Oceanography

How inappropriate to call this planet Earth when it is quite clearly Ocean (Arthur C. Clarke). Life has been originated in the oceans, human health and activities depend from the oceans and the world life is modulated by marine and oceanic processes. From the micro-scale, like coastal processes, to macro-scale, the oceans, the seas and the marine life, play the main role to maintain the earth equilibrium, both from a physical and a chemical point of view. Since ancient times, the world's oceans discovery has brought to humanity development and wealth of knowledge, the metaphors of Ulysses and Jason, represent the cultural growth gained through the explorations and discoveries. The modern oceanographic research represents one of the last frontier of the knowledge of our planet, it depends on the oceans exploration and so it is strictly connected to the development of new technologies. Furthermore, other scientific and social disciplines can provide many fundamental inputs to complete the description of the entire ocean ecosystem. Such multidisciplinary approach will lead us to understand the better way to preserve our "Blue Planet": the Earth

The First Global Integrated Marine Assessment: World Ocean Assessment I

We used satellite-derived sea-surface-temperature (SST) data along with in-situ data collected along a meridional transect between 18.85 and 20.25°N along 69.2°E to describe the evolution of an SST filament and front during 25 November to 1 December in the northeastern Arabian Sea (NEAS). Both features were ∼ 100 km long, lasted about a week and were associated with weak temperature gradients (∼ 0.07°C km⁻¹). The in-situ data were collected first using a suite of surface sensors during a north–south mapping of this transect and showed the existence of a chlorophyll maximum within the filament. This surface data acquisition was followed by a high-resolution south–north CTD (conductivity–temperature–depth) sampling along the transect. In the two days that elapsed between the two in-situ measurements, the filament had shrunk in size and moved northward. In general, the current direction was northwestward and advected these mesoscale features. The CTD data also showed an SST front towards the northern end of the transect. In both these features, the chlorophyll concentration was higher than in the surrounding waters. The temperature and salinity data from the CTD suggest upward mixing or pumping of water from the base of the mixed layer, where a chlorophyll maximum was present, into the mixed layer that was about 60 m thick. A striking diurnal cycle was evident in the chlorophyll concentration, with higher values tending to occur closer to the surface during the night. The in-situ data from both surface sensors and CTD, and so also satellite-derived chlorophyll data, showed higher chlorophyll concentration, particularly at sub-surface levels, between the filament and the front, but there was no corresponding signature in the temperature and salinity data. Analysis of the SST fronts in the satellite data shows that fronts weaker than those associated with the filament and the front had crossed the transect in this region a day or two preceding the sampling of the front

Antioxidant Properties of Natural Products: A Themed Issue in Honor of Professor Isabel C.F.R. Ferreira

It would be almost impossible to discuss natural products without mentioning the extensive knowledge that Professor Isabel C.F.R. Ferreira has contributed to this field. She has been an instrumental scientist in the development and dissemination of information about these products; throughout her career as a researcher, she explored more than 300 food matrices, including plants and mushrooms, as possible sources of these natural compounds. In her studies, the determination of the bioactive properties of the developed extracts and identified molecules from natural matrices stand out.Antioxidant properties are essential to break the oxidation chain that can occur in an organism, for example, in the human body, or on a substrate, such as in food. In organisms, the oxidative process may be responsible for the generation of free radicals that attack cells, which leads to the development of serious diseases, such as cardiovascular and neurological disorders. The intake of compounds with antioxidant capacities can provide beneficial health effects. In food, oxidation can lead to the loss of product quality due to the deterioration of chemical, physical, and sensory characteristics. Natural products with antioxidant activity can add value to food products due to their functional properties and health benefits.Given the importance of minimizing oxidative processes, several authors have been looking for new compounds with antioxidant activity. In this context, plants, mushrooms, and marine and bee products, among others, may have several classes of compounds in their chemical composition that exert this bioactivity, such as vitamins, polyphenols, organic acids, and pigments. In this Special Issue, Antioxidants Properties of Natural Products: A Themed Issue in Honor of Professor Isabel C.F.R. Ferreira, 23 selected studies explore different food matrices as sources of bioactive molecules with potential use as natural products with several functionalities, including antioxidants properties