Polyphenols in Foods: From Molecular Properties to Protein Interactions and Health Effects
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: 30 November 2026 | Viewed by 33
Editors
Interests: nutritional quality; plant bioactive compounds; antioxidants; polyphenols; enzyme inhibitory activities; agricultural by-products
Interests: wine chemistry; grape wine beneficial health effects; fruit wine beneficial health effects; polyphenols; fruit antioxidants; medicinal plants active compounds; plant biochemistry; biologically active principles from plant; food authentication
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Polyphenols are among the most important bioactive compounds in plant-based foods and have attracted increasing scientific attention due to their diverse biological activities and potential health benefits. These compounds contribute significantly to the antioxidant capacity of foods and are associated with various beneficial effects, including anti-inflammatory, cardioprotective, and antimicrobial properties. Recent research has also highlighted the importance of interactions between polyphenols and other food components, particularly proteins, which can influence their stability, bioavailability, and biological activity.
This Special Issue aims to provide a comprehensive overview of recent advances in the study of polyphenols in foods, focusing on their molecular properties, interactions with food macromolecules, and implications for human health. Contributions addressing the characterisation of polyphenols, their occurrence in foods, extraction and analytical methods, as well as their functional and biological properties, are particularly welcome. Original research articles and review papers related to polyphenols in food systems are encouraged. Topics of interest include, but are not limited to, the following: polyphenol composition of foods, antioxidant activity, polyphenol–protein interactions, bioavailability and metabolism, functional food development, and the role of polyphenols in disease prevention and health promotion.
Dr. Tijana D. Ilić
Guest Editor Assistant
Dr. Uroš Čakar
Prof. Dr. Aleksandar Petrovic
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
- protein–polyphenol interactions
- health-promoting compounds
- functional foods
- antioxidant activity
- biological activities
- bioavailability
- bioaccessibility
- in vitro digestion
- gut microbiota
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