Trends and Prospects in the Role of Bioactive Compounds in Food and Human Health
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 11 October 2024 | Viewed by 29
Special Issue Editors
Interests: bioactive compounds; medicinal chemistry; oxidative stress; inflammation; diabetes; obesity; structure-activity relationships
Interests: medicinal chemistry; drug discovery; inflammation; oxidative stress; diabetes; obesity; phenolic compounds
Special Issues, Collections and Topics in MDPI journals
Interests: medicinal chemistry; inflammation; endocrine-disrupting chemicals; nanoparticles; oxidative stress; diabetes
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Bioactive compounds play a pivotal role in food, contributing not only to sensory attributes but also to promoting human health. These compounds, commonly found in fruits, vegetables, and whole grains, exhibit properties that go beyond basic nutrition. Among them, bioactive compounds, including (poly)phenolic molecules, contribute to the diverse colors, flavors, and aromas of foods. Beyond sensory aspects, these chemical entities are linked with a multitude of biological activities, including antioxiadant, anti-inflammatory, anti-diabetic and anti-obesogenic properties.
Understanding the dynamic interplay between these compounds and human physiology is a key focus of contemporary food science research. Ongoing research in this field is essential for unlocking the full potential of these compounds and promoting the development of nutritious and functional food products. Addressing the latest trends and research prospects, this Special Issue welcomes contributions that delve into advancements in the bioavailability and health effects of these compounds. With insights into regulatory aspects and market perspectives, this Special Issue aims to guide researchers in shaping the future of food innovation and nutrition.
Dr. Carina Proença
Dr. Eduarda Fernandes
Dr. Marisa Freitas
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
- bioactive compounds
- phenolic compounds
- antioxidants
- oxidative stress
- biological activities
- food
