Topical Collection "Phytonutrients in Food: From Traditional to Rational Usage"

A topical collection in Foods (ISSN 2304-8158). This collection belongs to the section "Plant Foods".

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College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
Interests: plant foods; polysaccharides; functional properties and stability; structural characterization; physicochemical properties; comprehensive utilization

Topical Collection Information

Dear Colleagues,

Plant-based foods contain a variety of nutrients that can meet almost all our nutritional needs (carbohydrates, proteins, lipids etc.). In addition, there are rich biologically active ingredients in plant-based foods which have many benefits to human health; these include polyphenols, terpenoids, flavonoids, carotenoids, limonoids, phytosterols and anthocyanins, among others. These active ingredients have special activities affecting human health, such as anti-inflammatory, anti-allergy, anti-aging, hypolipidemic and anti-diabetes. In recent years, several technologies related to the extraction, separation, identification, quantification and comprehensive utilization of phytonutrients in food have emerged.

We are interested in edible biologically active ingredients from plants—their source, extraction method, content, structure, molecular weight, the confirmation of a site of biological activity etc. All of these can influence compounds’ biological activities. We are also interested in exploring how these impact microbial ecology through the oral route by which the plant nutrients arrive in the human gut, the stability of the active ingredients in the gut as well as the mechanisms of absorption and metabolism.

This collection welcomes contributions focusing on biologically active ingredients from plants in foods. We hope this collection will advance the research on phytonutrients.

Prof. Dr. Quanhong Li
Collection Editor

Manuscript Submission Information

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  • plant food
  • plant-origin biologically active ingredients
  • biological properties
  • comprehensive utilization
  • food nutrition

Published Papers

This collection is now open for submission.
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