\r\n\tAn update on clinical manifestations, their assessment, monitoring, and imagiology, including peripheral arthritis, enthesopathy, and extra-articular findings, and, the differential diagnosis with other diseases which evolves with axial and peripheral calcifications will be provided.
\r\n
\r\n\t \r\n\tAn important component of this book must be dedicated to the more recent treatments namely with biologic therapies but focusing also on new small molecule inhibitors and experimental therapies.
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1. Overview
Two-dimensional (2D) materials are a class of nanomaterials that have two dimensions (XY plane) outside of the nanometric size range and atomic-scale thicknesses (Z dimension). The first well-known 2D material is graphene consisting of a single layer of carbon atoms arranged in a hexagonal lattice. To compare with 0D material (fullerene) and 1D material (carbon nanotube), the researches related to 2D material (graphene) have grown up quickly over other carbon allotropes as shown in Figure 1. Based on Scopus database (search by keyword “graphene” on March 18, 2019), publications on graphene increased from 3772 papers in 2010 to 21,439 papers in 2018. The total number of graphene-related publications is 132,628 documents. However, it is not only 2D graphene that has been widely applied in a large variety of potential applications but also other 2D materials such as tungsten disulfide, molybdenum disulfide, and silicon nitride open up new opportunities for the future devices. In this chapter, synthesis and applications of these 2D materials have been introduced and presented in brief.
Figure 1.
Number of publications versus publication years based on Scopus database (search by keyword “fullerene,” “carbon nanotube,” and “graphene” on March 18, 2019).
2. Synthesis methods of 2D materials
2.1 Graphene
Graphene can be synthesized by several methods depending on the required quality and quantity. (I) Chemical exfoliation method by modified Hummers method [1] is one of the popular methods for graphene oxide growth based on suitable oxidizing agents from graphite oxide. This method offers a large amount of graphene products and is of low cost. (II) Electrochemical exfoliation method is based on formation of graphene product from graphite rod or highly orientated pyrolytic graphite (HOPG) by using electricity for exfoliation of the graphite rod or HOPG immersed into electrolyte solutions [2]. (III) Chemical vapor deposition (CVD) method provides high-quality graphene products with controllable graphene layers over a large-scale area [3, 4]. Usually, methane (CH4) and acetylene (C2H2) were used as carbon source for graphene growths on copper (Cu) or nickel (Ni) foam under high temperature around 1000°C.
2.2 Tungsten disulfide (WS2)
The synthesis of tungsten disulfide (WS2) can be done by three main methods, namely hydrothermal method, atomic layer deposition (ALD), and CVD. A simple hydrothermal method was used to form WS2/C composite using Na2WO4·2H2O and CH3CSNH2 as raw materials, polyethylene glycol as dispersant, and glucose as the carbon source under annealing at a low temperature in argon atmosphere [5]. ALD was employed to form mono-, bi-, and multilayer WS2 nanosheets by controlling the number of cycles of ALD WO3 with plasma enhancement using WH2 (iPrCp)2 and oxygen [6]. The synthesis process of large-area WS2 films based on CVD can be described as follows [7]: (I) the Na2WO4 precursor coated on SiO2/Si substrate was loaded into quartz tube of CVD process. (II) Argon was flowed into the quartz tube until temperature reached 850°C. (III) A liquid phase of dimethyl disulfide ((CH3)2S2, DMDS) was introduced with a bubbling system for 30 min to form the WS2 film.
2.3 Molybdenum disulfide (MoS2)
MoS2 can be synthesized by using mechanical and chemical methods. For example, single-layer and multilayer MoS2 nanosheets were formed by using adhesive Scotch tape from transition metal dichalcogenide (TMD) materials [8]. MoS2 nanosheets were synthesized from NaBH4 as a reductant by chemical exfoliation [9] and liquid-phase exfoliation method with N-methyl-2-pyrrolidone (NMP) solvents [10]. Moreover, MoS2 can be prepared via hydrothermal method, ALD, and CVD. For example, MoS2 nanospheres were formed with Na2MoO4·2H2O dissolved in DDW by hydrothermal method [11]. MoS2 atomic layers were synthesized from MoO3 and pure sulfur in a vapor-phase-deposition process with a reaction temperature of 850°C [12]. Based on CVD, the synthesis of MoS2 was prepared from high purity MoO3 powder and S powder in two separate Al2O3 crucibles and placed into quartz tube of CVD process. The SiO2/Si substrates were faced down and placed on the crucible of MoO3 powder together with annealing at 650°C for 15 min and N2 flow (1 sccm) at ambient to obtain 2D-MoS2 on Si substrates [13].
2.4 Silicon nitride (Si3N4)
Si3N4 has been widely synthesized by using carbothermal and nitriding reactions. For example, SiO2/C mixture on alumina boat was placed in a high temperature tubular furnace with a flow rate of nitrogen and hydrogen under optimal condition to promote the formation of Si3N4 [14]. Fe-Si3N4 composite was also prepared by FeSi75 powder as a precursor under reaction of high purity nitrogen flow via flash combustion at a high temperature of 1450°C [15].
3. Applications of 2D materials
3.1 Graphene
Graphene has been widely used for various applications including energy storage, solar cells, and gas sensor. Abdelkader et al. [16] reported the fabrication of flexible printed graphene supercapacitor device for wearable electronics by using graphene oxide ink and a screen-printing technique. The supercapacitor device can give a capacitance as high as 2.5 mF cm−2 and maintain 95.6% in cyclic stability over 10,000 cycles. Shin et al. [17] reported the fabrication of graphene/porous silicon Schottky-type solar cells by doping with silver nanowires (AgNWs) into graphene/porous silicon nanocomposite. Moreover, graphene has been widely applied in sensing application. For example, graphene was combined with carbon nanotubes to form as the 3D carbon nanostructures or the pillared graphene structures for toluene-sensing applications at room temperature [18]. We reported fabrication of various layer graphene gas sensors for NO2 detection and investigated the layer effect of graphene to NO2 detection. We found that bilayer graphene gas sensor exhibited the highest response and highest sensitivity to NO2 at room temperature due to accessible active surface area and unique band structure of bilayer graphene [3]. Very recently, we demonstrated a new type of graphene gas sensor based on AC electroluminescent (EL) principle [4]. This device can monitor carbon dioxide (CO2) at room temperature via changing El emission upon CO2 gas concentration. Advantage of our graphene-based electroluminescent gas sensor over typical current gas sensor is to directly integrate with a smart phone via light sensor without any modification of smart phone hardware.
3.2 Tungsten disulfide (WS2)
WS2 nanoflakes were used for lithium ion battery applications. They showed reversible capacity of 680 mA h/g and 86.2% of the initial capacity after 20 cycles [19]. Pawbake et al. reported that WS2 nanoparticle was used for photodetector and humidity sensing applications [20]. It was found that the WS2 nanoparticle-based humidity sensor exhibited sensitivity of 469%, response time of ∼12 s, and recovery time of ∼13 s. In case of based photodetection application, WS2 showed a sensitivity of ∼137% under white light illumination. The response and recovery times were ∼51 and ∼88 s, respectively [20].
3.3 Molybdenum disulfide (MoS2)
MoS2 have been extensively applied in sensor, optical, energy device, and electronics. For example, tactile sensor was fabricated from MoS2 for electronic skin applications. MoS2 owns its outstanding properties such as good optical transparency, mechanical flexibility, and high gauge factor compared with conventional strain gauges [21]. Wang et al. studied the conductivity and thermal stability of the MoS2/polyaniline (PANI) nanocomposites with increasing the amount of MoS2 for supercapacitor application. The results showed that the MoS2/PANI of 38 wt% exhibited specific capacitance up to 390 F/g and retained capacitance of 86% over 1000 cycles [22]. MoS2 was also synthesized to form hydrangea-like flowers or clusters comprising MoS2 nanosheet for high-dielectric and electrical energy storage applications [23]. Moreover, Yin et al. synthesized the biocompatible nanoflowers between MoS2 with polyethylene glycol (PEG) for antibacterial applications [24].
3.4 Silicon nitride (Si3N4)
Most applications of Si3N4 have been used in terms of the improvement of properties such as surface modulation for orthopedic applications [25] and biomedical applications [26]. Also, Si3N4 owns good optical properties. The Si3N4 was fabricated as photonic circuits to spectroscopic sensing [27]. The Si3N4 was used for nonlinear signal processing applications [28]. Furthermore, Si3N4 was microfabricated as the waveguides and grating couplers for new nanophotonic approach of light delivery for optogenetic applications [29].
4. Conclusion
In summary, the emerging 2D materials provide high impacts for science and advanced technologies. They own unique physical, optical, mechanical, and electrical properties. Therefore, 2D materials have become one of the hottest topics in this era due to their potential various applications such as gas/chemical sensors, healthcare monitoring, biomedicine, electronic skin, wearable sensing technology, flat panel displays, optoelectronics, photodetector, catalysis, electrochemical sensing, bio sensing, water/air purification, supercapacitor, batteries, fuel cells, and advanced electronics devices.
Acknowledgments
This work was supported by the Kasetsart University Research and Development Institute (KURDI). Y.S. acknowledges the Ph.D. Graduate Program Scholarship from the Graduate School, Kasetsart University and the National Research Council of Thailand (NRCT) as of fiscal year 2018.
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Role of peroxide ions in formation of graphene nanosheets by electrochemical exfoliation of graphite. Scientific Reports. 2014;4:4237'},{id:"B3",body:'Seekaew Y, Phokharatkul D, Wisitsoraat A, Wongchoosuka C. Highly sensitive and selective room-temperature NO2 gas sensor based on bilayer transferred chemical vapor deposited graphene. Applied Surface Science. 2017;404:357-363'},{id:"B4",body:'Seekaew Y, Wongchoosuka C. A novel graphene-based electroluminescent gas sensor for carbon dioxide detection. Applied Surface Science. 2019;479:525-531'},{id:"B5",body:'Yuan Z, Jiang Q , Feng C, Chen X, Guo Z. Synthesis and performance of tungsten disulfide/carbon (WS2/C) composite as anode material. Journal of Electronic Materials. 2018;47:251-260'},{id:"B6",body:'Song J-G, Park J, Lee W, Choi T, Jung H, Lee CW, et al. Layer-controlled, wafer-scale, and conformal synthesis of tungsten disulfide nanosheets using atomic layer deposition. ACS Nano. 2013;12:11333-11340'},{id:"B7",body:'Choi SH, Boandoh S, Lee YH, Lee JS, Park J-H, Kim SM, et al. Synthesis of large-area tungsten disulfide films on pre-reduced tungsten suboxide substrates. ACS Applied Materials & Interfaces. 2017;9:43021-43029'},{id:"B8",body:'Li H, Wu J, Yin Z, Zhang H. Preparation and applications of mechanically exfoliated single-layer and multilayer MoS2 and WSe2 nanosheets. Accounts of Chemical Research. 2014;47:1067-1075'},{id:"B9",body:'Guardia L, Paredes JI, Munuera JM, Villar-Rodil S, Ayan-Varela M, Martinez-Alonso A, et al. Chemically exfoliated MoS2 nanosheets as an efficient catalyst for reduction reactions in the aqueous phase. ACS Applied Materials & Interfaces. 2014;6:21702-21710'},{id:"B10",body:'Gupta A, Arunachalam V, Vasudevan S. Liquid-phase exfoliation of MoS2 nanosheets: The critical role of trace water. Journal of Physical Chemistry Letters. 2016;7:4884-4890'},{id:"B11",body:'Chung DY, Park SK, Chung YH, Yu SH, Lim DH, Jung N, et al. Edge-exposed MoS2 nano-assembled structures as efficient electrocatalysts for hydrogen evolution reaction. Nanoscale. 2014;6:2131-2136'},{id:"B12",body:'Najmaei S, Liu Z, Zhou W, Zou X, Shi G, Lei S, et al. Vapour phase growth and grain boundary structure of molybdenum disulphide atomic layers. Nature Materials. 2013;12:754-759'},{id:"B13",body:'Lee YH, Zhang XQ , Zhang W, Chang MT, Lin CT, Chang KD, et al. Synthesis of large-area MoS2 atomic layers with chemical vapor deposition. Advanced Materials. 2012;24:2320-2325'},{id:"B14",body:'Ortega A, Alcalá MD, Real C. Carbothermal synthesis of silicon nitride (Si3N4): Kinetics and diffusion mechanism. Journal of Materials Processing Technology. 2008;195:224-231'},{id:"B15",body:'Li B, Li G, Chen H, Chen J, Hou X, Li Y. Reaction and formation mechanism of Fe-Si3N4 composite prepared by flash combustion synthesis. Ceramics International. 2018;44:22777-22783'},{id:"B16",body:'Abdelkader AM, Karim N, Vallés C, Afroj S, Novoselov KS, Yeates SG. Ultraflexible and robust graphene supercapacitors printed on textiles for wearable electronics applications. 2D Materials. 2017;4:035016'},{id:"B17",body:'Shin DH, Kim JH, Kim JH, Jang CW, Seo SW, Lee HS, et al. Graphene/porous silicon Schottky-junction solar cells. Journal of Alloys and Compounds. 2017;715:291-296'},{id:"B18",body:'Seekaew Y, Wisitsoraat A, Phokharatkul D, Wongchoosuk C. Room temperature toluene gas sensor based on TiO2 nanoparticles decorated 3D graphene-carbon nanotube nanostructures. Sensors and Actuators B: Chemical. 2019;279:69-78'},{id:"B19",body:'Feng C, Huang L, Guo Z, Liu H. Synthesis of tungsten disulfide (WS2) nanoflakes for lithium ion battery application. Electrochemistry Communications. 2007;9:119-122'},{id:"B20",body:'Pawbake AS, Waykar RG, Late DJ, Jadkar SR. Highly transparent wafer-scale synthesis of crystalline WS2 nanoparticle thin film forphotodetector and humidity-sensing applications. ACS Applied Materials & Interfaces. 2016;8:3359-3365'},{id:"B21",body:'Park M, Park YJ, Chen X, Park Y-K, Kim M-S, Ahn J-H. MoS2-based tactile sensor for electronic skin applications. Advanced Materials. 2016;28:2556-2562'},{id:"B22",body:'Wang J, Wu Z, Hu K, Chen X, Yin H. High conductivity graphene-like MoS2/polyaniline nanocomposites and its application in supercapacitor. Journal of Alloys and Compounds. 2015;619:38-43'},{id:"B23",body:'Jia Q , Huang X, Wang G, Diao J, Jiang P. MoS2 nanosheet superstructures based polymer composites for high-dielectric and electrical energy storage applications. Journal of Physical Chemistry C. 2016;120:10206-10214'},{id:"B24",body:'Yin W, Yu J, Lv F, Yan L, Zheng LR, Gu Z, et al. Functionalized nano-MoS2 with peroxidase catalytic and near-infrared photothermal activities for safe and synergetic wound antibacterial applications. ACS Nano. 2016;10:11000-11011'},{id:"B25",body:'Bock RM, McEntire BJ, Bal BS, Rahaman MN, Boffelli M, Pezzotti G. Surface modulation of silicon nitride ceramics for orthopaedic applications. Acta Biomaterialia. 2015;26:318-330'},{id:"B26",body:'Zhao S, Xiao W, Rahaman MN, O’Brien D, Sampson JWS, Bal BS. Robocasting of silicon nitride with controllable shape and architecture for biomedical applications. International Journal of Applied Ceramic Technology. 2017;14:117-127'},{id:"B27",body:'Ananth Z et al. Silicon and silicon nitride photonic circuits for spectroscopic sensing on-a-chip. Photonics Research. 2015;3:47-59'},{id:"B28",body:'Lacava C, Stankovic S, Khokhar AZ, Bucio TD, Gardes FY, Reed GT, et al. Si-rich silicon nitride for nonlinear signal processing applications. Scientific Reports. 2017;7:22'},{id:"B29",body:'Shim E, Chen Y, Masmanidis S, Li M. Multisite silicon neural probes with integrated silicon nitride waveguides and gratings for optogenetic applications. Scientific Reports. 2016;6:22693'}],footnotes:[],contributors:[{corresp:null,contributorFullName:"Yotsarayuth Seekaew",address:null,affiliation:'
