Functional Foods: Bioactivity and Potential Health Effects
Deadline for manuscript submissions: 20 June 2024 | Viewed by 1912
Interests: nutrition and dietetics; functional foods; health-related effects of bioactive compounds; conjugated fatty acids; vitamin K; atherosclerosis; in vivo studies on animal models, e.g., genetically modified mice
Interests: nutrition; molecular bilogy; nutrigenomics; atherosclerosis; calory restriction; in vivo studies on animal models
This Special Issue entitled “Functional Foods: Bioactivity and Potential Health Effects” brings together research on the health-related effects of potential functional food products, as well as applied research into healthy foods and biologically active food ingredients. Functional foods are foods that offer health benefits beyond their nutritional value. Food with increased health quality is important not only in order to maintain health but also to reduce the risk of disease. This Special Issue will be of interest to scientists, but above all health-conscious consumers. Functional foods can be considered in two categories: conventional, e.g., fruits, vegetables, seeds, legumes or fermented foods; and mofified, e.g., fortified dairy products, milk alternatives, cereal, juice or eggs. In addition to nutrient-rich ingredients, these also include foods fortified with vitamins, minerals, probiotics, and fiber. Functional foods may also prevent nutrient deficiencies as well as promote proper growth and development.
Subjects that will be discussed in this Special Issue will focus on bioactive compounds present in both natural plant and animal origin foods, designing functional products, and the verification of foods’ potential health-related properties in biological studies on animal models and/or in human studies.
Dr. Magdalena Franczyk-Zarow
Prof. Dr. Renata Kostogrys
Manuscript Submission Information
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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
- functional food
- plant and animal origin bioactive compounds
- nutraceuticals (plant bioactives, dietary fibre, probiotics, prebiotics, functional lipids, bioactive peptides, vitamins, antioxidants, minerals, botanicals)
- health-realted effects
- potential health benefits
- disease prevention
- non-communicable diseases
- animal research
- human studies