Nutraceuticals and Functional Foods

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.

• 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