Department of Physics, Faculty of Science, Kasetsart University, Bangkok, Thailand
Department of Physics, Faculty of Science, Kasetsart University, Bangkok, Thailand
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1. Introduction
The major drive of recent developments in food processing and storage activities is, undoubtedly, to produce food products that have the potential of providing required nutrients and bioactive compounds in order to reduce increasing lifestyle diseases like cancers, cardiovascular, diabetes, and others. Bioactive compounds are non-essential biomolecules that have biological values beyond their calorie content found in foods that are capable of modulating metabolic processes resulting in the promotion of better health [1]. Antioxidants are bioactive compounds contained in foods, though not considered as part of nutrients, but by their antioxidative activities, are capable of enhancing the foods’ keeping quality or promoting the consumers’ health. Sardarodiyan and Sani [2] posit that antioxidants have become an indispensable group of food additives mainly because of their unique properties of extending the shelf-life of food products without any adverse effect on their sensory or nutritional qualities. Studies about antioxidants have shown that they are chemical compounds that are capable of hindering the generation of reactive species and their derivatives, either in the food systems or in the human body. They are categorized into two major groups which include synthetic and natural antioxidants, based on their sources. Natural antioxidants are produced by natural molecular formations in plants, animals, mushrooms, microorganisms like algae and bacteria and are thus extracted directly from organic sources such as fruits, vegetables, grains, and meat. Synthetic antioxidants are artificially synthesized by combinations of some chemical compounds in laboratories for use, mainly, in the preservation of foods. Though both categories of antioxidants are assumed to perform the same function in food systems, they have a distinct effect. According to the literature, in terms of zero tolerance to side effects and contribution to delay or prevention of occurrence of chronic diseases, natural antioxidants are more effective; while in terms of preservation of high lipid food products synthetic antioxidants are more effective. Morton et al. [3] corroborated with this assertion by reporting preference in the use of synthetic antioxidants in preserving foods with high rancidity levels to natural antioxidants usable in preserving hydrogenated oils with lower rancidity levels.
1.1 Definition of antioxidant
Antioxidants are substances that prevent or retard oxidative activities in foods or body systems. Halliwell [4] and Arun and Abdul Azeez [5] reported that they are usually present in relatively small concentrations but are capable of frustrating oxidative activities in the systems. Tuberoso et al. [6] and Atta et al. [7] mentioned them as resources for use in preventing or greatly retarding the oxidation of easily oxidizable materials such as fats (and or peroxidation of lipids in food products and cells of the body systems. They are also defined as substances that engage harmful forms of oxygen to prevent them from harming the cells of either the food products or those of the body of food consumers. Kebede and Admassu [8] stated that antioxidants are capable of slowing down the autoxidation process of other compounds or neutralize free radicals. Although Becker et al. [9] and Halliwell [10] specified the above definition in the context of the biological system, Atta et al. [7] alluded to it as a broader definition encompassing many vulnerable macromolecules (e.g. DNA, lipids and proteins) that can be affected by oxidation. Such broad definition means that compounds that inhibit specific oxidizing enzymes, react with oxidants before they damage molecules, sequester dangerous metal ions or even repair systems such as iron transport proteins, can fit into the definition [7]. Ihekoronye and Ngoddy [11] defined them as substances that retard the rate of oxidation which serve two principal functions: breaking the oxidation chain by containing free radicals or acting as hydrogen donors and facilitating the breakdown of peroxides into stable substances that inhibit further oxidation. Atta et al. [7] referred to the above description as the mechanistic definition of antioxidants. The definition considers radical scavenging capacity or amount of free radical captured by antioxidant food components [12]. Asimi et al. [13] considers antioxidants as compounds or systems that can safely interact with free radicals generated in the food products or by metabolic activities to prevent them from reacting with the cells and cause damages, in the case of the body. Their affinity with the free radicals facilitates their disposition to mop up the radicals generated by metabolic processes to protect the cells. Antioxidants, indeed, are substances that at low concentrations retard the oxidation of easily oxidizable biomolecules [14] such as lipids and proteins either in food products or in living cells of the body system to discourage adverse effects of oxidation. Antioxidants act at different levels in the oxidative sequence involving lipid molecules [2]. Bontempo et al. [15] reported several ways they function including reducing oxygen concentration, intercepting singlet oxygen (1O2), scavenging initial radicals like hydroxyl radical to avoid initiation of first-chain reaction, binding metallic ion catalysts, decomposing primary products of oxidation to non-radical species and breaking chain reactions to prevent continued hydrogen abstraction from substrates. The necessity to produce healthier foods to discourage occurrences of lifestyle diseases and their associated increasing intake of drugs propels consideration for replacing synthetic antioxidants with the natural ones in the food system.
2. Operational mechanism of antioxidants
The reduction or stoppage of oxidative processes by antioxidants, in any system, follows two principal mechanisms of action. Kebede and Admassu [8] reported a chain-breaking mechanism as the first action in which primary antioxidants donate electrons to the free radicals present in the system. The ways they achieve this include stoppage of formation of free radicals, providing electrons to the existing free radicals to stabilize them and checkmating their reactivity. A free radical can be defined as, “any molecular species capable of independent existence that contains an unpaired electron in an atomic orbital and capture electrons from other substances in order to neutralize themselves” [16]. Atta et al. [7] referred to this action as neutralization of free radicals and identified two major pathways through which this is accomplished to include chain-breaking and preventive processes. In chain-breaking free radicals release or abstract electron to form second radical which does the same thing to the third molecule to continue to generate unstable products to propagate the chain of reactivity and oxidation processes. The free radical has the ability to donate or to accept an electron from other molecules [17]. This stabilizes the free radical at the beginning but starts to produce another in the process [14]. The moment a chain reaction begins, thousands of free radical reactions can occur within a few seconds on the primary reaction [18].
Antioxidants readily donate an electron to the free radicals to get them stabilized. This assertion is in agreement with the report of Brewer [19] that the propagation of free radical chain reaction can be minimized by the donation of hydrogen from the antioxidants and the metal chelating agents. The preventive pathway of antioxidants entails the removal or scavenging of free radicals to prevent their interaction with food substrate. The view of Nawar [20] about the mechanisms of antioxidants indicated that antioxidants scavenge species that initiate peroxidation, chelate metal ions, and disable their potential to generate reactive species or decompose lipid peroxides, quench or prevent the formation of peroxides, break the autoxidative chain reaction, and/or reducing localized O2 concentration. This assertion described by Kebede and Admassu [8] as the second mechanism of action of antioxidants, entails quenching chain initiator mechanisms that incidentally eliminates initiators of reactive oxygen species (ROS) and reactive nitrogen species (RNS). It is worthy to mention here, according to Pisochi and Pop [21] and Perez and Aguilar [22], that free radicals are derived from oxygen, nitrogen, and fsulfur molecules and, hence the free radicals constitute groups of molecules called reactive oxygen species, reactive nitrogen species, and reactive sulfur species. Atta et al. [7] stated that free radicals of ROS include superoxide anion (O2−•), perhydroxyl radical (HO2•), hydroxyl radical (·OH), nitric oxide and other species such as hydrogen peroxide (H2O2), singlet oxygen (O2), hypochlorous acid (HOCl) and peroxynitrite (ONOO–). According to them, whereas RNS are products of the reaction of nitric oxide with O2−• to form ONOO–; RSS is derived from the reaction of thiols with ROS.
The mechanisms of antioxidants are further explicable with identification of three stages of mechanisms of chain reactions which according to the reports of Rosenblat and Aviram [23], Polumbryk et al. [24], and Kebede and Admassu [8] include: initiation, propagation, and termination stages. In the initiation stage, the abstraction of the hydrogen atom from the system generates free radicals to initiate chemical reactions of oxidation activities. The presence of antioxidants inhibits the formation of free radicals to delay or disable the start of initiation or propagation of the chain reaction. Below is a typical initiation stage of a system RH, a free radical R* formed as a result of the abstraction of a hydrogen atom H*.
RH→R∗+H∗E1
R∗→R∗+O2→ROO∗E2
2ROOH→ROO∗+RO∗+H2OE3
The propagation of free radical chain reaction is occasioned by the ability of free radicals or the reactive species to react with a molecule of oxygen from the environment, resulting in the formation of peroxides and peroxy radical ROO* in the propagation stage [8] shown below. Also, the presence of antioxidants frustrates the intermediates from propagating free radicals, which according to Brewer [19] and Atta et al. [7] could be by the donation of hydrogen from the antioxidants. The propagation stage is represented below.
R∗+O2→ROO∗E4
ROO∗+RH→ROOH+R∗E5
RO∗+RH→ROH+RE6
In the terminal stage shown below, either two free radicals combine to form a stabilized or nonradical species or the antioxidants donate hydrogen atom (H*) to radicals to terminate the chain reaction. Brewer [19] stated that the free radicals of antioxidants may then form a stable peroxy-antioxidant compound.
R∗+R∗→R+RE7
R∗+ROO∗→ROORE8
ROO∗+ROO∗→ROOR+O2E9
Antioxidants+O2→OxidizedantioxidantsE10
Although based on the mode of production antioxidants are majorly classified into natural and synthetic antioxidants, the cellular level as the targeted site of free radicals’ damage and defensive approach of antioxidants, was also mentioned by Anwar et al. [25] as a criterion for further classifying the antioxidants into enzymatic and nonenzymatic ones. However, the classification reported by Kebede and Admassu [8], Akbarirad et al. [26] and Anbudhasan et al. [14] highlighted the mode of the provision of antioxidants to the body system; and mentioned exogenous, endogenous, and dietary antioxidants, as classes of antioxidants, subsumes the forgoing classification. Lastly, classification based on the course of action was equally mentioned by Manessis et al. [27] in their report on the classification of antioxidants. Some of them will be discussed briefly.
