Special Issue "Bioactive Ingredients in Functional Foods: Molecular Nutrition Mechanisms and Disease Prevention"
Deadline for manuscript submissions: 15 December 2023 | Viewed by 1284
Interests: food chemistry; nutraceuticals; functional foods; disease prevention
Special Issues, Collections and Topics in MDPI journals
Interests: animal models; functional foods; toxicology
Bioactive food ingredients are non-essential substances found in foods that can modulate one or more metabolic processes, resulting in enhanced health. More than ever, functional diets have attracted bioactive ingredients as an alternative to conventional treatments of many diseases.
Components of functional foods are usually present in different forms, such as glycosylated, esterified, thiolylated, or hydroxylated forms. In particular, bioactive food ingredients are believed to be found mainly in plant foods, such as whole grains, fruits, and vegetables. Similarly, animal products such as milk, fermented milk products, and cold-water fish also contain bioactive components such as probiotics, conjugated linolenic acid, long-chain omega-3 polyunsaturated fatty acid, and bioactive peptides.
Chronic diseases (including diabetes mellitus, metabolic syndrome, cardiovascular disease, cancer and neurodegenerative diseases) and inflammatory-based diseases (such as rheumatoid arthritis, osteoarthritis, and Crohn’s disease) are life-long conditions that significantly impact quality of life. Bioactive food ingredients have increasingly become attractive alternatives to ameliorate some of the risk factors and symptoms associated with these chronic conditions.
This Special Issue aims to provide an overview of the current knowledge pertaining to the main molecular mechanisms that connect nutritional intake to chronic disease prevention.
Dr. Luisa Pozzo
Dr. Andrea Vornoli
Dr. Vincenzo Longo
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.
- bioactive compounds
- functional foods
- disease prevention
- chronic diseases
- molecular mechanisms