Advance in Biological Activities of Functional Food—Second Edition
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: 20 August 2024 | Viewed by 676
Special Issue Editors
2. Centro de Química Estrutural, Institute of Molecular Sciences, Universidade de Lisboa, 1749-016 Lisboa, Portugal
Interests: biochemistry; bioactive compounds; phenolic compounds; cholesterol intestinal absorption; herbal infusions; macroalga bioactivity; enzyme activity; cell FTIR spectroscopy; membrane separation processes
Special Issues, Collections and Topics in MDPI journals
Interests: nutritional biochemistry; bioactive compounds; phenolic compounds; cholesterol intestinal absorption; herbal infusions; macroalga bioactivity; metabolomics; enzyme activity
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Given the success of the first edition of “Advance in Biological Activities of Functional Food”, we are pleased to announce a second edition of this Special Issue.
There has been a strong increase in the consumption of functional foods during the last decade, as people are becoming increasingly concerned about their health and about the relationship between nutrition and human well-being. Countless researchers have sought to determine the biological effects of the several functional foods consumed in human diet, as well as that of its constituents, which differ from the nutritional components. To accept these foods as functional, they must demonstrate proven health benefits, mainly through in vivo studies and with the use of cutting-edge technologies. Research exploring the effect of functional foods and their bioactive molecules at cellular level is welcome.
The aim of this Special Issue is to identify the effect of the food’s entire matrix and bioactive compounds in several biochemical pathways in the cell metabolism of both healthy and laboratory model diseases cells. It is hoped that these studies will provide a better understanding of functional foods claims and thus influence their consumption. The findings presented here will also support the development of new functional foods.
Dr. Rita Pacheco
Dr. Maria Luisa Serralheiro
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
- post-digestion bioactivity
- bioactive compounds bioavailability
- disease prevention
- health benefits
- bioactivities
- cell proteomic effect
- cell metabolomic effect
