- edible coatings --- Opuntia ficus-indica extracts --- storage --- anthocyanins --- phenolic compounds --- total antioxidant capacity

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Antioxidants in food have a dual role; on the one hand, they preserve the quality and shelf life of food products; on the other hand, they function as an external aid, helping to defend our living cells from the threat of oxidative stress. Therefore, foods rich in antioxidants are a useful tool to reduce morbidity and prevent degenerative diseases. Consequently, research related to antioxidants is continually growing. This book brings together 21 articles regarding the latest advances in the most relevant fields of food antioxidant research; from the identification and characterization of new active components, to their molecular mechanisms and the scientific evidence of their clinical use and effectiveness.

Research & information: general --- Biology, life sciences --- Food & society --- green tea extract --- food processing --- tannase --- ultrasound --- antioxidant activity --- liver injury --- acclimatisation --- antioxidant defences --- chlorophyll fluorescence --- in vitro culture --- peroxidase --- stevia plants --- 7S basic globulins --- anti-inflammatory protein --- antioxidant protein --- cytokines --- glutathione --- iNOS --- nitric oxide --- oxidative stress --- sweet lupins group --- home-cooking --- extra virgin olive oil --- UPLC-ESI-QqQ-MS/MS --- healthy cooking --- Mediterranean diet --- phenolic compounds --- bioactive compounds --- functional pasta --- gluten-free pasta --- bioaccessibility --- bioavailability --- whole grain --- composite flour --- legumes --- food by-products --- avocados (Persea americana Mill.) --- low temperatures --- plastochromanol-8 --- tocotrienols --- tocopherols --- tocochromanols --- kombucha --- tea --- fermentation --- antioxidant --- flavonoids --- polyphenols --- ascorbic acid --- chlorophyll and carotenoid content --- biodiversity --- Capsicum annuum L. --- β-carotene --- statistical analysis --- rye bread --- microencapsulation --- phenolics --- in vitro relative bioaccessibility --- lipoxygenase --- cyclooxygenase --- acetylcholinesterase --- biological activity --- lycopene --- antioxidants --- cancer --- diabetes --- cardiovascular diseases --- skin disorders --- free radicals --- spectrophotometer --- limitations --- chemical reactions --- colorimetry --- anthraquinone --- free radical scavenging --- inflammatory cytokines --- apoptosis --- Rumex crispus --- skins --- seeds --- Vitis vinifera --- cyclic voltammetry --- anthocyanin metabolites --- cardioprotection --- hepatoprotection --- nephroprotection --- neuroprotection --- antioxidant peptides --- element of pork carcasses --- spectrometric analysis --- ascorbate --- ascorbate-glutathione cycle --- capsaicin --- catalase --- dihydrocapsaicin --- NADP-dehydrogenases --- superoxide dismutase --- red cabbage --- in vitro gastrointestinal digestion --- acid-resistant capsule --- UHPLC-Q-Orbitrap HRMS --- apples --- reducing and chelating capacity --- HPLC-DAD-MS/MS --- Dillenia indica --- heme oxygenase 1 (HO-1) --- nuclear factor erythroid 2-related factor 2 (Nrf2) --- RAW 264.7 cells --- apo-carotenals --- bone --- osteoclasts --- NFκB --- synergy