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:
- Algae as Nutritional and Functional Food Sources: New Insights and Understandings (Deadline: 30 May 2022)
- Ecofriendly Valorization of New Sources of Ingredients for Food Fortifications (Deadline: 31 May 2022)
- Nutrients and Functional Properties of Crops (Deadline: 6 June 2022)
- Sprouts and Microgreens: Phytochemicals, Health Benefits and Safety (Deadline: 24 June 2022)
- Effect of Bioactive Ingredients for Gut Microbial Metabolism and Human Health (Deadline: 30 June 2022)
- Probiotics, Prebiotics, Synbiotics, Postbiotics and Paraprobiotics – New Perspective for Functional Foods and Nutraceuticals (Deadline: 30 June 2022)
- Agro-Food Waste as Source of Nutraceuticals (Deadline: 30 June 2022)
- Natural Compounds in Plant-Based Food (Deadline: 10 July 2022)
- The Effects of Functional Foods in Obesity-Associated Metabolic Diseases (Deadline: 20 July 2022)
- Latest Research in Functionality of Dairy and Alternative Products (Deadline: 31 July 2022)
- Tea Product: Processing, Extraction, Quality and Health (Deadline: 31 July 2022)
- New Frontiers in Nutraceuticals and Functional Food Products: Microorganisms as Alternative Sources of Nutritive and Beneficial Components (Deadline: 20 August 2022)
- Fermentative and Biocatalytic Approaches in Lignocellulose Upgrading to Food Bioactive Ingredients (Deadline: 20 August 2022)
- Microencapsulation of Bioactive Compounds and Potential Application in Functional Product (Deadline: 20 August 2022)
- Nutritional and Functional Properties of Grain Legumes (Deadline: 31 August 2022)
- Delivery Systems to Enhance Bioaccessibility and Bioavailability of Bioactive Factors: Structure, Property, and Food Applications (Deadline: 31 August 2022)
- Natural Carotenoids as Functional Food Ingredients (Deadline: 31 August 2022)
- Research and Development of Functional Peptide in Foods (Deadline: 31 August 2022)
- Wild Edible Plants: Nutritional Value, Phytochemical Composition and Health Benefits (Deadline: 10 September 2022)
- Functional Foods Applied to Human Health Protection (Deadline: 15 September 2022)
- New Methods and Technology Used in the Characterization of Different Beverages from Different Types of Food Sources (Deadline: 30 September 2022)
- β-Glucans – Polysaccharides of Various Origins and Multiple Functionalities for Innovation in Food Technology and Food Packaging (Deadline: 30 September 2022)
- Development of Functional Foods and Nutraceuticals for Gut Health (Deadline: 30 September 2022)
- Functional Foods for Health—the Antioxidant and Anti-inflammatory Role of Fruits, Vegetables and Culinary Herbs (Deadline: 30 September 2022)
- Exploiting the Rice Germplasm for Health-Promoting and Value-Added Foods (Deadline: 30 September 2022)
- Bioactive Compounds, Antioxidants, and Health Benefits (Deadline: 30 September 2022)
- Advance in Biological Activities of Functional Food (Deadline: 14 October 2022)
- Processing and Utilization of High Value-Added Agrofood Rich in Nutrients and Functional Ingredients (Deadline: 31 October 2022)
- Functional Foods: Product Development, Technological Trends, Efficacy Evaluation, and Safety (Deadline: 20 November 2022)
- Functional Foods and Neutraceuticals for the Prevention of Liver and Cardiovascular Diseases (Deadline: 25 November 2022)
- Polyphenols in Plant-Based Foods: Effects of Food Processing on Their Content, Bioaccessibility, Bioavailability, and Bioactivity (Deadline: 30 November 2022)
- Natural Bioactive Compounds with Antioxidant/Anticancer/Antiaging Proprieties in Foods for Promoting Animal and Human Health (Deadline: 30 November 2022)
- Active Ingredients Interactions in Natural Products from Foods (Deadline: 30 November 2022)
- Bioactive and (Poly)Phenolic Compounds: Characterization & Properties into Food and Health Benefits (Deadline: 30 November 2022)
- Functional Peptides: Processing Technology, Activity Evaluation and Application (Deadline: 30 November 2022)
- Plant Extracts as Functional Food Ingredients (Deadline: 15 December 2022)
- Advanced Researches on Functional Lipids (Deadline: 20 December 2022)
- Plant and Fungal Metabolites as Prophylactic Food in Civilization Diseases Such as Depression, Diabetes, Hypertension, Obesity (Deadline: 20 December 2022)
- Designing Cereal and Legume Based Foods with Improved Nutritional Properties (Deadline: 30 December 2022)
- Functional Foods and Their Bioactive Components: Influences on Human Metabolism (Deadline: 31 December 2022)
- New Insights into Nutraceuticals in the Prevention of Metabolic Syndrome (Deadline: 31 December 2022)
- Mediterranean Diet: Promoting Health and Sustainability (Deadline: 31 January 2023)
- Glycemic Index and the Factors Affecting the Digestibility of Starchy Foods (Deadline: 20 February 2023)
- Natural Compounds Extracted From Foods and Their Health Benefits (Deadline: 30 March 2023)