2.1 Natural antioxidants
Natural antioxidants are, at times, considered as extra nutritional components that occur in small quantities in food materials, especially if such food materials contain compounds like vitamins C or E that dually serve as providers of nutrients and bioactive compounds. Grozea [28] stated that they are found in natural sources, such as fruits, vegetables, and meats. They are also found in all plants parts like nuts, seeds, leaves, roots, and barks [26]. Table 1 shows some natural antioxidants that are increasingly applied in food systems. Though natural antioxidants are products of animals, plants, mushrooms, and algae. Kebede and Admassu [8] reported that natural antioxidants that are mainly used in the food system are mostly synthesized by plants (e.g. vitamins and other naturally occurring chemical compounds in food). Yadav et al. [30] corroborated with the foregoing and mentioned antioxidants commonly found in everyday foods to include vitamin C (ascorbic acid), vitamin E (tocopherols), vitamin A (carotenoids), various polyphenols including flavonoids, anthocyanins, lycopene (a type of carotenoid), and coenzyme Q10, also known as Ubiquitin, which is a type of protein. Some of these antioxidants and others highlighted in Table 1 are significantly sourced from plant-based foods. Natural antioxidants are found in most fresh foods [14]; with fruits, vegetables, and medicinal herbs being the richest sources of antioxidant compounds such as vitamins A, C, and E, ß-carotene, and important minerals [31]. Mohdali [32] reported different variations in phenolic contents not only among different fruits or vegetables but also reports of different authors even for the same fruits or vegetables. Also, two major groups, enzymatic antioxidants and non-enzymatic antioxidants constitute the human antioxidant [33, 34].
Exogenous antioxidants
Dietary sources
Vitamin C (ascorbic acid/ascorbate)
Bell peppers, strawberries, kiwi, Brussels sprout, broccoli, most fruits (particularly citrus fruits), some vegetables, tomatoes.
Vitamin E (tocopherol, tocotrienols)
Vegetable oil (olive, sunflower, safflower) and its derivatives (margarine, salad dressing, nuts and seeds, cereal grains, broccoli, Brussels sprouts, cauliflower, almonds, hazelnuts
Orange and red vegetables and fruits (carrots, tomatoes, apricots, plums) and green leafy vegetables (spinach and kale), dark leafy vegetables, sweet potatoes, yams, citrus fruits, kale, papaya
Some dietary antioxidants and examples of their sources.
Sources: Da Costa et al. [29] and Kebede and Admassu [8].
2.2 Dietary antioxidants
Dietary antioxidants are a complex mixture of micronutrients and bioactive phytochemicals in the diets that exhibit a range of antioxidant functions, and also according to Da Costa et al. [29], play an important role in the defense against stress. They are sufficiently supplied to the body system by the consumption of balanced diets, fruits, and vegetable-based diets. Hence, they are as well, part of exogenous antioxidants. Young et al. [35] indicated that the members of the Food and Nutrition Board of the National Research Council in the United States, described dietary antioxidants as components of food that significantly mitigate the adverse effects of reactive oxygen species and reactive nitrogen species in normal physiologic function in humans. And typical dietary antioxidants are ascorbate, tocopherols, carotenoids, and bioactive plant phenols. The potential of fruits and vegetables to promote human health, according to the literature, is due to the presence of antioxidant inclined vitamins, and the large number of phytochemicals having antioxidant properties. The most widely studied dietary antioxidants, according to Yadav et al. [30], are Vitamin C, vitamin E, ß-carotene, and other carotenoids and oxycarotenoids, e.g., lycopene and lutein. They have the potential, to reduce reactive oxygen species and reactive nitrogen species and their associated adverse effects on the body [36]. Dietary antioxidants, at times, referred to as exogenous antioxidants are derived from food eaten to complement or strengthen the activities of the endogenous antioxidants. Hence, they are either sourced from synthetic antioxidants or natural ones. Percival [37] mentioned vitamins, flavonoids, anthocyanins, and some mineral compounds as some of the naturally sourced dietary antioxidants. Table 1 highlights some of these antioxidants and their sources. Yadav et al. [30] reported that there is an increasing interest in the application of antioxidants as food preservatives, particularly dietary antioxidants intended to prevent the presumed deleterious effects of free radicals in the human body, as well as the deterioration of fats and other constituents of foodstuffs. The report of Sardarodiyan and Sani [2] indicated that vitamins C and E, carotenoids, stilbenes, phenolic acids such as benzoic and hydroxybenzoic acids, cinnamic and hydroxycinnamic acid derivatives and flavonoids—flavonols, flavones, flavanones, flavanols, flavones, and anthocyanidins (as the aglycones of anthocyanins) and others are the main dietary antioxidants. Table 1 indicates that trace elements such as selenium and zinc usually sourced from seafood, meat, and whole grains; are part of exogenous antioxidants. Although, synthetic antioxidants are not among the dietary antioxidants in Table 1, Butylated hydroxyanisole (BHA) and BHT (butylated hydroxytoluane that are frequently applied as food preservatives are examples of exogenous antioxidants (see Table 1). They are not deliberately added as food ingredients but are used as preservatives, hence are involuntarily consumed with foods and are observed to play some roles in the body system.
2.3 Synthetic antioxidants
Synthetic antioxidants are synthesized artificially by combinations of some chemical substances in the laboratory. They are widely used as food additives to prevent rancidification, owing to their high performance and wide availability [14]. They are chemically synthesized compounds since they do not occur in nature and are added to food as preservatives to help prevent lipid oxidation [7]. The instability of the natural antioxidants occasioned their involvement as preservatives for food products. According to the literature, the predominant applications of synthetic antioxidants as food preservatives are due to their high reactivity and more efficiency and effectiveness in preserving foods. Butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) were originally developed to protect petroleum from oxidative gumming [38]. However, these compounds have been used as antioxidants in human foods since 1954 and are perhaps the most common antioxidants used in those foods today [39]. Though they are predominantly used, the food industry is pushing for their replacement with natural antioxidants because of the consumers’ increasing preference for natural antioxidants which in addition, not only are more affordable but are eco-friendly. However, their usage is regulated by the established authorities to protect food consumers like the Nigerian Food and Drugs Administration (NAFDAC) and Standard Organization of Nigeria (SON), Food and Drug Administration (FDA) of the USA, European Food Safety Agency etc. Rashmi et al. [40] reported that the level of antioxidants permitted for use in food is usually determined by the fat content of the recipient food item, and is limited to 0.02% total antioxidants. Table 2 shows synthetic antioxidants commonly used as food preservatives and their recommended levels of usage, based on the legislations of FDA, European Food Safety Agency (EFSA), Joint FAO/WHO Expert Committee on food additives etc (Table 2).
Manessis et al. [27] further classified antioxidants based on the way they act in the biological system into the following; (i) primary antioxidants, (ii) oxygen scavengers, (iii) secondary antioxidants, (iv) enzymatic antioxidants, and (v) chelating agents. According to them, primary antioxidants donate electron or hydrogen to terminate free-radical chain reactions and some antioxidants in this group include phenolic compounds, tocopherols; and synthetic antioxidants such as alkyl gallates, BHA, BHQ , and TBHQ; (ii) oxygen scavengers are groups of antioxidants that remove oxygen to reduce their chance of furthering oxidative activities and they include vitamin C, ascorbyl palmitate, erythorbic acid, and its sodium salt; (iii) secondary antioxidants are group of antioxidants that breakdown lipid hydroperoxides into stable end-products such as dilauryl thiodipropionate and thiodipropionic acid; (iv) enzymatic antioxidants act by removing oxygen like glucose oxidase and removing ROS by such enzymes like superoxide dismutase, catalase etc. and (v) chelating agents act to remove metallic ions like iron and copper, known to catalyze lipid oxidation. Common chelating agents, according to, Pokorný [41] and Hudson [42] are citric acid, ethylenediaminetetraacetic acid (EDTA), and amino acids.
3. Effectiveness of natural and synthetic antioxidants
Antioxidants, depending on the category they belong, differ in their delivery or operation in checkmating undesirable oxidation and their derivatives to mitigate food deterioration. Variation in effectiveness of antioxidants is connected with several factors which include the system of operation, type or the group the antioxidant belongs to, aspect of functionality etc. The literature mentioned the use of antioxidants as food preservatives, and the differences in potency observed between synthetic and natural antioxidants. For instance, Rasmi and Disha [40] reported the differences in the potency of natural and synthetic antioxidants as food preservatives and stated how both differ in performance levels. The ascertainment of performance levels of both synthetic and natural antioxidants, according to Rasmi and Disha [40], depending on the number of peroxides formed in lipids over time and what they referred to as carry-through properties i.e. the ability of the antioxidant to provide stability under different processing conditions like heat (such as frying or baking), varying solubility, etc. According to the literature, the application of antioxidants as food preservatives depend on the nature or class of food being preserved and overall price consideration. For instance, preservation of foods with high rancidity levels is better achieved by using synthetic antioxidants since these are more potent and hence, have high-performance levels, while natural antioxidants with lower potency and performance levels can suffice for hydrogenated oils with lower rancidity levels [3]. However, the effectiveness of antioxidants may be measured based on the extent to their utilization promotes food safety, in terms of promoting the health of the consumers, with respect to disabling occurrences of degenerative diseases in vivo, and in terms of preventing or minimizing lipid peroxidation which produces toxic compounds that enhance deterioration of flavor, color, texture, and nutritional values [43] which incidentally lead to overall depreciation of food quality and its consumer acceptability [44]. Also, studies carried out on the applications of natural antioxidants, according to Fernades et al. [45] showed their promotion of the palatability of food products, that is, the appetizingness of such products. The effectiveness of natural antioxidants in stabilizing food products in a manner equivalent to that of synthetic antioxidants and their contribution to longer shelf-life to meat products was, as well, reported by Jung et al. [46]. The strong correlation between diet and disease prevention instigated by applications of antioxidants in the food system which pushes industrial trend toward the development of functional food products [47] is leading to increasing adoption of many dietary and technological techniques that facilitate the use of these antioxidants in maintaining the quality of food products like meat and its derivatives [45]. The type of such technological strategy was reported by Velasco and Williams [48] to be the inclusion of plant ingredients having high bioactive potential in packaging materials or incorporation of dietary supplements in animal feeds. Hence, whereas synthetic antioxidants are considered to be more potent or effective as preservatives because of their readiness to donate electrons to food substrates, the increasing preference of consumers to natural antioxidants and the associated inclination of the food industry to satisfy the consumers’ demands; is factored on the following: their good bioactive health potential, their perceived functional properties and increasing demand for healthy food products.
Also, in terms of the involvement of food in promoting the consumers’ health, food processors are increasingly producing food products containing prerequisite antioxidants (natural ones) to discourage the high incidence of degenerative diseases and improve food safety. Voutilainen [49] reported the important role nutrition play in preventing many chronic diseases such as cardiovascular diseases (CVD), cancers, and degenerative brain diseases. This assertion was corroborated by Atta et al. [7] who stated that consumption of dietary antioxidants such as β-Carotene prevents muscular degeneration and cataracts. The potency of natural antioxidants in this regard overrides that of synthetic antioxidants. The overriding contributions of natural antioxidants in checkmating occurrences of lifestyle diseases aforementioned are well reported in the literature. Though the use of synthetic antioxidants in maintaining the quality of ready-to-food products has gained prominence, the increasing demand for food products that guarantee the safety of consumers has instigated the food industry to seek their replacement with natural antioxidants [50]. According to Anbudhasan et al. [14], food products containing natural antioxidants were more functional in promoting shelf-life and health of their consumers when compared with those ones whose antioxidants were removed during processing. The above reports indicated that natural antioxidants are the kernels of involvement of foods in minimizing chronic diseases, promoting health and incidentally reducing intake of drugs taken for healing, which also generate adverse side effects. Whereas synthetic antioxidants have the advantages of being readily available and affordable and are more reactive when compared with natural antioxidants, the preference of consumers for food products processed with natural antioxidants, is increasingly demeaning their applications as food preservatives.
4. The uses of antioxidants in food systems
Antioxidants are part of food additives used in the food systems primarily to infringe oxidation of lipids and proteins to elongate the keeping quality of food products, thus enhancing the shelf-life of food products. Antioxidant compounds present in food systems help to reduce the number of lifestyle diseases which may reduce the amount of drugs consumed by people who suffer from these diseases. Atta et al. [7] agreed with the above assertion with a report that antioxidants are widely used as an ingredient in a dietary supplement for promoting good health. Recent developments in food processing are indicating that food could be used as preventive and curative channels to discourage increasing occurrences of chronic diseases such as cardiovascular diseases, high blood pressure, diabetes, cancers etc. being witnessed among people. This may enliven the intention of replacing synthetic antioxidants with natural ones that have the potential to elongate food quality and enhance the health of food consumers. The use of antioxidants as a preservative and in enhancing the flavor, aroma, and color of food products is reported in the literature [8]. The addition of antioxidants to food items as preservatives can be during many different stages of food production [51], but since the antioxidants have no potential to reverse already oxidized food products; their application during the early stage of the manufacturing process may give better results. Some practical applications of antioxidants in the food system include their addition to fats and oils used in food production [14], in the preservations of vegetables and vegetable products; fruits and fruit products [52]; cereals and bakery products; milk and milk products like cheese; meat, fish and their products; spices; and other dry foods like sugar, honey, beverages, and chewing gum [53].
Also, apart from being used as preservatives, antioxidants could be utilized to enhance the benefits of food to man. Aside from the provision of nutrients, the inclusions of antioxidants or the use of antioxidant-containing ingredients in food processing improve the productivity of food processing and its products. Their use could bring about an added value to food products by giving them the potential to provide nutrients and bioactive compounds and hence, promote the tendency of food consumed to checkmate lifestyle diseases and intake of drugs occasioned by occurrences of the diseases.
The use of antioxidants in food systems is bringing up novel food products designed to take care of both the nutritional and health aspects of human life. Before now, food products were produced to provide mainly nutritional needs of the consumers with little or no attention given to using food to address the increasing occurrence of degenerative diseases and to incidentally discourage the intake of drugs because of their associated side effects.
