Special issue on Antioxidant Research in Food science

Antioxidants are specific organic compounds that are active in the prevention of very rapid harmful chemical chain reactions with oxygen or nitric oxide, that is, oxidation reactions. Although oxidation reactions are crucial for life, they can also be damaging; plants and animals maintain complex systems of multiple types of antioxidants. Insufficient levels of antioxidants, or inhibition of the antioxidant enzymes, cause oxidative stress and may damage or kill cells.

In this special issue, we intend to invite front-line researchers and authors to submit original research and review articles on exploring Antioxidant Research in Food science.

Authors should read over the journal’s Authors' Guidelines carefully before submission Prospective authors should submit an electronic copy of their complete manuscript through the journal Paper Submission System.

Please kindly notice that the“Special Issue’’ under your manuscript title is supposed to be specified and the research field “Special issue on- Antioxidant Research in Food science ” should be chosen during your submission.

According to the following timetable:

Guest Editor

Dr. Akhilesh K. Pandey 

Texas Tech University Health Sciences Center, USA 

For further questions or inquiries

Please contact Editorial Assistant at

fns@scirp.org