Antimicrobial, Antiviral and Antioxidant Potential of Extracts from Natural Product

Natural extracts are well known not only for their well-known antioxidant activity, but also due to their capacity to fight the microbial and viral infections. In last decades, their role has been investigated also to develop new phyto-therapeutic medicine with antioxidant activity, for the treatment of some pathologies of microbial or viral source. With their distinctiveness, natural extracts are used also to prolong the shelf life of fresh and manufactured foods, preserving their quality and safety. We should not forget that, alongside purely biochemical, biological and microbiological approaches, informatics and statistics today play an essential role in clarifying the mechanisms of the antioxidant, antimicrobial or antiviral action that these substances, or their individual molecules exert indeed. We invite you to contribute with your latest research findings or with a review article to this Special Issue, which will bring together current research and critical thinking on the different actions exhibited by natural extracts with demonstrated antioxidant, antimicrobial and/or antiviral activity, in vitro or in food systems.