Also, the reports of the literature have indicated that the inclusion of plants parts with a high concentration of antioxidants is more effective than the use of extracted antioxidants as food supplements, either in terms of prolongation of shelf-life or particularly of promoting health orientations of food products in the food system [54]. Anbudhasan et al. [14] corroborated the foregoing by implying that processing impacts negatively on the potency of the antioxidants. And incidentally, the literature is replete with information that most antioxidants are concentrated in the areas of plants, like the seed/seed-coat, peels, etc. as in mango fruits; usually generated as wastes/byproducts discarded as pollutants to the environment by processing operations. Kebede and Admassu [8] confirmed this assertion by stating that wastes and by-products of fruits and vegetables in the food processing industry are abundant sources of antioxidant polyphenols or phenolic compounds. This means reintegration of these components as constituents of the food system could boost the strength of food in providing required antioxidants. The exploration of antioxidants may, therefore, likely reduce the quantity of wastes/by-products generated to promote eco-friendly food processing. Some studies have already been done on by-products, which could be potential sources of antioxidants [32]. Agricultural and industrial residues are attractive sources of natural antioxidants [55]. The use of waste as a source of polyphenols and antioxidants may have considerable economic benefits to food processing industries. Therefore, a cheap, efficient, and environmentally sound utilization of these huge agro-industrial wastes is needed [56].
The use of antioxidants in the food system depends on the conditions of food processing operations applied. According to Reddy et al. [57], processing (including preparation) of food is designed to make food healthier, safer, tastier, and more shelf-stable. This is achieved by inactivating disease-causing microorganisms (pathogens) and enzymes to reduce moisture content and concentrate nutrients and bioactive compounds in processed foods, or to soften the outer tissue to separate fruit/vegetable skin [58]. This incidentally causes several changes including appearance, composition, nutrition, and sensory properties which occur during processing in terms of color, texture, and flavor. Generally, food-processing procedures are recognized as one of the major factors responsible for the destruction or changes of natural phytochemicals, which may affect the antioxidant capacity in foods [59]. Processing conditions either boost nutrients and antioxidants or reduce them depending on many factors. The conditions that are generally considered in food processing include temperature, time, the level of antioxidants in the ingredients/raw material; but for antioxidants, it is reported that genetics, environment, growing conditions (moisture, fertilization, pests, and disease burden, etc.) of the fruits and vegetables from which they are extracted, as well as processing methods and storage conditions affect the level of antioxidant activity of phytochemicals [60, 61, 62]. The understanding that over-processing or some severe processing conditions and environment could eliminate most of the antioxidants are inducing processors to explore processing techniques capable of producing food products containing assured levels of nutrients and antioxidants. One of the techniques, as shown by the recent development in food processing, is the enclosure or entrapment of antioxidants within a material or substance reported in the literature as encapsulation technology. Trifkovic et al. [63] reported on different encapsulation technologies applicable in food processing for antioxidants to include spray drying, spray chilling, spray cooling spray-drying, spray-chilling, spray-cooling, melt injection, fluidized bed coating etc. Encapsulation according to Pattnaik et al. [64], protects sensitive antioxidants from being destabilized by severe processing conditions or environment, improves their bioavailability, masks their identifiable astringent flavors, enhances their delivery in active forms to the targeted site or appropriate release in the gastrointestinal tracts.
Furthermore, apart from the use of encapsulation technology for the retention of nutrients and antioxidants in food products, the interplay of processing conditions is another way to optimize the availability of nutrients and antioxidants. Nayak et al. [58] reported that the application of kinetic models in the thermal processing of foods is important to assessing and predicting the influence of processing operations on critical quality parameters to minimize the undesirable changes and to optimize the quality of specific foods. Thus foods could be processed to provide the required nutrients and antioxidants.
5. Implications of replacing synthetic antioxidants with the natural ones in food systems
Food being one of the basic needs of man must always be available as and when needed at an acceptable condition or quality. This means preserving natural or processed food products, ensuring retention of the characteristics of the foods that constitute acceptable quality to consumers. The application of antioxidants in the food system was widely reported in the literature to checkmate undesirable oxidative reactions, identified as one of the major causatives of food deterioration; in order to maintain the quality of foods. Antioxidants have become an indispensable group of food additives mainly because of their unique properties of extending the shelf-life of food products without leaving any adverse effect on their sensory or nutritional qualities [2]. Atta et al. [7] also, reported the use of antioxidants to prevent the oxidation process in foods which leads to rancidity and browning. The major segment of antioxidants, natural and synthetic antioxidants, are involved as ingredients in food systems, mainly as preservatives and then recently as the promoter of health orientation of foods. Anbudhassan et al. [14] mentioned the involvement of both aspects of antioxidants, especially the recent drastic increase in the application of natural antioxidants at the expense of synthetic ones in the food system, because of concern for the safety of food consumers. Before now, synthetic antioxidants were highly involved in the food system because they were adjudged to be more reactive and effective as food preservers than natural ones. While the use of synthetic antioxidants (such as butylated hydroxytoluene and butylated hydroxyanisole) to maintain the quality of ready-to-eat food products has become commonplace, consumer concern regarding their safety has motivated the food industry to increasingly apply more natural antioxidants [50].
Thus, the friendliness of natural antioxidants, in comparison to synthetic ones, to the body system could be the reason for increasing interest in replacing synthetic with natural antioxidants, as food preservers, in food systems. Though Anbudhassan et al. [14] reported that synthetic antioxidants are widely used as food additives to prevent rancidification, owing to their high performance and wide availability, the public opinion that natural compounds are safer and more health-beneficial per se, has motivated the meat industry, for instance, to exploit plant-derived additives in meat systems with the objective of replacing synthetic antioxidants [65]. Whereas the literature is replete with increasing replacement of natural antioxidants with synthetic ones, it is necessary to elucidate implications of this in the food system. The increasing use of natural antioxidants will promote health orientation of foods, bring up new food products, enhance food quality, promote processing of composite food product, improve safety with assured attainment of food security, improve the circular economy of nations that invest in it, ameliorate occurrences of chronic diseases and their associated reduction in drug intake and many other benefits that are discussed hereunder.
5.1 Promotion of health orientation of food
Food is an indispensable resource to a man taken to provide nutrients required for the growth of the body cells with little or no consideration for its inclination to health aspects of life. The recent development in the food systems which targets the use of food to prevent chronic diseases as afore-mentioned seem to be widening the scope of benefits uses or productivity of food to man. In recent years, considerable research has been carried out, evaluating natural substances as antioxidative additives in food products, leading to novel combinations of antioxidants and the development of novel food products. The natural antioxidants have, in addition, shown a supportive effect to the human body with documented health benefits [8]. The targets of food processors, in the recent development, are to provide food products made up of required nutrients and antioxidants to ensure that foods have added value of promoting health of the consumers [66]. Antioxidants have important preventive roles not only on undesirable changes in the flavor and nutritional quality of food but also on tissue damage in various human diseases [8]. They are potentially effective in the prevention of degenerative illnesses, such as different types of cancers, cardiovascular and neurological diseases, cataracts, and oxidative stress dysfunctions [67, 68]. Chronic diseases such as arteriosclerosis and cancer, which are the leading causes of death in the Western world, are likely to be mediated by free radical and lipid peroxidation mechanisms [69], but could be remedied with increasing consumption of dietary antioxidants processed into food products. Antioxidants have been investigated and reported to play a specific role in the prevention of these diseases/disorders [68]. In the last decades, several epidemiological studies have shown that dietary intake of foods rich in natural antioxidants was correlated with a reduced risk of coronary heart disease [70, 71]. Dietary and natural antioxidants present in foods and other biological materials have attracted considerable interest because of their presumed safety and potential nutritional and therapeutic or health effects [72, 73]. While processing food to provide required nutrients, food processors should also consider other health-related aspects of their additives and products. The quality parameters for acceptance of food should widen to include adequate availability of antioxidants in addition to those characteristics for which food quality is measured.
5.2 Production of novel food products
The attempt to include the required availability of antioxidants in food as a measure of food quality characteristics is undoubtedly throwing up a novel or new products in food systems globally. Kedebe and Admassu [8] reported changes in human lifestyle and his view of food which are occasioning shift from one nature of food to another, e.g. from convenient foods to ready to eat food products category. The deadliness of chronic diseases and the understanding that consumption of the right foods could prevent or end their occurrences may broaden the demands of consumers of inclusion of antioxidants at the required levels in food products. In a bid to meet this dynamic demands of consumers, food processors are increasingly developing new food products processed to provide nutritive and healthy values to consumers.
5.3 Enhancing food quality
The contributions of antioxidants to the enhancement of food quality are well reported in the literature. Anbudhassan et al. [14] mentioned the involvement of antioxidants, both natural and synthetic in accentuating the shelf-life and appearance of many food products to buttress the disposition of antioxidants toward promoting food quality. While the use of synthetic antioxidants (such as butylated hydroxytoluene and butylated hydroxyanisole) to maintain the quality of ready-to-eat food products has become commonplace, consumer concern regarding their safety has motivated the food industry to seek natural antioxidants [50]. The antioxidants obtained from plants are more functional toward improving the shelf life of food products and providing healthier promotion when compared to materials whose antioxidants have been removed during processing [14]. Orientating foods toward promoting the health of consumers, in addition to their nutritional roles emphasizes the widening contributions of natural antioxidants to the maintenance of food quality. Kebede and Admassu [8] alluded to the effectiveness of natural antioxidants in preventing undesirable changes in the flavor and nutritional quality of food and tissue damage that occasion incidence of various human diseases; and asserted that nutritional importance, promotion of health, and prevention against damages caused by free radicals can lead to the potential applications of antioxidants in food industries in more intensified approaches. The applications of natural antioxidants in the food system will undoubtedly improve keeping quality of foods in the food systems. This is in agreement with reports of Arshiya et al. [50] and Singh et al. [68] on natural antioxidants such as vitamins (ascorbic acid [AA] and α-tocopherol (E306)), many herbs and spices (rosemary, thyme, oregano, sage, basil, pepper, clove, cinnamon, and nutmeg), and plant extracts (tea and grape seed) applied on meat products as preservatives. The supremacy of natural antioxidants over synthetic ones in the functionality of antioxidants as enhancers or enablers of increasing shelf-life of foods is indeed incontrovertible as attested to with the report of Kebede and Admassu [8], which stated that the antioxidants obtained from plants are more functional toward improving the shelf life of food products and providing health promotion.
5.4 Promotion of circular economy
The increasing applications of natural antioxidants will incidentally boost or signify a circular economy since most the antioxidants are derived from by-products/wastes generated during food processing or utilization. The literature is replete with the involvement of food by-products or wastes in the extractions of natural antioxidants or their recycling for their use as ingredients in the processing of some foods. Bartosz et al. [74] associated the use of food by-products/wastes as raw materials in the production and or commercialization of natural antioxidants as well as in the advancement of the circular economy. The circular economy is a regenerative system that, unlike the linear economy, involves recycling or reuse of wastes generated in the food system to boost values derivable from the food processing system. The circular economy is all about minimizing waste generation in the food system by the re-use of food, conversion of by-products, and wastes into usable products, recycling nutrients, and adopting changes in diet toward more diverse and more efficient food patterns [75]. The identification of food wastes as reservoirs of antioxidants, and increasing inclination to eco-friendly food processing culture will purvey strategies and projects required to encourage upstream waste recovery, leading to the production of downstream value-added ingredients (e.g. natural antioxidants), based on a sustainable economy, i.e. circular economy. In the concept of a circular economy, recovery and valorization of wastes allow materials to be reused and be recycled into the supply chain, allowing economic growth from environmental losses [76]. Thus increase in applications of natural antioxidants will incidentally translate to an increase in the utilization of food wastes or adoption of eco-friendliness in food processing, the purveyor of the sustainable or circular economy.
6. Conclusion
Antioxidants are substances that minimize or disable oxidative activities in food and body systems to preserve them from being damaged. Two major types of antioxidants, based on their mode of synthesis applicable in the food system for food preservation are natural and synthetic antioxidants. Though synthetic antioxidants, from the inception of food processing, are predominantly used as food preservatives to maintain the keeping quality and appearance of many foodstuffs; some reports about their carcinogenicity and mutagenicity and hence, the concern of consumers’ health have motivated the food industry to seek for their replacement with natural antioxidants. The replacement is necessary because of the increasing demands of consumers for health-promoting foods globally. The use of natural antioxidants, either in the form of extracts and or parts of natural resources that contain concentrations of antioxidants; in food processing and preservation, may encourage consumption of healthy foods. Also, the discovery that natural antioxidants are mostly concentrated in the parts of raw resources usually removed as wastes during food processing and, the efforts to reintegrate the wastes into the food system, seemingly included promotion of eco-friendly food processing and a guaranteed sustainable/circular economy; as one of the implications of replacing synthetic antioxidants with natural ones in the food system. The use of plant parts, as food ingredients instead of extracted antioxidants as food supplements, heightens the effectiveness of natural antioxidants in the food system either in terms of prolonging shelf-life or promoting health orientations of food products. The replacement of synthetic antioxidants with natural ones will, thus, boost sensory, safety, and other quality parameters as well as health orientations of food products and incidentally, the values of food to man.
\n',keywords:"implications, synthetic antioxidants, natural antioxidants, food systems",chapterPDFUrl:"https://cdn.intechopen.com/pdfs/81679.pdf",chapterXML:"https://mts.intechopen.com/source/xml/81679.xml",downloadPdfUrl:"/chapter/pdf-download/81679",previewPdfUrl:"/chapter/pdf-preview/81679",totalDownloads:20,totalViews:0,totalCrossrefCites:0,dateSubmitted:"May 5th 2021",dateReviewed:"February 18th 2022",datePrePublished:"May 7th 2022",datePublished:null,dateFinished:"May 7th 2022",readingETA:"0",abstract:"Antioxidants are substances that delay/prevent the autoxidation process of other compounds or neutralize free radicals which are applicable in food processing industries to hinder oxidation, enhance flavor, aroma and color. Types of antioxidants include synthetic and natural ones as the major types, and others as endogenous, exogenous, dietary antioxidants etc. Whereas synthetic antioxidants are products of artificial synthesis, natural antioxidants are products of natural synthesis occurring in plants, animals, and also in bacteria. Though synthetic antioxidants have been associated with side effects that affect health at the long term, their usage in food system was higher from the inception of applications of antioxidants as food preservatives. Hence, the increasing suggestion of their replacement with the natural ones, which the literature associated with benefits like enhancement of food quality, broadening orientations of food to include health interest, promotion of eco-friendly food system/circular economy, processing more composite foods for maximum exploitation of natural antioxidants, in addition to, repositioning food systems as means of reducing/preventing occurrences of some chronic diseases. The replacement may promote interest in increasing values derivable from food systems and facilitate the accomplishment of food safety and food security in every society that makes it part of its food policy.",reviewType:"peer-reviewed",bibtexUrl:"/chapter/bibtex/81679",risUrl:"/chapter/ris/81679",signatures:"Thomas Amarachukwu Uzombah",book:{id:"10362",type:"book",title:"Food Additives",subtitle:null,fullTitle:"Food Additives",slug:null,publishedDate:null,bookSignature:"Dr. Miguel Ángel Ángel Prieto Lage and Dr. Paz Otero",coverURL:"https://cdn.intechopen.com/books/images_new/10362.jpg",licenceType:"CC BY 3.0",editedByType:null,isbn:"978-1-83968-960-4",printIsbn:"978-1-83968-959-8",pdfIsbn:"978-1-83968-961-1",isAvailableForWebshopOrdering:!0,editors:[{id:"317263",title:"Dr.",name:"Miguel Ángel",middleName:"Ángel",surname:"Prieto Lage",slug:"miguel-angel-prieto-lage",fullName:"Miguel Ángel Prieto Lage"}],productType:{id:"1",title:"Edited Volume",chapterContentType:"chapter",authoredCaption:"Edited by"}},authors:null,sections:[{id:"sec_1",title:"1. Introduction",level:"1"},{id:"sec_1_2",title:"1.1 Definition of antioxidant",level:"2"},{id:"sec_3",title:"2. Operational mechanism of antioxidants",level:"1"},{id:"sec_3_2",title:"2.1 Natural antioxidants",level:"2"},{id:"sec_4_2",title:"2.2 Dietary antioxidants",level:"2"},{id:"sec_5_2",title:"2.3 Synthetic antioxidants",level:"2"},{id:"sec_6_2",title:"2.4 Action-oriented classification",level:"2"},{id:"sec_8",title:"3. Effectiveness of natural and synthetic antioxidants",level:"1"},{id:"sec_9",title:"4. The uses of antioxidants in food systems",level:"1"},{id:"sec_10",title:"5. Implications of replacing synthetic antioxidants with the natural ones in food systems",level:"1"},{id:"sec_10_2",title:"5.1 Promotion of health orientation of food",level:"2"},{id:"sec_11_2",title:"5.2 Production of novel food products",level:"2"},{id:"sec_12_2",title:"5.3 Enhancing food quality",level:"2"},{id:"sec_13_2",title:"5.4 Promotion of circular economy",level:"2"},{id:"sec_15",title:"6. 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The Claremont Colleges are pledging funds via the Knowledge Unlatched program to ensure academics can publish Open Access content more easily.
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Corresponding authors will receive a 15% discount on their Open Access Publication Fees (OAPF) for Open Access book chapters or monograph publications. To use the discount you will need to verify your institutional email address. These discounts are valid from 2020 to 2022.
The University of Massachusetts, Amherst is pledging funds via the Knowledge Unlatched program to ensure academics can publish Open Access content more easily.
\\n\\n
Corresponding authors will receive a 10% discount on their Open Access Publication Fees (OAPF) for Open Access book chapters or monograph publications. To use the discount you will need to verify your institutional email address. These discounts are valid from 2020 to 2022.
The University of Surrey is pledging funds via the Knowledge Unlatched program to ensure academics can publish Open Access content more easily.
\\n\\n
Corresponding authors will receive a 10% discount on their Open Access Publication Fees (OAPF) for Open Access book chapters or monograph publications. To use the discount you will need to verify your institutional email address. These discounts are valid from 2020 to 2022.
\\n\\n
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Virginia Polytechnic Institute and State University
Corresponding authors will receive a 25% discount on their Open Access Publication Fees (OAPF) for Open Access book chapters. A 20% discount for publishing a long-form monographs, 25% for compacts and 23% for short-form monographs.
\n\n
CSIC affiliated authors can also take advantage of a central Open Access fund (amounting to 10,000 EUR) to cover up to 50% of the rest of the OAPF until it expires. Effective for chapters accepted from January 1, 2020.
Corresponding authors will receive a 25% discount on their Open Access Publication Fees (OAPF) for Open Access book chapters. A 20% discount for publishing a long-form monographs, 25% for compacts and 23% for short-form monographs.
Corresponding authors will receive a 25% discount on their Open Access Publication Fees (OAPF) for Open Access book chapters. A 20% discount for publishing a long-form monographs, 25% for compacts and 23% for short-form monographs.
Corresponding authors will receive a 25% discount on their Open Access Publication Fees (OAPF) for Open Access book chapters. A 20% discount for publishing a long-form monographs, 25% for compacts and 23% for short-form monographs.
The Claremont Colleges are pledging funds via the Knowledge Unlatched program to ensure academics can publish Open Access content more easily.
\n\n
Corresponding authors will receive a 15% discount on their Open Access Publication Fees (OAPF) for Open Access book chapters or monograph publications. To use the discount you will need to verify your institutional email address. These discounts are valid from 2020 to 2022.
The University of Massachusetts, Amherst is pledging funds via the Knowledge Unlatched program to ensure academics can publish Open Access content more easily.
\n\n
Corresponding authors will receive a 10% discount on their Open Access Publication Fees (OAPF) for Open Access book chapters or monograph publications. To use the discount you will need to verify your institutional email address. These discounts are valid from 2020 to 2022.
The University of Surrey is pledging funds via the Knowledge Unlatched program to ensure academics can publish Open Access content more easily.
\n\n
Corresponding authors will receive a 10% discount on their Open Access Publication Fees (OAPF) for Open Access book chapters or monograph publications. To use the discount you will need to verify your institutional email address. These discounts are valid from 2020 to 2022.
\n\n
\n\t
Virginia Polytechnic Institute and State University
Important: You must be a member or grantee of the above listed institutions in order to apply for their Open Access publication funds.
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Raygoza and Susana Ortega",authors:[{id:"18069",title:"Dr.",name:"Jorge",middleName:null,surname:"Rivera",slug:"jorge-rivera",fullName:"Jorge Rivera"},{id:"22689",title:"Prof.",name:"Luis",middleName:null,surname:"Garcia",slug:"luis-garcia",fullName:"Luis Garcia"},{id:"22690",title:"Prof.",name:"Christian",middleName:null,surname:"Mora",slug:"christian-mora",fullName:"Christian Mora"},{id:"23671",title:"Dr.",name:"Juan José",middleName:null,surname:"Raygoza",slug:"juan-jose-raygoza",fullName:"Juan José Raygoza"},{id:"23672",title:"Dr.",name:"Susana",middleName:null,surname:"Ortega",slug:"susana-ortega",fullName:"Susana Ortega"}]}],mostDownloadedChaptersLast30Days:[{id:"53024",title:"Key Aspects for Implementing ISO/IEC 17025 Quality Management Systems at Materials Science Laboratories",slug:"key-aspects-for-implementing-iso-iec-17025-quality-management-systems-at-materials-science-laborator",totalDownloads:2819,totalCrossrefCites:1,totalDimensionsCites:1,abstract:"Implementing a quality management system based on the requirements specified in ISO/IEC 17025 standard at materials science laboratories is challenging, mainly due to two main factors: (i) the high technical complexity degree of some tests used for materials characterization and (ii) the fact that most materials science laboratories provide materials characterization tests and also carry out research and development activities. In this context, this chapter presents key subjects while implementing a quality management system at materials science laboratories and some considerations on strategies for effectively implementing such systems.",book:{id:"5486",slug:"quality-control-and-assurance-an-ancient-greek-term-re-mastered",title:"Quality Control and Assurance",fullTitle:"Quality Control and Assurance - An Ancient Greek Term Re-Mastered"},signatures:"Rodrigo S. Neves, Daniel P. Da Silva, Carlos E. C. Galhardo, Erlon H.\nM. Ferreira, Rafael M. Trommer and Jailton C. Damasceno",authors:[{id:"20571",title:"Prof.",name:"Erlon H.",middleName:null,surname:"Martins Ferreira",slug:"erlon-h.-martins-ferreira",fullName:"Erlon H. 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The quality practices or quality management systems adopted by industries will further evolve due to the changes of quality concepts as time goes by. This chapter discusses the change of quality concepts and the related revolution of quality management systems in the past century. The quality concepts were gradually changed from the achievement of quality standards, satisfaction of customer needs, and expectations to customer delight. Since merely satisfying customers is not enough to ensure customer loyalty, the enterprises gradually focus on customers’ emotional responses and their delight in order to pursue their loyalty. The emotion of “delight” is composed of “joy” and “surprise,” which can be achieved as the customers’ latent requirements are satisfied. Thus, the concept of “customer delight” and the means to provide the innovative quality so as to meet the unsatisfied customers’ latent needs are elaborated on. Finally, a framework of innovation creation is developed that is based on the mining of customer's latent requirements. This outline will manifest the essential elements of the related operation steps.",book:{id:"5486",slug:"quality-control-and-assurance-an-ancient-greek-term-re-mastered",title:"Quality Control and Assurance",fullTitle:"Quality Control and Assurance - An Ancient Greek Term Re-Mastered"},signatures:"Ching-Chow Yang",authors:[{id:"11862",title:"Prof.",name:"Ching-Chow",middleName:null,surname:"Yang",slug:"ching-chow-yang",fullName:"Ching-Chow Yang"}]},{id:"62915",title:"Advanced Methods of PID Controller Tuning for Specified Performance",slug:"advanced-methods-of-pid-controller-tuning-for-specified-performance",totalDownloads:3468,totalCrossrefCites:10,totalDimensionsCites:16,abstract:"This chapter provides a concise survey, classification and historical perspective of practice-oriented methods for designing proportional-integral-derivative (PID) controllers and autotuners showing the persistent demand for PID tuning algorithms that integrate performance requirements into the tuning algorithm. The proposed frequency-domain PID controller design method guarantees closed-loop performance in terms of commonly used time-domain specifications. One of its major benefits is universal applicability for both slow and fast-controlled plants with unknown mathematical model. Special charts called B-parabolas were developed as a practical design tool that enables consistent and systematic shaping of the closed-loop step response with regard to