Phytochemical Profiles in Plant Foods: Advanced Extraction or Processing Technologies and Health-Beneficial Functions

Dear Colleagues,

Nowadays, plant raw materials represent an inexhaustible reservoir of secondary metabolites, whose chemical complexity plays a crucial role in enhancing the nutritional and therapeutic value of our diet. Research has progressively shifted from a calorie-centered view of food to a molecular nutrition approach, in which the prevention of chronic-degenerative diseases increasingly focuses on plant-derived ingredients.

This Special Issue aims to collect innovative research on the phytochemical characterization of plant derivatives and foods, with particular attention to the identification and quantification of bioactive components. Special emphasis will be given to studies linking these chemical and nutraceutical features to human health effects, including in vitro and in vivo research, epidemiological studies, and/or assessments of the bioavailability and bioaccessibility of compounds.

The goal is to promote an integrated vision that jointly considers the chemical and nutraceutical characterization of foods, technological optimization, and health effects, in order to develop innovative, safe, and functional food products capable of making tangible contributions to human well-being.

Dr. Laura Pucci
Dr. Alessandra Bertoli
Guest Editors

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-anonymized peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

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