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Functional Foods for Health Promotion and Disease Prevention
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Functional Foods for Health Promotion and Disease Prevention

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: closed (25 April 2026) | Viewed by 10850

Special Issue Editors

Dr. Zheng Feei Ma

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Guest Editor
School of Health and Social Wellbeing, University of the West of England, Bristol, UK
Interests: functional food; nutrition; food science; nutritional status; biomarkers’ nutritional status
Special Issues, Collections and Topics in MDPI journals
Dr. Iain A. Brownlee

E-Mail Website
Guest Editor
Faculty of Health and Life Sciences, Northumbria University, Newcastle-upon-Tyne NE1 8ST, UK
Interests: nutrition
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Caili Fu

E-Mail Website
Guest Editor
Food Science and Technology Center, National University of Singapore Suzhou Research Institute, Suzhou 215123, China
Interests: functional food; nutrition; food science
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The growing interest in functional foods has driven innovation in novel food products designed to support health maintenance and reduce disease risk. However, significant challenges remain in substantiating their health benefits through robust scientific evidence. This Special Issue aims to explore both the innovations in functional food development and the scientific and regulatory challenges in evidencing their impacts on health maintenance and disease prevention.

We invite original research, systematic reviews, and perspectives addressing various aspects of functional foods, including bioavailability, efficacy, clinical validation, and consumer perception. Submissions exploring the methodological hurdles in demonstrating health benefits, such as standardization of trials, biomarker identification, and regulatory requirements, are particularly welcome. Additionally, interdisciplinary studies that bridge nutrition, food science, and public health to strengthen the evidence base for functional foods are encouraged.

This Special Issue seeks to foster discussion on how to enhance scientific rigor in this field and inform policy, industry, and public health strategies. By addressing these challenges, we aim to support the responsible development and application of functional foods in health promotion and disease prevention.

Dr. Zheng Feei Ma
Dr. Iain A. Brownlee
Prof. Dr. Caili Fu
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

  • functional foods
  • novel food products
  • bioactive compounds
  • non-communicable diseases
  • health promotion
  • disease prevention

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Published Papers (7 papers)

