Nutraceuticals and Functional Foods
A section of Foods (ISSN 2304-8158).
Section Information
Papers that qualify for the Section “Nutraceuticals and Functional Foods” are papers focused on molecules of nutritional and nutraceutical interest which fit into the following categories: research focused on the study of nutraceuticals (phytocomplexes if of vegetal origin, or secondary metabolites when originating from an animal matrix), active compounds present in vegetable- and animal-origin matrices (foods, byproduct recovery, waste recovery and reuse, botanicals, natural products), in the form of extracts, pure compounds or mixtures. The study of nutraceuticals and functional foods should cover studies addressed at physical and chemical properties of bioactive compounds, their identification and quantification in foods, vegetal matrices, products thereof, waste recovery and use as supplements/nutraceuticals, food preparations, complex food matrices, natural products, studies in vitro, in cells, and in animals, as well as the mechanism of action of food supplements and nutraceuticals in humans substantiating their beneficial effect on health conditions including bioavailability studies and health proactive effect.
In conclusion, papers should be innovative either in approach or in methods used. The significance of the results either for the science community or for food industry applications should also trigger the interest of readers.
Keywords
- Food supplements
- Phytocomplexes and their properties and extraction
- Pool of secondary metabolites and their action
- Food contaminants
- Nutraceuticals
- Prevention and use as medicinal food/supplements
- Clinical data supporting efficacy of nutraceuticals
- In vitro and in vivo data
- Therapeutic beneficial effects of nutraceuticals and functional foods
- Clinical test substantiating effect and mechanism of action
- Formulation
- Natural products
- Analytical aspects
- Mechanism of action
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- Bioactive Compounds, Antioxidants, and Health Benefits – Volume II (Deadline: 10 June 2023)
- Current Research on Probiotics and Fermented Products (Deadline: 10 June 2023)
- Functional Food and Safety Evaluation (Deadline: 15 June 2023)
- Functional Properties of Foods and Beverages (Deadline: 20 June 2023)
- Novel Extraction Technologies for Development of Functional Ingredients (Deadline: 30 June 2023)
- Quality Evaluation and Functional Food Development of Cereals, Pseudocereals and Pulse Products, Volume II (Deadline: 30 June 2023)
- Advance in Biological Activities of Functional Food (Deadline: 30 June 2023)
- Technological Strategy for Fermented Food and Its By-Products Utilization and Upcycling (Deadline: 5 July 2023)
- Bioactive and (Poly)Phenolic Compounds: Characterization & Properties into Food and Health Benefits (Deadline: 10 July 2023)
- Phytochemicals in Foods: From Molecular Properties to Biological Functions (Deadline: 12 July 2023)
- Prospects for Human Health and Precise Nutrition - Biotechnology and Value-Added Processing in the Development of Novel and Traditional Functional Foods (Deadline: 14 July 2023)
- Exploitation of Plant Species for the Development of Functional Foods, Supplements and Nutraceuticals (Deadline: 17 July 2023)
- Plant-Derived Dietary Fiber and Gut Microbiota Regulation (Deadline: 30 July 2023)
- Antioxidant and Anti-metabolic Disorder Effects of Food Extract and Development of Functional Food (Deadline: 31 July 2023)
- Bioactivity of Protein Hydrolysates Extracted from Foods (Deadline: 1 August 2023)
- Advances in Functional Compounds from Fermented Foods (Deadline: 5 August 2023)
- Natural Bioactive Compounds from Foods: Extraction Technologies, Physicochemical Properties and Health Benefits (Deadline: 10 August 2023)
- Natural Products in Food: Chemical Structure, Extraction and Isolation, and Biological Activity (Deadline: 15 August 2023)
- Food Supplements and Nutraceuticals: Current Evidence and Future Perspectives in Human Health (Deadline: 23 August 2023)
- Plant Extracts as Functional Food Ingredients (Deadline: 25 August 2023)
- Natural Bioactive Compounds with Antioxidant/Anticancer/Antiaging Proprieties in Foods for Promoting Animal and Human Health (Deadline: 31 August 2023)