specified performance and dynamics of the uncertain controlled plant.",book:{id:"6323",slug:"pid-control-for-industrial-processes",title:"PID Control for Industrial Processes",fullTitle:"PID Control for Industrial Processes"},signatures:"Štefan Bucz and Alena Kozáková",authors:[{id:"21933",title:"Ms.",name:"Alena",middleName:null,surname:"Kozakova",slug:"alena-kozakova",fullName:"Alena Kozakova"},{id:"213658",title:"Dr.",name:"Štefan",middleName:null,surname:"Bucz",slug:"stefan-bucz",fullName:"Štefan Bucz"}]},{id:"75699",title:"Data Clustering for Fuzzyfier Value Derivation",slug:"data-clustering-for-fuzzyfier-value-derivation",totalDownloads:291,totalCrossrefCites:0,totalDimensionsCites:0,abstract:"The fuzzifier value m is improving significant factor for achieving the accuracy of data. Therefore, in this chapter, various clustering method is introduced with the definition of important values for clustering. To adaptively calculate the appropriate purge value of the gap type −2 fuzzy c-means, two fuzzy values m1 and m2 are provided by extracting information from individual data points using a histogram scheme. Most of the clustering in this chapter automatically obtains determination of m1 and m2 values that depended on existent repeated experiments. Also, in order to increase efficiency on deriving valid fuzzifier value, we introduce the Interval type-2 possibilistic fuzzy C-means (IT2PFCM), as one of advanced fuzzy clustering method to classify a fixed pattern. In Efficient IT2PFCM method, proper fuzzifier values for each data is obtained from an algorithm including histogram analysis and Gaussian Curve Fitting method. Using the extracted information form fuzzifier values, two modified fuzzifier value m1 and m2 are determined. These updated fuzzifier values are used to calculated the new membership values. Determining these updated values improve not only the clustering accuracy rate of the measured sensor data, but also can be used without additional procedure such as data labeling. It is also efficient at monitoring numerous sensors, managing and verifying sensor data obtained in real time such as smart cities.",book:{id:"9976",slug:"fuzzy-systems-theory-and-applications",title:"Fuzzy Systems",fullTitle:"Fuzzy Systems - Theory and Applications"},signatures:"JaeHyuk Cho",authors:[{id:"329648",title:"Prof.",name:"JaeHyuk",middleName:null,surname:"Cho",slug:"jaehyuk-cho",fullName:"JaeHyuk Cho"}]},{id:"39778",title:"GPS and the One-Way Speed of Light",slug:"gps-and-the-one-way-speed-of-light",totalDownloads:3476,totalCrossrefCites:0,totalDimensionsCites:0,abstract:null,book:{id:"2387",slug:"new-approach-of-indoor-and-outdoor-localization-systems",title:"New Approach of Indoor and Outdoor Localization Systems",fullTitle:"New Approach of Indoor and Outdoor Localization Systems"},signatures:"Stephan J.G. Gift",authors:[{id:"141106",title:"Prof.",name:"Stephan",middleName:null,surname:"Gift",slug:"stephan-gift",fullName:"Stephan Gift"}]}],onlineFirstChaptersFilter:{topicId:"115",limit:6,offset:0},onlineFirstChaptersCollection:[{id:"77466",title:"Optimization of Model Predictive Control Weights for Control of Permanent Magnet Synchronous Motor by Using the Multi Objective Bees Algorithm",slug:"optimization-of-model-predictive-control-weights-for-control-of-permanent-magnet-synchronous-motor-b",totalDownloads:138,totalDimensionsCites:0,doi:"10.5772/intechopen.98810",abstract:"In this study, the model predictive control (MPC) method was used within the scope of the control of the permanent magnet synchronous motor (PMSM). The strongest aspect of the MPC, the ability to control multiple components with a single function, is also one of the most difficult parts of its design. The fact that each component of the function has different effects requires assigning different weight coefficients to these components. In this study, the Bees Algorithm (BA) is used to determine the weights. Using the multi-objective function in BA, it has been tried to determine the weights that reduce the current values together with the speed error. Three different PI controllers have been designed to compare the MPC method. The coefficients of one of these are tuned with BA. Good Gain Method and Tyreus-Luyben Method were used in the other two. As a result of experimental studies, it has been observed that MPC can control PMSM more smoothly and accurately than PI controllers, with weights optimized with BA. With MPC, PMSM has been controlled with 15% settling time than other controllers and also with no overshoot.",book:{id:"10778",title:"Model-Based Control Engineering - Recent Design and Implementations for Varied Applications",coverURL:"https://cdn.intechopen.com/books/images_new/10778.jpg"},signatures:"Murat Sahin"},{id:"78164",title:"Use of Discrete-Time Forecast Modeling to Enhance Feedback Control and Physically Unrealizable Feedforward Control with Applications",slug:"use-of-discrete-time-forecast-modeling-to-enhance-feedback-control-and-physically-unrealizable-feedf",totalDownloads:60,totalDimensionsCites:0,doi:"10.5772/intechopen.99340",abstract:"When the manipulated variable (MV) has significantly large time delay in changing the control variable (CV), use of the currently measured CV in the feedback error can result in very deficient feedback control (FBC). However, control strategies that use forecast modeling to estimate future CV values and use them in the feedback error have the potential to control as well as a feedback controller with no MV deadtime using the measured value of CV. This work evaluates and compares FBC algorithms using discrete-time forecast modeling when MV has a large deadtime. When a feedforward control (FFC) law results in a physically unrealizable (PU) controller, the common approach is to use approximations to obtain a physically realizable feedforward controller. Using a discrete-time forecast modeling method, this work demonstrates an effective approach for PU FFC. The Smith Predictor is a popular control strategy when CV has measurement deadtime but not MV deadtime. The work demonstrates equivalency of this discrete-time forecast modeling approach to the Smith Predictor FBC approach. Thus, this work demonstrates effectiveness of the discrete-time forecast modeling approach for FBC with MV or DV deadtime and PU FFC.",book:{id:"10778",title:"Model-Based Control Engineering - Recent Design and Implementations for Varied Applications",coverURL:"https://cdn.intechopen.com/books/images_new/10778.jpg"},signatures:"Derrick K. Rollins"}],onlineFirstChaptersTotal:2},preDownload:{success:null,errors:{}},subscriptionForm:{success:null,errors:{}},aboutIntechopen:{},privacyPolicy:{},peerReviewing:{},howOpenAccessPublishingWithIntechopenWorks:{},sponsorshipBooks:{sponsorshipBooks:[],offset:8,limit:8,total:0},allSeries:{pteSeriesList:[{id:"14",title:"Artificial Intelligence",numberOfPublishedBooks:9,numberOfPublishedChapters:89,numberOfOpenTopics:6,numberOfUpcomingTopics:0,issn:"2633-1403",doi:"10.5772/intechopen.79920",isOpenForSubmission:!0},{id:"7",title:"Biomedical Engineering",numberOfPublishedBooks:12,numberOfPublishedChapters:104,numberOfOpenTopics:3,numberOfUpcomingTopics:0,issn:"2631-5343",doi:"10.5772/intechopen.71985",isOpenForSubmission:!0}],lsSeriesList:[{id:"11",title:"Biochemistry",numberOfPublishedBooks:31,numberOfPublishedChapters:314,numberOfOpenTopics:4,numberOfUpcomingTopics:0,issn:"2632-0983",doi:"10.5772/intechopen.72877",isOpenForSubmission:!0},{id:"25",title:"Environmental Sciences",numberOfPublishedBooks:1,numberOfPublishedChapters:11,numberOfOpenTopics:4,numberOfUpcomingTopics:0,issn:"2754-6713",doi:"10.5772/intechopen.100362",isOpenForSubmission:!0},{id:"10",title:"Physiology",numberOfPublishedBooks:11,numberOfPublishedChapters:141,numberOfOpenTopics:4,numberOfUpcomingTopics:0,issn:"2631-8261",doi:"10.5772/intechopen.72796",isOpenForSubmission:!0}],hsSeriesList:[{id:"3",title:"Dentistry",numberOfPublishedBooks:8,numberOfPublishedChapters:129,numberOfOpenTopics:2,numberOfUpcomingTopics:0,issn:"2631-6218",doi:"10.5772/intechopen.71199",isOpenForSubmission:!0},{id:"6",title:"Infectious Diseases",numberOfPublishedBooks:13,numberOfPublishedChapters:113,numberOfOpenTopics:3,numberOfUpcomingTopics:1,issn:"2631-6188",doi:"10.5772/intechopen.71852",isOpenForSubmission:!0},{id:"13",title:"Veterinary Medicine and Science",numberOfPublishedBooks:11,numberOfPublishedChapters:105,numberOfOpenTopics:3,numberOfUpcomingTopics:0,issn:"2632-0517",doi:"10.5772/intechopen.73681",isOpenForSubmission:!0}],sshSeriesList:[{id:"22",title:"Business, Management and Economics",numberOfPublishedBooks:1,numberOfPublishedChapters:16,numberOfOpenTopics:2,numberOfUpcomingTopics:1,issn:"2753-894X",doi:"10.5772/intechopen.100359",isOpenForSubmission:!0},{id:"23",title:"Education and Human Development",numberOfPublishedBooks:0,numberOfPublishedChapters:4,numberOfOpenTopics:1,numberOfUpcomingTopics:1,issn:null,doi:"10.5772/intechopen.100360",isOpenForSubmission:!0},{id:"24",title:"Sustainable Development",numberOfPublishedBooks:0,numberOfPublishedChapters:14,numberOfOpenTopics:5,numberOfUpcomingTopics:0,issn:null,doi:"10.5772/intechopen.100361",isOpenForSubmission:!0}],testimonialsList:[{id:"13",text:"The collaboration with and support of the technical staff of IntechOpen is fantastic. The whole process of submitting an article and editing of the submitted article goes extremely smooth and fast, the number of reads and downloads of chapters is high, and the contributions are also frequently cited.",author:{id:"55578",name:"Antonio",surname:"Jurado-Navas",institutionString:null,profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002bRisIQAS/Profile_Picture_1626166543950",slug:"antonio-jurado-navas",institution:{id:"720",name:"University of Malaga",country:{id:null,name:"Spain"}}}},{id:"6",text:"It is great to work with the IntechOpen to produce a worthwhile collection of research that also becomes a great educational resource and guide for future research endeavors.",author:{id:"259298",name:"Edward",surname:"Narayan",institutionString:null,profilePictureURL:"https://mts.intechopen.com/storage/users/259298/images/system/259298.jpeg",slug:"edward-narayan",institution:{id:"3",name:"University of Queensland",country:{id:null,name:"Australia"}}}}]},series:{item:{id:"24",title:"Sustainable Development",doi:"10.5772/intechopen.100361",issn:null,scope:"
\r\n\tTransforming our World: the 2030 Agenda for Sustainable Development endorsed by United Nations and 193 Member States, came into effect on Jan 1, 2016, to guide decision making and actions to the year 2030 and beyond. Central to this Agenda are 17 Goals, 169 associated targets and over 230 indicators that are reviewed annually. The vision envisaged in the implementation of the SDGs is centered on the five Ps: People, Planet, Prosperity, Peace and Partnership. This call for renewed focused efforts ensure we have a safe and healthy planet for current and future generations.
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\r\n\tThis Series focuses on covering research and applied research involving the five Ps through the following topics:
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\r\n\t1. Sustainable Economy and Fair Society that relates to SDG 1 on No Poverty, SDG 2 on Zero Hunger, SDG 8 on Decent Work and Economic Growth, SDG 10 on Reduced Inequalities, SDG 12 on Responsible Consumption and Production, and SDG 17 Partnership for the Goals
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\r\n\t2. Health and Wellbeing focusing on SDG 3 on Good Health and Wellbeing and SDG 6 on Clean Water and Sanitation
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\r\n\t3. Inclusivity and Social Equality involving SDG 4 on Quality Education, SDG 5 on Gender Equality, and SDG 16 on Peace, Justice and Strong Institutions
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\r\n\t4. Climate Change and Environmental Sustainability comprising SDG 13 on Climate Action, SDG 14 on Life Below Water, and SDG 15 on Life on Land
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\r\n\t5. Urban Planning and Environmental Management embracing SDG 7 on Affordable Clean Energy, SDG 9 on Industry, Innovation and Infrastructure, and SDG 11 on Sustainable Cities and Communities.
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\r\n
\r\n\tThe series also seeks to support the use of cross cutting SDGs, as many of the goals listed above, targets and indicators are all interconnected to impact our lives and the decisions we make on a daily basis, making them impossible to tie to a single topic.
