Functional Foods and Supplements: Special Focus on Mechanisms of Action and Potential Clinical Application

Dear Colleagues,

Food-related diseases represent a medical emergency worldwide, with obesity, diabetes, cardiovascular diseases, neurodegenerative diseases, and cancer as predominant pathologies because of inappropriate dietary styles. The condition of low-grade chronic inflammation represents the common pathogenic denominator of the above pathologies, along with an alteration of the gut microbiota. Furthermore, food-related diseases accelerate human ageing, also characterized by the so-called inflammageing, multiple immune alterations, gut dysbiosis, and lack of minerals and vitamins. Therefore, functional foods and supplements are used to mitigate the progression of both food-related diseases and ageing. In this Special Issue, special emphasis will be placed on prebiotics, probiotics, polyphenols, beta-glucans, minerals, and vitamins administered either as single compounds or in combination or integrated into food (functional foods). With the aim of providing novel information to readers and increasing the general knowledge of Medical Doctors and Nurses, mechanisms of action exerted by functional foods and supplements will be expanded, with special reference to the immune system and the gut microbiota function.

Prof. Dr. Emilio Jirillo
Prof. Dr. Omar Cauli
Dr. Luigi Santacroce
Guest Editors

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