Polyphenols in Foods: Chemical Diversity, Functional Properties, and Health-Promoting Effects
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 25 September 2026 | Viewed by 113
Special Issue Editors
Interests: polyphenols; bioactive compounds in food; dietary intake of polyphenols; total antioxidant capacity of the diet; inflammatory index of the diet; effects of polyphenols present in food and reduction in the risk of disease; obesity; chronic noncommunicable diseases
Interests: phenolic acids; bioactive compounds; quality of wheat-based products; genetic diversity; traceability of agri-food products; wheat by-products
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Polyphenols represent one of the broadest groups of plant secondary metabolites, exhibiting a chemical diversity ranging from simple phenolic acids to complex flavonoids and tannins. Currently, advancements in extraction techniques and structural characterization have enabled researchers to unravel the complexity of these bioactive compounds, which are fundamental to contemporary nutritional science. The biological relevance of these compounds stems from their robust functional properties. They act as potent antioxidants, anti-inflammatory agents, and modulators of critical enzymes, in addition to playing a vital role in the regulation of the intestinal microbiota.
The availability of scientific evidence of their health-promoting effects is increasing, covering chronic diseases that affect the global population, such as obesity, cardiovascular diseases, type 2 diabetes, neoplasms, and inflammatory diseases, as well as neurodegenerative conditions and allergies.
This Special Issue will gather research addressing how the chemical complexity of polyphenols translates into tangible benefits for human well-being, including (i) the phytochemical characterization of polyphenols in food, (ii) in vivo and in vitro studies on the functional properties of polyphenols and their metabolites, and (iii) studies addressing the potential benefits of polyphenol consumption for human health.
Dr. Eloá Angélica Koehnlein
Dr. Barbara Laddomada
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.
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-blind 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.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- polyphenols
- bioactive compounds
- oxidative stress
- chronic non-communicable diseases
- gut microbiota
- inflammation
- cancer
- bioavalability
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