Supplements and Functional Food Products in Human Health
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: closed (31 August 2023) | Viewed by 19858
Special Issue Editor
Special Issue Information
Dear Colleagues,
Preventable diet-related disease is contributing to an increasing burden of disease in many areas and requires more attention from citizens and authorities. Biofortification, the inclusion of nutraceuticals in the diet and the taking of supplements are all strategies being adopted to bolster the contribution of diet to health and to address both macro- and micro-nutrient deficiencies. The role of food supplements is to enrich the diet with nutrients and/or bioactive compounds and to compliment a balanced diet, but they must be used judiciously. The role of the gut microbiota and its contribution to health is being increasingly recognised and foods with pre- and probiotics have been elevated in importance.
Nutraceuticals or functional foods are highly nutritious and associated with a number of powerful health benefits, such as improving cardiovascular health, stimulating the immune system, lowering cholesterol and preventing or treating disease, etc. There is a rigorous regulatory framework for both nutrition and health claims in most countries so that consumers are not misled.
Functional foods can include foods that have been either enriched or fortified to restore preprocessed nutrient levels (enriched flour), to improve the nutritional quality of an otherwise nutrient-deficient food (calcium in orange juice) or to resolve public health issues (vitamin D in milk, iodized table salt).
Increasingly, certain agricultural outputs are under the spotlight for being associated with disease, and, by modifying the rations being fed to food-producing animals, it is possible to enhance the concentration of micronutrients in the final products such as milk, meat and eggs to make them healthier for consumers.
This Special Issue will focus on supplements and functional food products; their properties, characteristics and role in human health.
Prof. Dr. Patrick Wall
Guest Editor
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
- dietary supplements
- functional foods
- health benefits
- functional properties
- bioactive compounds
- diet
- nutrients
- nutraceuticals
