Natural Products in Food: Chemical Structure, Extraction and Isolation, and Biological Activity
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: 31 May 2024 | Viewed by 1842
Special Issue Editors
Interests: natural product chemistry; chemical database construction; extraction and isolation; structure elucidation and bioactivity evaluation; food analysis and quality control
Interests: active substance delivery; food preservation; food packaging
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Natural products, which are a class of secondary metabolites derived from plants, animals, and microorganisms, have become relevant functional food components. Due to their wide range of biological activity and low toxicity, natural products in food have become a popular topic for regulating health and preventing chronic diseases. The chemical structure, extraction and isolation and biological activity of the chemical constituents of food are of great significance to the research and development of functional and medicinal food.
The area of “natural products in food” is, thus, of great interest and is under ongoing investigation and constant innovation.
For this reason, this Special Issue of Foods is focused on the chemical analysis, chemical database construction, rapid extraction and isolation technology of active chemical constituents of foods. At the same time, various experimetal and computeral approaches used for the active evaluation of natural products in food will also be presented. In this Special Issue, original research articles and reviews are welcome.
Potential topics include, but are not limited to, the following:
- Chemical analysis and database construction, including flavonoids, polyphenol, saponin, and carotenoids;
- Novel extraction methods, including ultrasonic- or microwave-assisted exaction, and solid-phase extraction;
- Rapid isolation technology, including 2D or 3D chromatography, supercritical fluid chromatography, and countercurrent chromatography;
- Bioactivity evaluation and application, including anti-oxidant, anti-tumor, anti-diabetes, and antibacterial activities;
- Drug discovery and active mechanisms, including bioinformatics and network analysis, in vitro and in vivo methods.
Dr. Yan Ding
Dr. Jingran Bi
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
- chemical analysis
- structure elucidation
- database construction
- novel extraction
- rapid isolation
- bioactivity evaluation
- active mechanism
