Phytochemicals in Foods: From Molecular Properties to Biological Functions

Dear Colleagues,

Phytochemicals has received a great amount of interest regarding their various biological functions and potential applications in food. Phytochemicals exhibit excellent structural diversity, including polyphenols, phytoestrogens, terpenoids, carotenoids, phytosterols, alkaloids, fibers, and others. The widespread presence of phytochemicals in the diet and apparent low toxicity suggests their potential to improve human health. To boost the application of phytochemicals in food industry, research on new molecule exploration, molecular properties, structural-activity relationships, biological function mechanisms and effective incorporation to food matrix should be encouraged. In this background, the Special Issue ‘Phytochemicals in Foods: From Molecular Properties to Biological Functions’ is hereby released.

Dr. Jing Zhao
Guest Editor

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-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.

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