Dietary Phytochemicals Analysis in Food Research
A special issue of Molecules (ISSN 1420-3049).
Deadline for manuscript submissions: closed (31 January 2024) | Viewed by 176
Special Issue Editors
2. Centre for Nutrition and Food Sciences, ARC Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4068, Australia
Interests: phytochemicals; UPLC; LC-MS; HPLC analysis; antioxidants
Special Issues, Collections and Topics in MDPI journals
Interests: phytochemicals; UHPLC-PDA-MS; bioactivities
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Foods derived from plants, such as fruits, vegetables, and grains, contain phytochemicals. There are many classes of phytochemical compounds [polyphenols (anthocyanins, flavonoids, phenolic acids, tannins, etc.), and carotenoids (mainly beta-carotene, lycopene, lutein, cryptoxanthin, etc.], tocopherol (vitamin E), and glucosinolates. Consumption of total phytochemicals is strongly correlated with the prevention of chronic diseases and enhancement of health. Carotenoids and polyphenols act as powerful antioxidants that scavenge radicals and reduce oxidative damage. The Food Composition Databases (USDA, Phenol Explorer, and Euro FIR-eBASIS) provide extensive data on the plant-based phytochemicals found in foods. However, the phytochemical content of foods differs substantially based on their growth, harvest, and processing conditions. It is possible to overestimate phytochemical intakes by ignoring the processes by which foods are produced and their impact on phytochemical levels. Moreover, the ‘parent’ phenolic compound contained in food just prior to ingestion is not necessarily the same compound to which gut tissues encounter during digestion. Also, some phytochemicals, as the glucosinolates, may have a dual role as beneficial nutrients and antinutrients. Genetic heterogeneity between individuals can lead to differences in the absorption and metabolism. To improve consumer health and well-being, we invite researchers to submit their findings on dietary phytochemicals analysis in food research using conventional or novel methodologies.
Prof. Dr. Dharini Sivakumar
Dr. Luísa Barreira
Guest Editors
Manuscript Submission Information
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Keywords
- phenolics
- anthocyanins
- flavonoids
- glucosinolates
- carotenoids
- bioavailability
