New Advances in Functional Foods and Nutraceuticals

Dear Colleagues,

It is well known that diet influences the development of health conditions like cardiovascular diseases, cancer and other metabolic disorders, whose incidence has alarmingly increased over time. In this sense, the scientific community has been dedicated in recent years to the search for innovative functional ingredients for the development of food products with added-value properties or nutraceuticals that could prevent or counteract those diseases. Whether from vegetable, animal or marine sources, nature is full of compounds with known bioactive properties and many other potential candidates that are yet to be discovered or thoroughly explored.

This Special Issue intends to present recent developments in functional food and nutraceutical research, including studies regarding underexplored or new functional compounds, such as innovative food products or nutraceuticals developed to deliver bioactive compounds. Submissions of current advances in delivery systems of functional compounds that could increase their bioavailability and/or bioaccessibility, a drawback often associated with nutraceuticals, are also welcomed, as well as other new technologies or methodologies applied to the development of functional foods or nutraceuticals, including extraction processes of bioactive compounds.

Dr. Ana Fontes
Dr. Lígia Pimentel
Guest Editors

Manuscript Submission Information

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