The Benefits of Food Extracts for Human Health
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: 20 July 2024 | Viewed by 2364
Special Issue Editors
Interests: production and characterization of functional ingredients and food; the valorization of agro-industrial by-products; evaluation of bioaccessibility; gastrointestinal microbiota; biomarkers; genotoxicity mechanisms
Special Issues, Collections and Topics in MDPI journals
Interests: biotechnology and biochemistry; development and compositional characterization and validation of bioactivity of functional ingredients (proteins and biopeptides, antioxidants, probiotics, prebiotics, and antimicrobials); development of novel functional foods; obtain high-added value products; microbiology and biochemistry
Special Issues, Collections and Topics in MDPI journals
Interests: genotoxicity; cytogenetics; microRNAs; DNA damage and response
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Given the growing research in relation to nutrition and health, certain commodities, such as bioactive-compound-rich fruits and vegetables (BCs), have emerged as having potential health advantages. Foods have long been thought to contribute to health promotion due to their bioactive compounds. The efficient recovery of these BCs, as well as the determination of their effectiveness in marketed goods have been significant obstacles for researchers and food chain participants seeking to produce products that benefit human health. In addition, food extracts are good candidates to replace synthetic substances, which are often thought to have toxicological and carcinogenic consequences due to their natural origin.
The goal of this Special Issue is to highlight existing evidence regarding the various potential benefits of food extract consumption, with a focus on in vivo studies and epidemiological studies, bioavailability and bioaccessibility, and the use of food extracts to improve the nutritional and health-related properties of foods.
Dr. Marta Isabel Correia Coelho
Dr. Manuela Pintado
Dr. António Sebastião Rodrigues
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
- food extracts
- clean label
- green extraction
- bioactive compounds
- bioaccessibility
- bioavailability
- pigments
- health promotion
- gastrointestinal digestion
