CyTA - Journal of Food

Antioxidant Properties of Natural Products for Healthy Aging

Aging is defined as a gradual deterioration of physiological integrity, which leads to functional impairment and an increased risk of death. During cell aging, stress resistance, energy metabolism regulation, autophagy function, and metabolic status all decline. An unhealthy diet and excessive UV light exposure can cause premature skin aging, excessive melanin production (hyperpigmentation), and darker patches (depigmentation). Excessive UV light exposure can trigger oxidative stress, causing damage and apoptosis in skin cells. Oxidative stress occurs due to the increased intercellular levels of reactive oxygen species, which play an important role in the pathogenesis of aging and chronic disorders. Consumption of high-antioxidant functional foods in recent years has increased, reflecting studies showing that they reduce oxidative stress damage. The presence of hydroxyl groups in antioxidant compounds acts as hydrogen donors to stabilize and prevent the formation of new reactive oxygen species.

This Article Collection will cover new interdisciplinary approaches and novel research in the field of nutrition and aging for healthy longevity via natural products. This includes the identification and characterization of bioactive molecules and the mechanisms for the decrease in the gradual deterioration of physiological integrity that characterizes aging. The emphasis will be on natural compounds with antioxidant and other properties with impact on aging. Also included are the extraction processes, the compound stability when incorporated into foods, and their bioavailability when consumed. Exploration of new metabolites with such bioactivity is of interest not only in food production but also in the cosmeceutical and supplement industries. Natural compounds obtained using green technologies from sustainable sources and available in commercial quantities are preferred.

Topics to be covered in this Article Collection may include, but are not limited to:

• Marine natural products and their biological activities
• Plant-based diets and their impact on healthy aging
• Extraction and evaluation of natural plant as antioxidant agents
• Combination of exercise and plant diets for healthy longevity
• Herbal medicine and functional food innovations and developments for anti-aging

Keywords: Nutrition and Aging, Chronic Diseases, Functional Food, Antioxidants, Oxidative Stress

Guest Advisors: 

Prof. Ruben F. Gonzalez-Laredo Ph.D. is senior natural products chemist specializing in the discovery of novel bioactive compounds from forest materials and regional crops. His work includes the identification of unique phytochemical polyphenols and the nutraceutical profiling of beans, oregano, walnut shells, mesquite, and herbal infusions. He has also advanced natural bioencapsulation technologies using Aloe vera mucilage. His current research focuses on green extraction methods and the valorization of plant-based coproducts for health-promoting applications. Here is the link to his ORCID page: Ruben F. Gonzalez-Laredo (0000-0001-6329-1413) - ORCID

Dr. Shima Shayanfar Ph.D. is the Principal R&D Scientist leading global product development at Herbalife in California, USA, where she focuses on creating innovative, health-forward nutrition solutions. Her expertise lies in the characterization of novel ingredients, plant-based food product development, and the application of non-thermal processing technologies to preserve nutritional quality and functionality. Here is the link to her ORCID page: Shima Shayanfar (0000-0002-7869-9822) - ORCID

Prof. Trina Tallei Ph.D. is a professor of molecular biology and bioinformatics at the Faculty of Mathematics and Natural Sciences, Sam Ratulangi University, Indonesia. Her research focuses on natural product-based therapeutics, integrating in vitro and in silico methods, including molecular docking, network pharmacology, and omics-based approaches. She has published extensively on the anti-inflammatory, antioxidant, anticancer, and anti-aging potential of plant-derived compounds. Prof. Tallei is also actively involved in international research collaborations and serves as a reviewer and guest editor for several reputable journals in the fields of food science, molecular pharmacology, and biotechnology. Here is the link to her ORCID page: Trina Ekawati Tallei (0000-0002-7963-7527) - ORCID

Disclosure statement: All Guest Advisors declare no conflict of interest.

All manuscripts submitted to this Article Collection will undergo desk assessment and peer-review as part of our standard editorial process; the Guest Advisor for this Collection will not be handling the manuscripts (unless they are an Editorial Board member).

Please review the journal scope  and author submission instructions  prior to submitting a manuscript.

The deadline for submitting manuscripts is March 31st, 2026.

Please contact Ruby Ru at ruby.ru@taylorandfrancis.com any queries and discount codes regarding this Article Collection.

To submit your papers to this Article Collection, please:

1. Check "yes" for the question, "Are you submitting your paper for a specific special issue or article collection?"
2. Select the relevant Article Collection from the drop-down menu under the question, "Special Issue or Article Collection Name."