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Research

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23 pages, 2724 KB  
Article
The Development and Optimisation of a Spinosin Solid-Dispersion-Based Functional Dairy Beverage and Its Sleep-Promoting Effects in Mice
by Beizhi Zhang, Fuzhi Xie, Nannan Chen, Qing Zhang, Dan Zhao, Yu Chen, Shujing Xuan, Xiaona Liu and Liang Zhang
Foods 2026, 15(1), 180; https://doi.org/10.3390/foods15010180 - 5 Jan 2026
Viewed by 710
Abstract
Insomnia remains a widespread global health issue, and traditional hypnotic drugs often produce adverse effects. Although spinosin in Ziziphi Spinosae Semen has sleep-promoting effects, its use is limited by poor solubility and low oral bioavailability. In this study, the solvent melt method was [...] Read more.
Insomnia remains a widespread global health issue, and traditional hypnotic drugs often produce adverse effects. Although spinosin in Ziziphi Spinosae Semen has sleep-promoting effects, its use is limited by poor solubility and low oral bioavailability. In this study, the solvent melt method was used to prepare spinosin solid dispersions, optimising the process with an L9(34) orthogonal design based on apparent solubility. In vitro dissolution testing showed that solid dispersions of varying particle sizes dissolved more readily than pure spinosin, with smaller particles exhibiting faster dissolution. Cellular uptake was assessed in human colon adenocarcinoma cells, with results revealing enhanced uptake of smaller-particle solid dispersions. Powder X-ray diffraction confirmed that spinosin transformed from a crystalline to an amorphous state in the dispersion system. A quadratic orthogonal experiment was conducted to optimise functional dairy beverage formulation, using the centrifugal sedimentation rate as the evaluation index. In vivo experiments demonstrated that the resulting functional dairy beverage reduced spontaneous activity in mice, achieved a 60% sleep-onset rate, improved ethanol-induced memory impairment and produced marked sleep-promoting effects. Moreover, pharmacokinetic studies confirmed that the spinosin solid-dispersion-based functional dairy beverage significantly enhanced the systemic exposure and oral bioavailability of spinosin compared to the spinosin water suspension. These findings indicate that solid dispersion technology effectively enhances spinosin solubility and that the developed functional dairy beverage shows promise as a sleep-promoting functional food. Full article
(This article belongs to the Special Issue Functional Foods for Health Promotion and Disease Prevention)
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25 pages, 6199 KB  
Article
Polysaccharide from Artocarpus heterophyllus Lam. Pulp Ameliorates Cyclophosphamide-Induced Intestinal Damage by Regulating Gut Microbiota and Co-Metabolites
by Zhenyu He, Yunlong Li, Jun Yang, Chuan Li, Wei Wang, Yanjun Zhang, Huawei Chen, Jianjie Li, Jun Cao and Kexue Zhu
Foods 2026, 15(1), 138; https://doi.org/10.3390/foods15010138 - 2 Jan 2026
Cited by 1 | Viewed by 790
Abstract
Background: Polysaccharides modulate host health by interacting with gut microbiota and reshaping the host–microbial metabolome, potentially facilitating immune regulation. Methods: This study evaluated the modulatory effect of Artocarpus heterophyllus Lam. (jackfruit) polysaccharide (JFP-Ps) against cyclophosphamide (Cy)-induced immunosuppression in mice, focusing on gut microbiota [...] Read more.
Background: Polysaccharides modulate host health by interacting with gut microbiota and reshaping the host–microbial metabolome, potentially facilitating immune regulation. Methods: This study evaluated the modulatory effect of Artocarpus heterophyllus Lam. (jackfruit) polysaccharide (JFP-Ps) against cyclophosphamide (Cy)-induced immunosuppression in mice, focusing on gut microbiota modulation and metabolite changes. Results: JFP-Ps effectively increased the beneficial bacteria ratio, such as Lactobacillus and Lachnospiraceae, while inhibiting some species like Akkermansia. Metabolomic analysis showed that JFP-Ps notably regulated gut microbe-associated metabolites, including short-chain fatty acids (SCFAs), amino acids, bile acids, indoles, and derivatives. These metabolites were involved in various metabolic pathways, including primary bile acid synthesis and biosynthesis of phenylalanine, tyrosine, and tryptophan, along with tryptophan catabolism, purine metabolic processes, and unsaturated fatty acid production. Additionally, significant correlations between microbial groups and functional metabolites were identified. Overall, JFP-Ps exerted an immuno-modulatory effect by reshaping gut microbiota and enhancing co-metabolism with the host. Conclusions: These results provided valuable insights into host–microbiota interactions and gut microbiota-targeted intervention strategies of tropical natural bioactive polysaccharides. Full article
(This article belongs to the Special Issue Functional Foods for Health Promotion and Disease Prevention)
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14 pages, 1815 KB  
Article
Fatty Acids as Nutritional Therapy for NAFLD: A Bibliometric Analysis of Research Trends and Future Directions
by Zicheng Huang, Xiangjun Zhan, Jun Jin, Xingguo Wang and Qingzhe Jin
Foods 2025, 14(24), 4277; https://doi.org/10.3390/foods14244277 - 12 Dec 2025
Cited by 1 | Viewed by 762
Abstract
The global prevalence of non-alcoholic fatty liver disease (NAFLD) is 25%, and its onset is closely related to fatty acid metabolism disorders. With the rise of the concept of non-drug treatment, the intervention potential of unsaturated fatty acids (especially ω-3/ω-6 fatty acids) has [...] Read more.
The global prevalence of non-alcoholic fatty liver disease (NAFLD) is 25%, and its onset is closely related to fatty acid metabolism disorders. With the rise of the concept of non-drug treatment, the intervention potential of unsaturated fatty acids (especially ω-3/ω-6 fatty acids) has become a research hotspot, but the field’s development trend has not been systematically evaluated. Based on bibliometric analysis, 4509 NAFLD fatty acid-related articles in the Web of Science core collection were retrieved, and CiteSpace and VOSviewer were used to analyze the country, institution, and author cooperation networks, and keyword evolution. The annual publication volume peaked in 2022 (316 articles). China led the research output, but the United States had a significant lead in influence. The key author cluster was centered on Sanyal Arun (USA) and Li Y (China); the University of California system and the French National Institute of Health were high-impact institutions. The research topic has shifted from pathological mechanisms (“insulin resistance” and “oxidative stress”) to clinical intervention (“ω-3 fatty acids” and “double-blind trials”). The research on fatty acids in NAFLD has shifted from a stable period to a transitional period. The key words “ω-3 fatty acids”, “double-blind trials”, and “short-chain fatty acids” indicate that nutritional intervention has entered the evidence-based verification stage. Future research should explore the therapeutic potential of unsaturated fatty acids (e.g., ω-6/ω-9 fatty acids) and specialty oils, such as Torreya grandis oil, as novel dietary interventions. Full article
