Special Issue "Functional Foods in Disease Prevention and Health Promotion: Volume II"

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 30 April 2023 | Viewed by 1463

Special Issue Editor

Special Issue Information

Dear Colleagues,

A healthy diet is one of the essential conditions for a healthy lifestyle. However, in order to implement a healthy diet, it is necessary to have access to food of a high nutritional value that contain significant amounts of health-promoting ingredients with preventive effects against the so-called lifestyle diseases, which are rapidly spreading in today’s world. These include cardiovascular diseases, such as atherosclerosis and hypertension, diabetes, cancer, and depression, and also entail a generalized decline in immunity, consequently increasing the body’s susceptibility to bacterial and viral infections. Many natural food ingredients can lower the risks to individual health, such as polyphenols, omega-3 LC PUFA, vitamins, minerals, and many other bioactive substances of plant and animal origins.

Science and technology work in parallel in the context of food enhancement in terms of both the preservation and enhancement of the nutritional values and desirable health influences of food products. There is an urgent need for evidence confirming the effects of the bioactive substances that are, or could be developed into, food ingredients, and which of these—whether alone or in synthesis with the entire matrix (i.e., a food product)—can strengthen the human immune system’s capacity to fight diseases and yield positive effects on the metabolism. While collecting this evidence will require a great deal of work, it also provides scientists in the fields of biology, food technology, medicine, dietetics, animal husbandry, and agronomy with an opportunity to conduct innovative and much-needed research. We anticipate that many interesting papers from these fields of research will be submitted to this Special Issue, in which the results will be published and disseminated.

Prof. Dr. Wojciech Kolanowski
Guest Editor

Manuscript Submission Information

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  • health-promoting ingredients
  • bioactive substances
  • disease prevention
  • functional food

Published Papers (1 paper)

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A Review of the Relationship between Gut Microbiome and Obesity
Appl. Sci. 2023, 13(1), 610; https://doi.org/10.3390/app13010610 - 02 Jan 2023
Cited by 1 | Viewed by 1304
Obesity is a rapidly growing problem of public health on a worldwide scale, responsible for more than 60% of deaths associated with high body mass index. Recent studies underpinned the augmenting importance of the gut microbiota in obesity. Gut microbiota alterations affect the [...] Read more.
Obesity is a rapidly growing problem of public health on a worldwide scale, responsible for more than 60% of deaths associated with high body mass index. Recent studies underpinned the augmenting importance of the gut microbiota in obesity. Gut microbiota alterations affect the energy balance of the host organism; namely, as a factor affecting energy production from the diet and as a factor affecting host genes regulating energy expenditure and storage. Gut microbiota composition is characterised by constant variability, and is affected by several dietary factors, suggesting the probability that manipulation of the gut microbiota may promote leaning or prevent obesity. Our narrative review summarizes the results of recent years that stress the effect of gut microbiota in the development of obesity. It investigates the factors (diet, dietary components, lifestyle, and environment) that might affect the gut microbiota composition. Possible strategies for the prevention and/or treatment of obesity include restoring or modifying the composition of the microbiota by consuming prebiotics and probiotics, fermented foods, fruits, vegetables, and avoiding foods of animal origin high in saturated fat and sugar. Full article
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