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Buchholz and Erik J. Behringer",hash:"e373a3d1123dbd45fddf75d90e3e7c38",volumeInSeries:1,fullTitle:"Calcium and Signal Transduction",editors:[{id:"89438",title:"Dr.",name:"John N.",middleName:null,surname:"Buchholz",slug:"john-n.-buchholz",fullName:"John N. Buchholz",profilePictureURL:"https://mts.intechopen.com/storage/users/89438/images/6463_n.jpg",institutionString:null,institution:{name:"Loma Linda University",institutionURL:null,country:{name:"United States of America"}}}],equalEditorOne:null,equalEditorTwo:null,equalEditorThree:null}]},subseriesFiltersForPublishedBooks:[{group:"subseries",caption:"Plant Physiology",value:13,count:1},{group:"subseries",caption:"Human Physiology",value:12,count:2},{group:"subseries",caption:"Cell Physiology",value:11,count:8}],publicationYearFilters:[{group:"publicationYear",caption:"2022",value:2022,count:1},{group:"publicationYear",caption:"2020",value:2020,count:4},{group:"publicationYear",caption:"2019",value:2019,count:5},{group:"publicationYear",caption:"2018",value:2018,count:1}],authors:{paginationCount:303,paginationItems:[{id:"313921",title:"Dr.",name:"Hassan M.",middleName:null,surname:"Heshmati",slug:"hassan-m.-heshmati",fullName:"Hassan M. Heshmati",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/313921/images/system/313921.jpg",biography:"Dr. Hassan Massoud Heshmati is an endocrinologist with 46 years of experience in clinical research in academia (university-affiliated hospitals, Paris, France; Mayo Foundation, Rochester, MN, USA) and pharmaceutical companies (Sanofi, Malvern, PA, USA; Essentialis, Carlsbad, CA, USA; Gelesis, Boston, MA, USA). His research activity focuses on pituitary tumors, hyperthyroidism, thyroid cancers, osteoporosis, diabetes, and obesity. He has extensive knowledge in the development of anti-obesity products. Dr. Heshmati is the author of 299 abstracts, chapters, and articles related to endocrinology and metabolism. He is currently a consultant at Endocrinology Metabolism Consulting, LLC, Anthem, AZ, USA.",institutionString:"Endocrinology Metabolism Consulting, LLC",institution:null},{id:"198499",title:"Dr.",name:"Daniel",middleName:null,surname:"Glossman-Mitnik",slug:"daniel-glossman-mitnik",fullName:"Daniel Glossman-Mitnik",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/198499/images/system/198499.jpeg",biography:"Dr. Daniel Glossman-Mitnik is currently a Titular Researcher at the Centro de Investigación en Materiales Avanzados (CIMAV), Chihuahua, Mexico, as well as a National Researcher of Level III at the Consejo Nacional de Ciencia y Tecnología, Mexico. His research interest focuses on computational chemistry and molecular modeling of diverse systems of pharmacological, food, and alternative energy interests by resorting to DFT and Conceptual DFT. He has authored a coauthored more than 255 peer-reviewed papers, 32 book chapters, and 2 edited books. He has delivered speeches at many international and domestic conferences. He serves as a reviewer for more than eighty international journals, books, and research proposals as well as an editor for special issues of renowned scientific journals.",institutionString:"Centro de Investigación en Materiales Avanzados",institution:{name:"Centro de Investigación en Materiales Avanzados",country:{name:"Mexico"}}},{id:"76477",title:"Prof.",name:"Mirza",middleName:null,surname:"Hasanuzzaman",slug:"mirza-hasanuzzaman",fullName:"Mirza Hasanuzzaman",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/76477/images/system/76477.png",biography:"Dr. Mirza Hasanuzzaman is a Professor of Agronomy at Sher-e-Bangla Agricultural University, Bangladesh. He received his Ph.D. in Plant Stress Physiology and Antioxidant Metabolism from Ehime University, Japan, with a scholarship from the Japanese Government (MEXT). Later, he completed his postdoctoral research at the Center of Molecular Biosciences, University of the Ryukyus, Japan, as a recipient of the Japan Society for the Promotion of Science (JSPS) postdoctoral fellowship. He was also the recipient of the Australian Government Endeavour Research Fellowship for postdoctoral research as an adjunct senior researcher at the University of Tasmania, Australia. Dr. Hasanuzzaman’s current work is focused on the physiological and molecular mechanisms of environmental stress tolerance. Dr. Hasanuzzaman has published more than 150 articles in peer-reviewed journals. He has edited ten books and written more than forty book chapters on important aspects of plant physiology, plant stress tolerance, and crop production. According to Scopus, Dr. Hasanuzzaman’s publications have received more than 10,500 citations with an h-index of 53. He has been named a Highly Cited Researcher by Clarivate. He is an editor and reviewer for more than fifty peer-reviewed international journals and was a recipient of the “Publons Peer Review Award” in 2017, 2018, and 2019. He has been honored by different authorities for his outstanding performance in various fields like research and education, and he has received the World Academy of Science Young Scientist Award (2014) and the University Grants Commission (UGC) Award 2018. He is a fellow of the Bangladesh Academy of Sciences (BAS) and the Royal Society of Biology.",institutionString:"Sher-e-Bangla Agricultural University",institution:{name:"Sher-e-Bangla Agricultural University",country:{name:"Bangladesh"}}},{id:"187859",title:"Prof.",name:"Kusal",middleName:"K.",surname:"Das",slug:"kusal-das",fullName:"Kusal Das",position:null,profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002bSBDeQAO/Profile_Picture_1623411145568",biography:"Kusal K. Das is a Distinguished Chair Professor of Physiology, Shri B. M. Patil Medical College and Director, Centre for Advanced Medical Research (CAMR), BLDE (Deemed to be University), Vijayapur, Karnataka, India. Dr. Das did his M.S. and Ph.D. in Human Physiology from the University of Calcutta, Kolkata. His area of research is focused on understanding of molecular mechanisms of heavy metal activated low oxygen sensing pathways in vascular pathophysiology. He has invented a new method of estimation of serum vitamin E. His expertise in critical experimental protocols on vascular functions in experimental animals was well documented by his quality of publications. He was a Visiting Professor of Medicine at University of Leeds, United Kingdom (2014-2016) and Tulane University, New Orleans, USA (2017). For his immense contribution in medical research Ministry of Science and Technology, Government of India conferred him 'G.P. Chatterjee Memorial Research Prize-2019” and he is also the recipient of 'Dr.Raja Ramanna State Scientist Award 2015” by Government of Karnataka. He is a Fellow of the Royal Society of Biology (FRSB), London and Honorary Fellow of Karnataka Science and Technology Academy, Department of Science and Technology, Government of Karnataka.",institutionString:"BLDE (Deemed to be University), India",institution:null},{id:"243660",title:"Dr.",name:"Mallanagouda Shivanagouda",middleName:null,surname:"Biradar",slug:"mallanagouda-shivanagouda-biradar",fullName:"Mallanagouda Shivanagouda Biradar",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/243660/images/system/243660.jpeg",biography:"M. S. Biradar is Vice Chancellor and Professor of Medicine of\nBLDE (Deemed to be University), Vijayapura, Karnataka, India.\nHe obtained his MD with a gold medal in General Medicine and\nhas devoted himself to medical teaching, research, and administrations. He has also immensely contributed to medical research\non vascular medicine, which is reflected by his numerous publications including books and book chapters. Professor Biradar was\nalso Visiting Professor at Tulane University School of Medicine, New Orleans, USA.",institutionString:"BLDE (Deemed to be University)",institution:{name:"BLDE University",country:{name:"India"}}},{id:"289796",title:"Dr.",name:"Swastika",middleName:null,surname:"Das",slug:"swastika-das",fullName:"Swastika Das",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/289796/images/system/289796.jpeg",biography:"Swastika N. Das is Professor of Chemistry at the V. P. Dr. P. G.\nHalakatti College of Engineering and Technology, BLDE (Deemed\nto be University), Vijayapura, Karnataka, India. She obtained an\nMSc, MPhil, and PhD in Chemistry from Sambalpur University,\nOdisha, India. Her areas of research interest are medicinal chemistry, chemical kinetics, and free radical chemistry. She is a member\nof the investigators who invented a new modified method of estimation of serum vitamin E. She has authored numerous publications including book\nchapters and is a mentor of doctoral curriculum at her university.",institutionString:"BLDEA’s V.P.Dr.P.G.Halakatti College of Engineering & Technology",institution:{name:"BLDE University",country:{name:"India"}}},{id:"248459",title:"Dr.",name:"Akikazu",middleName:null,surname:"Takada",slug:"akikazu-takada",fullName:"Akikazu Takada",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/248459/images/system/248459.png",biography:"Akikazu Takada was born in Japan, 1935. After graduation from\nKeio University School of Medicine and finishing his post-graduate studies, he worked at Roswell Park Memorial Institute NY,\nUSA. He then took a professorship at Hamamatsu University\nSchool of Medicine. In thrombosis studies, he found the SK\npotentiator that enhances plasminogen activation by streptokinase. He is very much interested in simultaneous measurements\nof fatty acids, amino acids, and tryptophan degradation products. By using fatty\nacid analyses, he indicated that plasma levels of trans-fatty acids of old men were\nfar higher in the US than Japanese men. . He also showed that eicosapentaenoic acid\n(EPA) and docosahexaenoic acid (DHA) levels are higher, and arachidonic acid\nlevels are lower in Japanese than US people. By using simultaneous LC/MS analyses\nof plasma levels of tryptophan metabolites, he recently found that plasma levels of\nserotonin, kynurenine, or 5-HIAA were higher in patients of mono- and bipolar\ndepression, which are significantly different from observations reported before. In\nview of recent reports that plasma tryptophan metabolites are mainly produced by\nmicrobiota. He is now working on the relationships between microbiota and depression or autism.",institutionString:"Hamamatsu University School of Medicine",institution:{name:"Hamamatsu University School of Medicine",country:{name:"Japan"}}},{id:"137240",title:"Prof.",name:"Mohammed",middleName:null,surname:"Khalid",slug:"mohammed-khalid",fullName:"Mohammed Khalid",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/137240/images/system/137240.png",biography:"Mohammed Khalid received his B.S. in Chemistry in July 2000, and his Ph.D. in Physical Chemistry in 2007 from the University of Khartoum, Sudan. In 2009 he joined the Dr. Ron Clarke research group at the School of Chemistry, Faculty of Science, University of Sydney, Australia as a postdoctoral fellow where he worked on the Interaction of ATP with the phosphoenzyme of the Na+, K+-ATPase, and Dual mechanisms of allosteric acceleration of the Na+, K+-ATPase by ATP. He then worked as Assistant Professor at the Department of Chemistry, University of Khartoum, and in 2014 was promoted to Associate Professor ranking. In 2011 he joined the staff of the Chemistry Department at Taif University, Saudi Arabia, where he is currently active as an Assistant Professor. His research interests include:\r\n(1) P-type ATPase Enzyme Kinetics and Mechanisms; (2) Kinetics and Mechanism of Redox Reactions; (3) Autocatalytic reactions; (4) Computational enzyme kinetics; (5) Allosteric acceleration of P-type ATPases by ATP; (6) Exploring of allosteric sites of ATPases and interaction of ATP with ATPases located in the cell membranes.",institutionString:"Taif University",institution:{name:"Taif University",country:{name:"Saudi Arabia"}}},{id:"63810",title:"Prof.",name:"Jorge",middleName:null,surname:"Morales-Montor",slug:"jorge-morales-montor",fullName:"Jorge Morales-Montor",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/63810/images/system/63810.png",biography:"Dr. Jorge Morales-Montor was recognized with the Lola and Igo Flisser PUIS Award for best graduate thesis at the national level in the field of parasitology. He received a fellowship from the Fogarty Foundation to perform postdoctoral research stay at the University of Georgia. He has 153 journal articles to his credit. He has also edited several books and published more than fifty-five book chapters. He is a member of the Mexican Academy of Sciences, Latin American Academy of Sciences, and the National Academy of Medicine. He has received more than thirty-five awards and has supervised numerous bachelor’s, master’s, and Ph.D. students. Dr. Morales-Montor is the past president of the Mexican Society of Parasitology.",institutionString:"National Autonomous University of Mexico",institution:{name:"National Autonomous University of Mexico",country:{name:"Mexico"}}},{id:"217215",title:"Dr.",name:"Palash",middleName:null,surname:"Mandal",slug:"palash-mandal",fullName:"Palash Mandal",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/217215/images/system/217215.jpeg",biography:null,institutionString:"Charusat University",institution:null},{id:"49739",title:"Dr.",name:"Leszek",middleName:null,surname:"Szablewski",slug:"leszek-szablewski",fullName:"Leszek Szablewski",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/49739/images/system/49739.jpg",biography:"Leszek Szablewski is a professor of medical sciences. He received his M.S. in the Faculty of Biology from the University of Warsaw and his PhD degree from the Institute of Experimental Biology Polish Academy of Sciences. He habilitated in the Medical University of Warsaw, and he obtained his degree of Professor from the President of Poland. Professor Szablewski is the Head of Chair and Department of General Biology and Parasitology, Medical University of Warsaw. Professor Szablewski has published over 80 peer-reviewed papers in journals such as Journal of Alzheimer’s Disease, Biochim. Biophys. Acta Reviews of Cancer, Biol. Chem., J. Biomed. Sci., and Diabetes/Metabol. Res. Rev, Endocrine. He is the author of two books and four book chapters. He has edited four books, written 15 scripts for students, is the ad hoc reviewer of over 30 peer-reviewed journals, and editorial member of peer-reviewed journals. Prof. Szablewski’s research focuses on cell physiology, genetics, and pathophysiology. He works on the damage caused by lack of glucose homeostasis and changes in the expression and/or function of glucose transporters due to various diseases. He has given lectures, seminars, and exercises for students at the Medical University.",institutionString:"Medical University of Warsaw",institution:{name:"Medical University of Warsaw",country:{name:"Poland"}}},{id:"173123",title:"Dr.",name:"Maitham",middleName:null,surname:"Khajah",slug:"maitham-khajah",fullName:"Maitham Khajah",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/173123/images/system/173123.jpeg",biography:"Dr. Maitham A. Khajah received his degree in Pharmacy from Faculty of Pharmacy, Kuwait University, in 2003 and obtained his PhD degree in December 2009 from the University of Calgary, Canada (Gastrointestinal Science and Immunology). Since January 2010 he has been assistant professor in Kuwait University, Faculty of Pharmacy, Department of Pharmacology and Therapeutics. His research interest are molecular targets for the treatment of inflammatory bowel disease (IBD) and the mechanisms responsible for immune cell chemotaxis. He cosupervised many students for the MSc Molecular Biology Program, College