Molecular Nutrition of Natural Compounds in Foods
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (31 January 2021) | Viewed by 7282
Special Issue Editor
Interests: marine bioactive compounds; redox medicine; anti-obesity; molecular nutrition; bioactive compound analysis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
“Molecular Nutrition of Natural Compounds in Foods” aims to cover the latest outstanding discoveries on health-promoting effects and related molecular mechanisms of bioactive compounds derived from foods. Molecular nutrition of natural compounds in foods is an interdisciplinary field which incorporates research on chemical characterization from foods, bioactive activities of those compounds, and the underlying mechanisms behind those health-promoting effects.
This Special Issue aims to present some of the most significant and recent investigations on health promotion effects of natural compounds derived from foods, such as reducing the risk of certain diseases, or improving health outcomes. This issue focuses on the potential pharmacological effects of bioactive compounds on cells, organs, and systems and the mechanisms behind these effects. The use of natural compounds has shown promising outcomes in treating chronic diseases, such as metabolic disorders. The knowledge that has been obtained from studies in the natural compounds in foods may translate into potential clinic treatments or more comprehensive diet guidance.
Prof. Dr. Sanggil Lee
Guest Editor
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Keywords
- Natural compounds
- Bioactive compounds
- Chronic diseases
- Health promotion effects
- Anti-inflammation
- Anti-obesity
- Oxidative stress
- Anticancer
- Antiaging
- Molecular mechanisms
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