Special Issue "Antioxidant and Nutritional Evaluations of Food and Their Applications in the Prevention and Treatment of Chronic Diseases"
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: 15 December 2023 | Viewed by 758
Special Issue Editors
Interests: applied nutrition; polyphenols; antioxidant activity; omega-3; retinoic acid; novel foods; food chemistry; cancer biology; hypertension; breast tissue microbiota; gut microbiota; omega-3 and microbiota
Special Issues, Collections and Topics in MDPI journals
Interests: omega-3 fatty acids; food science; nutrition; biochemistry; functional foods; food security
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
According to the World Health Organization, noncommunicable chronic diseases still kill 41 million people each year (74% of all deaths globally). Among the risk factors, metabolic risk factors are included, such as: raised blood pressure, overweight/obesity, hyperglycemia, and hyperlipidemia. Metabolic risk factors are closely related to eating habits, and adherence to dietary guidelines is still too low in the general population. Additionally, many processed and ultra-processed foods still contain high levels of salt, saturated fat, and free sugars, and they are low in fiber, antioxidant compounds, vitamins, minerals, and unsaturated fatty acids. The nutritional enhancement of commercial foods, although it has improved in recent years, still needs evaluation and further efforts towards healthier and plant-based alternatives. The sensory characteristics’ improvement of the nutritionally valuable foods could be a viable strategy to enhance consumer compliance to dietary guidelines.
The present Special Issue aim to collect papers concerning: the large-scale nutritional and antioxidant evaluation of commercial foods; the nutritional and antioxidant enhancement of commercial foods; the use of innovative ingredients and processes to improve the nutritional and antioxidant characteristics of commercial foods; the use of innovative ingredients and processes to improve the sensory characteristics of nutritionally valuable foods.
Dr. Lara Costantini
Dr. Nicolò Merendino
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
- noncommunicable chronic diseases
- prevention
- dietary guideline
- antioxidants
- processed and ultra-processed foods
- salt
- saturated fat
- free sugars
- fibers
- sensory characteristics
