Nutritional and Immunomodulatory Properties of Active Ingredients in Foods: Reacting with Gut Microbes
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: closed (31 January 2024) | Viewed by 2296
Special Issue Editors
Interests: functional foods; polysaccharide; immunomodulation; gut microbes
Special Issue Information
Dear Colleagues,
Active ingredients in foods are often polysaccharides, saponines, flavonoids, polyphenols and polypeptides. Many extracts from foods such as fish oil, tea polyphenols and curcumin show important roles in medicine and have been used in the clinic because of their nutritional and immunomodulatory properties. Gut microbes play important roles in these properties. They change the structure of the active ingredients through enzymatic reactions. On the other hand, the active ingredients can also change the abundance of gut microbes and metabolites. As we obtain these ingredients daily from our diet, it is important to further understand the role of gut microbes in active ingredients from foods, especially the nutritional and immunomodulatory properties. This Special Issue aims to gather original contributions including the reactions between the active ingredients from foods and gut microbes to help understand food’s function in our daily diet.
We look forward to your valued contribution.
Dr. Yun Chen
Dr. Peilong Yang
Guest Editors
Manuscript Submission Information
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Keywords
- functional foods
- natural products
- polysaccharides
- polypeptides
- polyphenols
- immunomodulatory properties
- nutritional properties
- gut microbes
