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Advances in the Preventive Role of Food: Functional Foods and...
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Advances in the Preventive Role of Food: Functional Foods and Beverages for Human Health

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: 28 October 2026 | Viewed by 5598

Editors

Dr. Daotong Li

E-Mail Website
Guest Editor
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Interests: phytomedicine; food nutrition; human health; gut microbiota
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Fang Chen

E-Mail Website
Guest Editor
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Interests: food processing; food safety; molecular nutrition
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The “Preventive Role of Functional Foods” represents a pivotal paradigm that underscores the intrinsic link between dietary choices and human health. Rooted in age-old wisdom and bolstered by modern scientific advancements, this concept emphasizes how foods, spanning from raw ingredients and functional components to meticulously formulated diets, can prevent, manage, and even treat a wide array of diseases.

This Special Issue of Foods explores the powerful role of functional foods in preventing illnesses and improving health, while promoting public health and environmental sustainability. We welcome research examining all aspects of functional foods and beverages that have positive impacts on human health. We also welcome studies on innovative technologies such as microbial fermentation, medically tailored diets, food prescription programs, and functional food development. Submissions should provide clear, well-structured, and concise insights; in particular, we seek research integrating traditional knowledge with innovative scientific methodologies.

Dr. Daotong Li
Prof. Dr. Fang Chen
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-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.

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

  • preventive role of food
  • nutritional therapy
  • food quality
  • dietary health
  • dietary patterns
  • diet and health
  • functional foods
  • sustainable diets

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Published Papers (4 papers)

