Research on Bioactive Compounds and Toxicology in Functional Food

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (29 April 2024) | Viewed by 620

Special Issue Editors


E-Mail Website
Guest Editor
Department of Nutrition and Dietetics, School of Health Sciences, University of Peloponnese, Kalamata, Greece
Interests: nutrition and health; bioactive compounds; functional foods; bioavailability and bioactivity; in vitro digestion

E-Mail Website
Guest Editor
Department of Nutrition and Dietetics, School of Health Sciences, University of Peloponnese, Kalamata, Greece
Interests: nutrition; dietary patterns; genetic susceptibility; gene-diet interactions; toxic agents; metabolic diseases

Special Issue Information

Dear Colleagues,

Functional foods are gaining popularity as consumers become increasingly aware of the link between diet and health. In this context, bioactive compounds have received increasing attention as key components of functional foods that impart desirable physiological effects related to health enhancement or disease prevention. Furthermore, consumers’ demand for natural and sustainable food and beverage products has aroused scientific interest towards the exploration of new sources of bioactive compounds that include plant, animal, marine, and agro-food wastes. However, the launch of new products in the market with added value in terms of health should be endorsed by strong scientific support regarding their safety. Toxicology studies should demonstrate the absence of toxic effects and offer guidance regarding the dosage of bioactive compounds that promote and ensure consumer health.

In this Special Issue, you are invited to contribute original research articles or comprehensive reviews related but not restricted to:

  • Advanced techniques for the extraction, characterization, identification, and quantification of bioactive compounds;
  • In vitro, cell studies and clinical trials that elucidate the biological activities of bioactive compounds/functional foods;
  • Emerging technologies for the incorporation of bioactive compounds in food;
  • Safety, toxicological, and allergenic aspects of functional food.

Dr. Konstantina Argyri
Dr. Maria Dimitriou
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 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.

Keywords

  • functional foods
  • bioactive compounds
  • toxic agents
  • nutrition
  • toxicology
  • health

Published Papers

There is no accepted submissions to this special issue at this moment.
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