- Designing Cereal and Legume Based Foods with Improved Nutritional Properties (Deadline: 31 August 2023)
- Editorial Board Members’ Collection Series in “Plant Food Extracts and Phytochemicals” (Deadline: 31 August 2023)
- The Effects of Functional Foods in Obesity-Associated Metabolic Diseases Volume II (Deadline: 5 September 2023)
- Rise of Plant-Based Functional Foods (Deadline: 15 September 2023)
- Honeys and Bee Products: Physicochemical, Biological and Nutritive Properties (Deadline: 18 September 2023)
- Influences of Probiotics and Fermented Foods on Gut Microbiota and Host Health (Deadline: 20 September 2023)
- Functional Foods: Process Technology, Beneficial Effects and Interaction with Gut Microbiota (Deadline: 20 September 2023)
- Health Foods: Molecular Nutrition Mechanisms and Product Development (Deadline: 20 September 2023)
- Plant and Fungal Metabolites as Prophylactic Food in Civilization Diseases Such as Depression, Diabetes, Hypertension, Obesity (Deadline: 20 September 2023)
- New Insights into Nutraceuticals in the Prevention of Metabolic Syndrome (Deadline: 25 September 2023)
- The Development of New Functional Foods and Ingredients (Deadline: 25 September 2023)
- Utilization of Plant Foods as Functional Ingredient (Deadline: 25 September 2023)
- Natural Compounds Extracted from Foods and Their Health Benefits (Deadline: 30 September 2023)
- Carbohydrates and Intestinal Health (Deadline: 30 September 2023)
- The Health Benefits of Food-Derived Bioactive Ingredients (Deadline: 5 October 2023)
- Research Progress on Processing of Seafood and Function of Its Bioactive Ingredients (Deadline: 15 October 2023)
- Natural Bioactive Compounds from Fruits and Vegetables: Extraction Technologies, Physicochemical Properties and Health Benefits (Deadline: 15 October 2023)
- Mediterranean Diet: Promoting Health and Sustainability (Deadline: 20 October 2023)
- Advances in Encapsulation and Controlled Release of Food Bioactive Components (Deadline: 20 October 2023)
- Potential and Challenges of Plant-Based Bioactive Compounds as Functional Food Ingredients (Deadline: 25 October 2023)
- Development of Functional and Fortified Foods (Deadline: 31 October 2023)
- Advances in Bioactive Compounds from Food on Human Health (Deadline: 31 October 2023)
- Sensory Evaluation and Physicochemical Characterization of New Functional Food (Deadline: 10 November 2023)
- Functional Properties of Food Source Probiotics (Deadline: 10 November 2023)
- Bioactive Compounds in Foods: Functional Properties, Health Benefits and Disease Prevention (Deadline: 15 November 2023)
- Cold – Pressed Oils and Use of By-Products of Oil Pressing in Food Applications (Deadline: 20 November 2023)
- Advanced Researches on Functional Lipids (Deadline: 22 November 2023)
- Advances and Trends of Alternative Nutrients in Food (Deadline: 25 November 2023)
- Application of Bioactive Compounds and Their Micro/Nano Encapsulation in Food (Deadline: 30 November 2023)
- Antioxidant Compounds in Functional Foods and Their Benefits for Human Health (Deadline: 10 December 2023)
- Antioxidant and Nutritional Evaluations of Food and Their Applications in the Prevention and Treatment of Chronic Diseases (Deadline: 15 December 2023)
- The Apprehension of Phenolic Compounds and Delivery of Health Properties through Fermented Food Products (Deadline: 15 December 2023)
- Utilization of Value-Added Products from Food Residues and Waste (Deadline: 15 December 2023)
- Development and Assessment of Healthy Properties of Eggs and Egg Products Designed as Functional Foods (Deadline: 20 December 2023)
- Probiotic Products as Functional Foods (Deadline: 22 December 2023)
- Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products (Deadline: 31 December 2023)
- Bioactive Ingredients for Safe and Health-Promoting Functional Foods (Deadline: 31 December 2023)
- Advances in Sources, Extraction, Encapsulation, Bioavailability and Health Benefits of Functional Food Ingredients (Deadline: 31 December 2023)
- Editorial Board Members’ Collection Series in “Thought for Food: Diet and Gut Health” (Deadline: 15 January 2024)
Topical Collection
Following topical collection within this section is currently open for submissions:
