Special Issue "Functional Foods and Human Health II"
Deadline for manuscript submissions: closed (10 May 2022) | Viewed by 3560
Interests: healthy diet; human nutrition; functional food; food hygiene
Special Issues, Collections and Topics in MDPI journals
Special Issue in Applied Sciences: Functional Foods in Disease Prevention and Health Promotion
Special Issue in International Journal of Environmental Research and Public Health: Eating Behaviour and Food Safety, Physical Fitness and Health
Special Issue in Hygiene: Food Hygiene and Human Health
Special Issue in International Journal of Environmental Research and Public Health: Child Physical Activity and Health
Special Issue in Applied Sciences: Feature Review Papers in ‘Food Science and Technology’ Section
Topics: Applied Sciences in Functional Foods
Topics: Applied Sciences in Functional Foods - 2nd Volume
At present, it is becoming very important for people to maintain health and wellness, primarily by strengthening the immune system. This can be achieved by lifestyle changes, including a diet based on foods with a beneficial effect on health. Functional foods are food products that offer health benefits that extend beyond their nutritional value. They may protect against disease, prevent nutrient deficiencies, and promote proper growth and development. Moreover, these benefits should not only be declared, but proven in clinical trials. Although there is no official definition of a functional food, the market of so-called products currently shows the highest growth rate. The concept of functional food originated in Japan in the 1980s when government agencies started approving foods with proven benefits in an effort to better the health of the general population. Functional foods, also known as nutraceuticals, may by enriched with valuable nutrients or other bio-active substances, or the natural products may contain high levels of these (referred to as “super foods”).
Science and technology go hand in hand in the development of new types of functional foods. The most urgent goal seems to be the work on confirming the impact of bio-active substances that are or may become food ingredients, and which alone or in synergistic action with the whole matrix (i.e., the food product) will be able to strengthen the human immune system to fight pathogens and cancer and beneficially influence metabolism. This is important for every individual, as well as for public health. It requires a great deal of work and presents an opportunity for interesting and necessary research for scientists in the fields of biology, food technology, medicine, dietetics, and animal husbandry and agronomy. We expect that many interesting works will be created in this respect, the results of which will be disseminated and published in this special issue.
Prof. Dr. Wojciech Kolanowski
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.
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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2300 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.
- functional food
- bio-active substances
- immune system