Preface

Antioxidants are compounds that inhibit oxidation, that is, they prevent free radicalinduced tissue damage by avoiding the formation of radicals, scavenging them, or by promoting their decomposition. A direct link is observed between compounds with antioxidant activity and the prevention of chronic diseases like cancer or cardiovascular diseases. In this context, a variety of terrestrial plants, marine organisms, and foods are known to be rich in antioxidants, including herbs, fruits, vegetables, plants, algae, and others. Thus, it is of great importance to collect information about antioxidant molecules and their mechanisms of action and their characterization and relation to human diseases. It is also important to study sources of antioxidants and applications of antioxidants in medicine, nutraceuticals, and foods.

The book addresses recent developments in antioxidants from natural sources. Chapter 1 includes introductory concepts regarding antioxidant types and their chemical structures, whereas Chapter 2 addresses the relationship between antioxidants and the prevention of chronic diseases. Chapter 3 describes the antioxidant cellular mechanisms. Chapters 4–10 examine the sources of natural antioxidants, including some medicinal plants, foods, and microalgae. Finally, Chapters 11–13 describe some applications and practical uses of antioxidants. For example, Chapter 11 discusses the development of beverages with high anthocyanin content, Chapter 12 presents strategies for using antioxidants to improve animal reproduction, and Chapter 13 examines the uses of antioxidants in food processing.

We would like to thank our IntechOpen Commissioning Editor Ana Simcic and Author Service Manager Dolores Kuzelj for all the help and support during the publishing process. We especially appreciate and thank all authors that have contributed to the book, with a special mention to Dennis R.A. Mans from the Anton de Kom University of Suriname for contributing two chapters. Finally, we would like to thank all the authors, colleagues, and reviewers that participated in the review process of the book.

> **Paz Otero Fuertes and María Fraga Corral** Faculty of Science, Department of Analytical Chemistry and Food Science, Nutrition and Bromatology Group, University of Vigo, Ourense, Spain

Section 1
