Natural Bioactive Compounds and Foods of the Mediterranean Diet

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

Deadline for manuscript submissions: closed (15 January 2022) | Viewed by 16919

Special Issue Editors


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Guest Editor
Department of Food Science and Technology, University of West Attica, Athens, Greece
Interests: extraction of natural antioxidants from agricultural and industrial by-products; bioactive compounds; encapsulation; HPLC chromatography methods for the analysis of natural antioxidants; analysis of oils and fats
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Department of Food Science and Technology, University of West Attica, Athens, Greece
Interests: natural antioxidants; free radicals; oxidation; genetic polymorphisms; molecular techniques

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Guest Editor
Department of Food Science and Technology, University of West Attica, Athens, Greece
Interests: food analysis; analysis of natural products (lipids, antioxidants, vitamins, phenolics, minerals); biomolecular structure identification (phospholipids, triglycerides, etc.); food irradiation; effects of lipid and fatty acid composition on food quality; natural antioxidant extraction from agricultural and industrial residues; organoleptic properties (color and texture) measurement
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The Mediterranean Diet is inspired by the traditional diet of local populations of the Mediterranean basin and is recommended as a healthy dietary pattern that may reduce the risk of cardiovascular diseases, type 2 diabetes, and several cancer types. The principal aspects of this diet include proportionally high consumption of olive oil, legumes, wild plants, unrefined cereals, fruits, and vegetables, moderate to high consumption of fish, moderate consumption of dairy products (mostly cheese and yogurt), moderate wine consumption, and low consumption of non-fish meat products. Foods of the Mediterranean diet incorporate a plethora of natural bioactive substances (polyphenols, carotenoids, phenolic acids, tocopherols, vitamins, phytosterols, essential fatty acids, dietary fiber, etc.) that show important antioxidant activity, mainly through the mechanism of scavenging free radicals, the inhibition of the production of hydrogen peroxide, and the activation of endogenous defense mechanisms. Moreover, these bioactive compounds are nowadays incorporated into food products in order to enhance their nutritional and organoleptic properties as well as their shelf life and stability. In this context, the current Special Issue invites the submission of original research papers and review manuscripts related to the main natural products of the Mediterranean area and their health benefits, as well as to the characterization of natural bioactive compounds encountered in those foods and their potential application in different food products, mainly as a source of functional ingredients and as alternative, natural preservatives.

Dr. Irini F. Strati
Dr. Dimitra Houhoula
Prof. Dr. Vassilia J. Sinanoglou
Guest Editors

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Keywords

  • mediterranean diet
  • natural bioactive compounds
  • polyphenols
  • antioxidant activity
  • identification/characterization
  • health benefits
  • food culture
  • metabolic effects
  • gut microbiota
  • prevention of disease
  • quality of life
  • healthy food choices
  • functional ingredients

Published Papers (2 papers)

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Review

24 pages, 2202 KiB  
Review
Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products
by Stella A. Ordoudi, Maria Papapostolou, Nikolaos Nenadis, Fani Th. Mantzouridou and Maria Z. Tsimidou
Foods 2022, 11(5), 752; https://doi.org/10.3390/foods11050752 - 04 Mar 2022
Cited by 14 | Viewed by 6834
Abstract
Essential oils (EOs) find application as flavoring agents in the food industry and are also desirable ingredients as they possess preservative properties. The Mediterranean diet involves the use of a lot of herbs and spices and their products (infusions, EOs) as condiments and [...] Read more.
Essential oils (EOs) find application as flavoring agents in the food industry and are also desirable ingredients as they possess preservative properties. The Mediterranean diet involves the use of a lot of herbs and spices and their products (infusions, EOs) as condiments and for the preservation of foods. Application of EOs has the advantage of homogeneous dispersion in comparison with dry leaf use in small pieces or powder. Among them, Laurus nobilis (bay laurel) L. EO is an interesting source of volatiles, such as 1,8-cineole and eugenol, which are known for their preservative properties. Its flavor suits cooked red meat, poultry, and fish, as well as vegetarian dishes, according to Mediterranean recipes. The review is focused on its chemistry, quality control aspects, and recent trends in methods of analysis and activity assessment with a focus on potential antioxidant activity and applications to olive industry products. Findings indicate that this EO is not extensively studied in comparison with those from other Mediterranean plants, such as oregano EO. More work is needed to establish authenticity and activity methods, whereas the interest for using it for the preparation of flavored olive oil or for the aromatization and preservation of table oils must be further encouraged. Full article
(This article belongs to the Special Issue Natural Bioactive Compounds and Foods of the Mediterranean Diet)
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22 pages, 1567 KiB  
Review
Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects
by Krishan Kumar, Rahul Mehra, Raquel P. F. Guiné, Maria João Lima, Naveen Kumar, Ravinder Kaushik, Naseer Ahmed, Ajar Nath Yadav and Harish Kumar
Foods 2021, 10(12), 2996; https://doi.org/10.3390/foods10122996 - 04 Dec 2021
Cited by 73 | Viewed by 9363
Abstract
Mushrooms are well-known functional foods due to the presence of a huge quantity of nutraceutical components. These are well recognized for their nutritional importance such as high protein, low fat, and low energy contents. These are rich in minerals such as iron, phosphorus, [...] Read more.
Mushrooms are well-known functional foods due to the presence of a huge quantity of nutraceutical components. These are well recognized for their nutritional importance such as high protein, low fat, and low energy contents. These are rich in minerals such as iron, phosphorus, as well as in vitamins like riboflavin, thiamine, ergosterol, niacin, and ascorbic acid. They also contain bioactive constituents like secondary metabolites (terpenoids, acids, alkaloids, sesquiterpenes, polyphenolic compounds, lactones, sterols, nucleotide analogues, vitamins, and metal chelating agents) and polysaccharides chiefly β-glucans and glycoproteins. Due to the occurrence of biologically active substances, mushrooms can serve as hepatoprotective, immune-potentiating, anti-cancer, anti-viral, and hypocholesterolemic agents. They have great potential to prevent cardiovascular diseases due to their low fat and high fiber contents, as well as being foremost sources of natural antioxidants useful in reducing oxidative damages. However, mushrooms remained underutilized, despite their wide nutritional and bioactive potential. Novel green techniques are being explored for the extraction of bioactive components from edible mushrooms. The current review is intended to deliberate the nutraceutical potential of mushrooms, therapeutic properties, bioactive compounds, health benefits, and processing aspects of edible mushrooms for maintenance, and promotion of a healthy lifestyle. Full article
(This article belongs to the Special Issue Natural Bioactive Compounds and Foods of the Mediterranean Diet)
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