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Research

27 pages, 4084 KB  
Article
Safety, Tolerability, and Gut Microbiota Impact of Sericin-Derived Oligopeptides (SDOs) from Yellow Silk Cocoons in Healthy Adults: A Randomized, Double-Blind, Placebo-Controlled Trial
by Sarawut Oo-puthinan, Nanteetip Limpeanchob, Watchara Pichitsiri, Apirath Wangteeraprasert, Kanittaporn Trisat, Surangkhanang Chumee and Manote Sutheerawattananonda
Foods 2026, 15(13), 2405; https://doi.org/10.3390/foods15132405 - 7 Jul 2026
Viewed by 1580
Abstract
Sericin-derived oligopeptides (SDOs) from the Bombyx mori yellow silk cocoons show strong bioactive properties. However, clinical safety data on SDOs produced by specific enzymatic hydrolysis with a particular serine-rich (20.5%) and aspartic acid-rich (16.9%) composition is required to obtain regulatory approval as a [...] Read more.
Sericin-derived oligopeptides (SDOs) from the Bombyx mori yellow silk cocoons show strong bioactive properties. However, clinical safety data on SDOs produced by specific enzymatic hydrolysis with a particular serine-rich (20.5%) and aspartic acid-rich (16.9%) composition is required to obtain regulatory approval as a novel food ingredient. This Phase 0 randomized, double-blind, placebo-controlled trial evaluated the short-term safety, tolerability, and gut microbiota effects of SDOs supplementation in healthy adults. Forty-two healthy volunteers were randomized (1:1:1) to receive daily doses of placebo, 0.9 g SDOs or 1.8 g SDOs for eight weeks. Primary safety endpoints included vital signs, hematology, and comprehensive clinical chemistry (renal and hepatic functions). Secondary outcomes included lipid profiles, oxidative stress markers (hs-CRP, TAC, SOD, MDA) and gut microbiota composition analyzed by 16S rRNA metagenome sequencing. Forty-one participants (97.6%) completed the study with high compliance (>98%). No serious adverse events were reported. All primary clinical parameters remained within clinically normal ranges, and no significant differences between groups were observed throughout the study (p > 0.05). No adverse effects on fasting blood glucose, lipid profiles or systemic oxidative stress were observed after SDOs supplementation. Importantly, 16S rRNA sequencing analysis showed that SDOs maintained gut microbial homeostasis throughout the 8-week intervention period, with Bacteroidetes and Firmicutes as the predominant phyla in the core community structure. Oral intake of enzymatically generated SDOs up to 1.8 g/day in healthy adults was well-tolerated with only occasional mild and transient gastrointestinal symptoms that did not appear to be dose-dependent. These first preliminary findings suggest a favorable safety profile for this unique peptide preparation, supporting its potential evaluation as a novel food ingredient and providing a reasonable basis for future, larger-scale trials to evaluate its efficacy in metabolic health. Full article
(This article belongs to the Special Issue Advances in the Preventive Role of Food: Functional Foods and Beverages for Human Health)
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18 pages, 5482 KB  
Article
Zhuyeqing Liquor Extract Ameliorates Oxidative Stress and Neuroinflammation in D-Galactose-Induced Aging Mice Model
by Ying Han, Lin Wang, Pan Zhen, Xiaoxiao Li, Rong Liu, Hanyue Fu, Xiang Li, Bingye Xu, Fan Wei, Bowei Zhang and Shuo Wang
Foods 2026, 15(12), 2085; https://doi.org/10.3390/foods15122085 - 9 Jun 2026
Viewed by 365
Abstract
The aging population highlights the urgency of interventions targeting oxidative stress and neuroinflammation. This study investigated the anti-aging potential of Zhuyeqing Liquor Extract (ZLE) using hydrogen peroxide (H2O2)-induced HT-22 cells and D-galactose-induced aging mice model. Results demonstrated that ZLE [...] Read more.
The aging population highlights the urgency of interventions targeting oxidative stress and neuroinflammation. This study investigated the anti-aging potential of Zhuyeqing Liquor Extract (ZLE) using hydrogen peroxide (H2O2)-induced HT-22 cells and D-galactose-induced aging mice model. Results demonstrated that ZLE exhibited free radical scavenging activity, mitigated neuronal oxidative damage, and suppressed pro-inflammatory cytokine expression. Meanwhile, ZLE alleviated age-related physiological deterioration, improved spatial learning and memory ability, and protected hippocampal neurons in aging mice. Mechanistic analysis revealed that ZLE exerted the bioactivity by activating the SIRT1-Nrf2-HO-1 antioxidant pathway while inhibiting the NF-κB inflammatory pathway. This study suggested that ZLE may have potential as a neuroprotective functional food ingredient, providing a scientific basis for its further development. Full article
(This article belongs to the Special Issue Advances in the Preventive Role of Food: Functional Foods and Beverages for Human Health)
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28 pages, 5889 KB  
Article
The Ganoderma lucidum and Rosa roxburghii Tratt Formulation Prevents Depressive-like Behaviors in Mice by Modulating Tryptophan Metabolism via the Gut–Brain Axis and Upregulating the BDNF/TrkB/PI3K/AKT Pathway
by Fangling Feng, Shuo Zhang, Chencen Lai, Zhiyu Chen, Jian Zhang, Jiuming He, Min Zhang, Pengjiao Wang and Xiuli Gao
Foods 2026, 15(9), 1535; https://doi.org/10.3390/foods15091535 - 28 Apr 2026
Viewed by 742
Abstract
Depression is a common mental disorder that substantially impairs patients’ daily life and work. To identify natural and safe preventive options, we investigated the preventive effect and underlying mechanism of the Ganoderma lucidum and Rosa roxburghii Tratt formula (GLRRTF) on depression. A total [...] Read more.
Depression is a common mental disorder that substantially impairs patients’ daily life and work. To identify natural and safe preventive options, we investigated the preventive effect and underlying mechanism of the Ganoderma lucidum and Rosa roxburghii Tratt formula (GLRRTF) on depression. A total of 72 chemical components in GLRRTF were identified by UHPLC-ESI-Q-Exactive Plus Orbitrap-MS Analysis. GLRRTF (containing 400 mg/kg of G. lucidum extract and 800 mg/kg of R. roxburghii extract per day), administered as a 1-week preventive intervention followed by 4 weeks of co-administration with chronic unpredictable mild stress, prevented the development of depression-like behaviors in male C57BL/6J mice and reduced neuronal damage in the hippocampus. Airflow-assisted desorption electrospray ionization mass spectrometry imaging and enzyme-linked immunosorbent assays showed that GLRRTF corrected abnormalities in neurotransmitter levels. The 16S rRNA sequencing indicated that GLRRTF restored dysbiosis of the gut microbiota. Metabolomic profiling revealed that GLRRTF increased the level of tryptophan and promoted tryptophan metabolism towards the 5-HT and indole pathways in feces and the brain. Western blot demonstrated that GLRRTF increased 5-HT production from tryptophan in the brain by regulating tryptophan hydroxylase 2 and DOPA decarboxylase. GLRRTF activated the PI3K/AKT pathway by regulating brain-derived neurotrophic factor and its receptor tropomyosin receptor kinase B. This research provides a comprehensive mechanistic understanding of GLRRTF’s preventive effect against depression, highlighting its potential as a novel, safe, and preventive functional food formulation. Full article
(This article belongs to the Special Issue Advances in the Preventive Role of Food: Functional Foods and Beverages for Human Health)
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22 pages, 3001 KB  
Article
Study on Physicochemical Properties, Antioxidant Activity and Flavor Quality in the Fermentation of a Plant-Based Beverage by Different Lactic Acid Bacteria
by Liu Yang, Yifan Zhao, Yingzhuo Zhou, Qian Zhao, Shaohua Yuan, Chen Ma, Li Dong, Yinghua Luo, Xiaosong Hu, Fang Chen and Daotong Li
Foods 2025, 14(21), 3761; https://doi.org/10.3390/foods14213761 - 2 Nov 2025
Cited by 4 | Viewed by 2417
Abstract
This study investigated the effects of three different lactic acid bacteria (LAB) strains (Limosilactobacillus fermentum 14, Limosilactobacillus reuteri 18, and Lactiplantibacillus plantarum CAU808) on the nutrient components, bioactivity, and flavor profiles of a medicinal and edible homologous (MEH) plant-based beverage (QJ). Results [...] Read more.
This study investigated the effects of three different lactic acid bacteria (LAB) strains (Limosilactobacillus fermentum 14, Limosilactobacillus reuteri 18, and Lactiplantibacillus plantarum CAU808) on the nutrient components, bioactivity, and flavor profiles of a medicinal and edible homologous (MEH) plant-based beverage (QJ). Results demonstrated that QJ served as an excellent substrate for LAB growth, with viable counts of all three LAB exceeding 8.5 log CFU/mL after fermentation. Fermentation significantly reduced soluble sugar contents while increasing organic acids levels. A slight enhancement in ABTS radical scavenging capacity was also observed. Electronic tongue (E-tongue) analysis revealed that LAB fermentation markedly decreased bitterness and enhanced sourness, sweetness, and umami, thereby improving the overall taste profile. Furthermore, electronic nose (E-nose) and HS-SPME-GC-MS analyses indicated distinct alterations in odor characteristics post-fermentation. A total of 87 volatile compounds were identified, with alcohols constituting the predominant group. Compared to the other two strains, Lactiplantibacillus plantarum CAU808 demonstrated superior fermentation performance and more favorable flavor characteristics. These findings provide a theoretical basis for utilizing LAB fermentation to optimize the flavor of MEH plant-based beverages. Full article
(This article belongs to the Special Issue Advances in the Preventive Role of Food: Functional Foods and Beverages for Human Health)
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