of Graduate Studies, Kuwait University. Ever since joining Kuwait University in 2010, he got various grants as PI and Co-I. He was awarded the Best Young Researcher Award by Kuwait University, Research Sector, for the Year 2013–2014. He was a member in the organizing committee for three conferences organized by Kuwait University, Faculty of Pharmacy, as cochair and a member in the scientific committee (the 3rd, 4th, and 5th Kuwait International Pharmacy Conference).",institutionString:"Kuwait University",institution:{name:"Kuwait University",country:{name:"Kuwait"}}},{id:"195136",title:"Dr.",name:"Aya",middleName:null,surname:"Adel",slug:"aya-adel",fullName:"Aya Adel",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/195136/images/system/195136.jpg",biography:"Dr. Adel works as an Assistant Lecturer in the unit of Phoniatrics, Department of Otolaryngology, Ain Shams University in Cairo, Egypt. Dr. Adel is especially interested in joint attention and its impairment in autism spectrum disorder",institutionString:"Ain Shams University",institution:{name:"Ain Shams University",country:{name:"Egypt"}}},{id:"94911",title:"Dr.",name:"Boulenouar",middleName:null,surname:"Mesraoua",slug:"boulenouar-mesraoua",fullName:"Boulenouar Mesraoua",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/94911/images/system/94911.png",biography:"Dr Boulenouar Mesraoua is the Associate Professor of Clinical Neurology at Weill Cornell Medical College-Qatar and a Consultant Neurologist at Hamad Medical Corporation at the Neuroscience Department; He graduated as a Medical Doctor from the University of Oran, Algeria; he then moved to Belgium, the City of Liege, for a Residency in Internal Medicine and Neurology at Liege University; after getting the Belgian Board of Neurology (with high marks), he went to the National Hospital for Nervous Diseases, Queen Square, London, United Kingdom for a fellowship in Clinical Neurophysiology, under Pr Willison ; Dr Mesraoua had also further training in Epilepsy and Continuous EEG Monitoring for two years (from 2001-2003) in the Neurophysiology department of Zurich University, Switzerland, under late Pr Hans Gregor Wieser ,an internationally known epileptologist expert. \n\nDr B. Mesraoua is the Director of the Neurology Fellowship Program at the Neurology Section and an active member of the newly created Comprehensive Epilepsy Program at Hamad General Hospital, Doha, Qatar; he is also Assistant Director of the Residency Program at the Qatar Medical School. \nDr B. Mesraoua's main interests are Epilepsy, Multiple Sclerosis, and Clinical Neurology; He is the Chairman and the Organizer of the well known Qatar Epilepsy Symposium, he is running yearly for the past 14 years and which is considered a landmark in the Gulf region; He has also started last year , together with other epileptologists from Qatar, the region and elsewhere, a yearly International Epilepsy School Course, which was attended by many neurologists from the Area.\n\nInternationally, Dr Mesraoua is an active and elected member of the Commission on Eastern Mediterranean Region (EMR ) , a regional branch of the International League Against Epilepsy (ILAE), where he represents the Middle East and North Africa(MENA ) and where he holds the position of chief of the Epilepsy Epidemiology Section; Dr Mesraoua is a member of the American Academy of Neurology, the Europeen Academy of Neurology and the American Epilepsy Society.\n\nDr Mesraoua's main objectives are to encourage frequent gathering of the epileptologists/neurologists from the MENA region and the rest of the world, promote Epilepsy Teaching in the MENA Region, and encourage multicenter studies involving neurologists and epileptologists in the MENA region, particularly epilepsy epidemiological studies. \n\nDr. Mesraoua is the recipient of two research Grants, as the Lead Principal Investigator (750.000 USD and 250.000 USD) from the Qatar National Research Fund (QNRF) and the Hamad Hospital Internal Research Grant (IRGC), on the following topics : “Continuous EEG Monitoring in the ICU “ and on “Alpha-lactoalbumin , proof of concept in the treatment of epilepsy” .Dr Mesraoua is a reviewer for the journal \"seizures\" (Europeen Epilepsy Journal ) as well as dove journals ; Dr Mesraoua is the author and co-author of many peer reviewed publications and four book chapters in the field of Epilepsy and Clinical Neurology",institutionString:"Weill Cornell Medical College in Qatar",institution:{name:"Weill Cornell Medical College in Qatar",country:{name:"Qatar"}}},{id:"282429",title:"Prof.",name:"Covanis",middleName:null,surname:"Athanasios",slug:"covanis-athanasios",fullName:"Covanis Athanasios",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/282429/images/system/282429.jpg",biography:null,institutionString:"Neurology-Neurophysiology Department of the Children Hospital Agia Sophia",institution:null},{id:"190980",title:"Prof.",name:"Marwa",middleName:null,surname:"Mahmoud Saleh",slug:"marwa-mahmoud-saleh",fullName:"Marwa Mahmoud Saleh",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/190980/images/system/190980.jpg",biography:"Professor Marwa Mahmoud Saleh is a doctor of medicine and currently works in the unit of Phoniatrics, Department of Otolaryngology, Ain Shams University in Cairo, Egypt. She got her doctoral degree in 1991 and her doctoral thesis was accomplished in the University of Iowa, United States. Her publications covered a multitude of topics as videokymography, cochlear implants, stuttering, and dysphagia. She has lectured Egyptian phonology for many years. Her recent research interest is joint attention in autism.",institutionString:"Ain Shams University",institution:{name:"Ain Shams University",country:{name:"Egypt"}}},{id:"259190",title:"Dr.",name:"Syed Ali Raza",middleName:null,surname:"Naqvi",slug:"syed-ali-raza-naqvi",fullName:"Syed Ali Raza Naqvi",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/259190/images/system/259190.png",biography:"Dr. Naqvi is a radioanalytical chemist and is working as an associate professor of analytical chemistry in the Department of Chemistry, Government College University, Faisalabad, Pakistan. Advance separation techniques, nuclear analytical techniques and radiopharmaceutical analysis are the main courses that he is teaching to graduate and post-graduate students. In the research area, he is focusing on the development of organic- and biomolecule-based radiopharmaceuticals for diagnosis and therapy of infectious and cancerous diseases. Under the supervision of Dr. Naqvi, three students have completed their Ph.D. degrees and 41 students have completed their MS degrees. He has completed three research projects and is currently working on 2 projects entitled “Radiolabeling of fluoroquinolone derivatives for the diagnosis of deep-seated bacterial infections” and “Radiolabeled minigastrin peptides for diagnosis and therapy of NETs”. He has published about 100 research articles in international reputed journals and 7 book chapters. Pakistan Institute of Nuclear Science & Technology (PINSTECH) Islamabad, Punjab Institute of Nuclear Medicine (PINM), Faisalabad and Institute of Nuclear Medicine and Radiology (INOR) Abbottabad are the main collaborating institutes.",institutionString:"Government College University",institution:{name:"Government College University, Faisalabad",country:{name:"Pakistan"}}},{id:"58390",title:"Dr.",name:"Gyula",middleName:null,surname:"Mozsik",slug:"gyula-mozsik",fullName:"Gyula Mozsik",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/58390/images/system/58390.png",biography:"Gyula Mózsik MD, Ph.D., ScD (med), is an emeritus professor of Medicine at the First Department of Medicine, Univesity of Pécs, Hungary. He was head of this department from 1993 to 2003. His specializations are medicine, gastroenterology, clinical pharmacology, clinical nutrition, and dietetics. His research fields are biochemical pharmacological examinations in the human gastrointestinal (GI) mucosa, mechanisms of retinoids, drugs, capsaicin-sensitive afferent nerves, and innovative pharmacological, pharmaceutical, and nutritional (dietary) research in humans. He has published about 360 peer-reviewed papers, 197 book chapters, 692 abstracts, 19 monographs, and has edited 37 books. He has given about 1120 regular and review lectures. He has organized thirty-eight national and international congresses and symposia. He is the founder of the International Conference on Ulcer Research (ICUR); International Union of Pharmacology, Gastrointestinal Section (IUPHAR-GI); Brain-Gut Society symposiums, and gastrointestinal cytoprotective symposiums. He received the Andre Robert Award from IUPHAR-GI in 2014. Fifteen of his students have been appointed as full professors in Egypt, Cuba, and Hungary.",institutionString:"University of Pécs",institution:{name:"University of Pecs",country:{name:"Hungary"}}},{id:"277367",title:"M.Sc.",name:"Daniel",middleName:"Martin",surname:"Márquez López",slug:"daniel-marquez-lopez",fullName:"Daniel Márquez López",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/277367/images/7909_n.jpg",biography:"Msc Daniel Martin Márquez López has a bachelor degree in Industrial Chemical Engineering, a Master of science degree in the same área and he is a PhD candidate for the Instituto Politécnico Nacional. His Works are realted to the Green chemistry field, biolubricants, biodiesel, transesterification reactions for biodiesel production and the manipulation of oils for therapeutic purposes.",institutionString:null,institution:{name:"Instituto Politécnico Nacional",country:{name:"Mexico"}}},{id:"196544",title:"Prof.",name:"Angel",middleName:null,surname:"Catala",slug:"angel-catala",fullName:"Angel Catala",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/196544/images/system/196544.jpg",biography:"Angel Catalá studied chemistry at Universidad Nacional de La Plata, Argentina, where he received a Ph.D. in Chemistry (Biological Branch) in 1965. From 1964 to 1974, he worked as an Assistant in Biochemistry at the School of Medicine at the same university. From 1974 to 1976, he was a fellow of the National Institutes of Health (NIH) at the University of Connecticut, Health Center, USA. From 1985 to 2004, he served as a Full Professor of Biochemistry at the Universidad Nacional de La Plata. He is a member of the National Research Council (CONICET), Argentina, and the Argentine Society for Biochemistry and Molecular Biology (SAIB). His laboratory has been interested for many years in the lipid peroxidation of biological membranes from various tissues and different species. Dr. Catalá has directed twelve doctoral theses, published more than 100 papers in peer-reviewed journals, several chapters in books, and edited twelve books. He received awards at the 40th International Conference Biochemistry of Lipids 1999 in Dijon, France. He is the winner of the Bimbo Pan-American Nutrition, Food Science and Technology Award 2006 and 2012, South America, Human Nutrition, Professional Category. In 2006, he won the Bernardo Houssay award in pharmacology, in recognition of his meritorious works of research. Dr. Catalá belongs to the editorial board of several journals including Journal of Lipids; International Review of Biophysical Chemistry; Frontiers in Membrane Physiology and Biophysics; World Journal of Experimental Medicine and Biochemistry Research International; World Journal of Biological Chemistry, Diabetes, and the Pancreas; International Journal of Chronic Diseases & Therapy; and International Journal of Nutrition. He is the co-editor of The Open Biology Journal and associate editor for Oxidative Medicine and Cellular Longevity.",institutionString:"Universidad Nacional de La Plata",institution:{name:"National University of La Plata",country:{name:"Argentina"}}},{id:"186585",title:"Dr.",name:"Francisco Javier",middleName:null,surname:"Martin-Romero",slug:"francisco-javier-martin-romero",fullName:"Francisco Javier Martin-Romero",position:null,profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002bSB3HQAW/Profile_Picture_1631258137641",biography:"Francisco Javier Martín-Romero (Javier) is a Professor of Biochemistry and Molecular Biology at the University of Extremadura, Spain. He is also a group leader at the Biomarkers Institute of Molecular Pathology. Javier received his Ph.D. in 1998 in Biochemistry and Biophysics. At the National Cancer Institute (National Institute of Health, Bethesda, MD) he worked as a research associate on the molecular biology of selenium and its role in health and disease. After postdoctoral collaborations with Carlos Gutierrez-Merino (University of Extremadura, Spain) and Dario Alessi (University of Dundee, UK), he established his own laboratory in 2008. The interest of Javier's lab is the study of cell signaling with a special focus on Ca2+ signaling, and how Ca2+ transport modulates the cytoskeleton, migration, differentiation, cell death, etc. He is especially interested in the study of Ca2+ channels, and the role of STIM1 in the initiation of pathological events.",institutionString:null,institution:{name:"University of Extremadura",country:{name:"Spain"}}},{id:"217323",title:"Prof.",name:"Guang-Jer",middleName:null,surname:"Wu",slug:"guang-jer-wu",fullName:"Guang-Jer Wu",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/217323/images/8027_n.jpg",biography:null,institutionString:null,institution:null},{id:"148546",title:"Dr.",name:"Norma Francenia",middleName:null,surname:"Santos-Sánchez",slug:"norma-francenia-santos-sanchez",fullName:"Norma Francenia Santos-Sánchez",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/148546/images/4640_n.jpg",biography:null,institutionString:null,institution:null},{id:"272889",title:"Dr.",name:"Narendra",middleName:null,surname:"Maddu",slug:"narendra-maddu",fullName:"Narendra Maddu",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/272889/images/10758_n.jpg",biography:null,institutionString:null,institution:null},{id:"242491",title:"Prof.",name:"Angelica",middleName:null,surname:"Rueda",slug:"angelica-rueda",fullName:"Angelica Rueda",position:"Investigador Cinvestav 3B",profilePictureURL:"https://mts.intechopen.com/storage/users/242491/images/6765_n.jpg",biography:null,institutionString:null,institution:null},{id:"88631",title:"Dr.",name:"Ivan",middleName:null,surname:"Petyaev",slug:"ivan-petyaev",fullName:"Ivan Petyaev",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"Lycotec (United Kingdom)",country:{name:"United Kingdom"}}},{id:"423869",title:"Ms.",name:"Smita",middleName:null,surname:"Rai",slug:"smita-rai",fullName:"Smita Rai",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"Integral University",country:{name:"India"}}},{id:"424024",title:"Prof.",name:"Swati",middleName:null,surname:"Sharma",slug:"swati-sharma",fullName:"Swati Sharma",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"Integral University",country:{name:"India"}}},{id:"439112",title:"MSc.",name:"Touseef",middleName:null,surname:"Fatima",slug:"touseef-fatima",fullName:"Touseef Fatima",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"Integral University",country:{name:"India"}}},{id:"424836",title:"Dr.",name:"Orsolya",middleName:null,surname:"Borsai",slug:"orsolya-borsai",fullName:"Orsolya Borsai",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca",country:{name:"Romania"}}}]}},subseries:{item:{id:"28",type:"subseries",title:"Animal Reproductive Biology and Technology",keywords:"Animal Reproduction, Artificial Insemination, Embryos, Cryopreservation, Conservation, Breeding, Epigenetics",scope:"The advances of knowledge on animal reproductive biology and technologies revolutionized livestock production. 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