(This article belongs to the Special Issue Functional Foods for Health Promotion and Disease Prevention)
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15 pages, 2052 KB  
Article
Protective Effects of Quinic Acid Against Disuse-Induced Skeletal Muscle Atrophy via Regulation of Inflammation and Oxidative Stress
by Mi-Bo Kim, Hyerin Lee, Junhui Kang, Bohkyung Kim and Jae-Kwan Hwang
Foods 2025, 14(22), 3833; https://doi.org/10.3390/foods14223833 - 9 Nov 2025
Viewed by 1051
Abstract
Disuse-induced muscle atrophy (DMA), commonly resulting from immobilization, is driven by chronic inflammation and oxidative stress, which disrupts the balance between protein synthesis and degradation. Quinic acid (QA), a natural compound with known antioxidant and anti-inflammatory properties, was investigated for its potential to [...] Read more.
Disuse-induced muscle atrophy (DMA), commonly resulting from immobilization, is driven by chronic inflammation and oxidative stress, which disrupts the balance between protein synthesis and degradation. Quinic acid (QA), a natural compound with known antioxidant and anti-inflammatory properties, was investigated for its potential to counteract muscle atrophy. Using a DMA-induced immobilization model in male C57BL/6N (8 weeks) mice, we found that oral QA administration significantly restored the weight and cross-sectional area of atrophic muscles and improved muscle function, as measured by grip strength and treadmill performance. QA also reduced the expression of pro-inflammatory cytokines (Tnf, Il6, and Myostatin) and E3 ubiquitin ligases (Trim63 and Fbxo32), while increasing antioxidant enzyme levels and serum IL-15 in DMA. In tumor necrosis factor-α-stimulated L6 myotubes, QA reversed inflammation- and oxidative stress-induced gene changes, suppressed NF-ĸB activation, and downregulated protein degradation pathways mediated by FoxO3α. Furthermore, QA restored the expression of myogenesis-related genes and reactivated PI3K/Akt and mTOR/p70S6K/4EBP1 signaling pathways, enhancing protein synthesis. Collectively, our findings demonstrate that QA mitigates immobilization-induced muscle atrophy by modulating inflammation, oxidative stress, and key anabolic and catabolic signaling pathways. These results suggest that QA is a promising functional compound for preserving skeletal muscle health under conditions of disuse. Full article
(This article belongs to the Special Issue Functional Foods for Health Promotion and Disease Prevention)
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19 pages, 2712 KB  
Article
Effects and Mechanisms of Long-Term Lycium barbarum Water Consumption on Skeletal Muscle Function in Aged Mice
by Yundi Tang, Qingwei Zheng, Jinyi Wang, Mingcong Fan, Haifeng Qian, Li Wang and Yan Li
Foods 2025, 14(17), 3049; https://doi.org/10.3390/foods14173049 - 29 Aug 2025
Viewed by 2377
Abstract
With the global aging population, skeletal muscle aging has threatened to elderly health, making dietary interventions for age-related muscle decline a research priority. Lycium barbarum, a traditional food and medicinal herb, was used in the study to prepare Lycium barbarum water (LBW). [...] Read more.
With the global aging population, skeletal muscle aging has threatened to elderly health, making dietary interventions for age-related muscle decline a research priority. Lycium barbarum, a traditional food and medicinal herb, was used in the study to prepare Lycium barbarum water (LBW). This experiment was conducted in animals and included four groups: young control (C-Young), aged control (C-Aged), young LBW-drinking (G-Young), and aged LBW-drinking (G-Aged). Assessments covered skeletal muscle mass, cross-sectional area, and exercise ability to compare health status. The study measured mRNA expression of Atrogin-1 and MuRF-1 from the Forkhead Box O (FOXO) pathway, advanced glycation end products (AGEs) and senescence-associated β-galactosidase (SA-β-gal), oxidative stress levels via superoxide dismutase (SOD), malondialdehyde (MDA) and glutathione (GSH), inflammatory levels through interleukin-10 (IL-10) and tumor necrosis factor-alpha (TNF-α), and applied untargeted metabolomics to profile metabolic alterations. Optimal LBW was achieved at 80 °C with a 1:10 (w/v) solid-liquid ratio. In aged mice, long-term LBW administration improved exercise capacity, reduced muscle atrophy, and increased muscle mass, alongside decreased aging-related markers, alleviated oxidative stress, and modulated inflammatory levels. Additionally, metabolomics confirmed age-related oxidative stress and inflammation. Long-term LBW consumption alleviates age-related skeletal muscle dysfunction via multi-target regulation, holding promise as a natural nutritional intervention for mitigating skeletal muscle aging. Full article
(This article belongs to the Special Issue Functional Foods for Health Promotion and Disease Prevention)
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16 pages, 2034 KB  
Article
Preliminary Exploration on the Effects of a Novel Antidepressant Formula Food in a Mouse Model
by Xu Chen, Ruoxi Mao, Yunxia Zou, Wentian Yue, Wenwen Dong and Yali Zhang
Foods 2025, 14(9), 1640; https://doi.org/10.3390/foods14091640 - 7 May 2025
Cited by 2 | Viewed by 2191
Abstract
Depression poses increasing public health challenges, and alternative dietary strategies are gaining attention for their potential therapeutic effects. This study evaluates a natural ingredient-based formula powder (FP) for its antidepressant effects in a chronic unpredictable mild stress (CUMS) mouse model under both a [...] Read more.
Depression poses increasing public health challenges, and alternative dietary strategies are gaining attention for their potential therapeutic effects. This study evaluates a natural ingredient-based formula powder (FP) for its antidepressant effects in a chronic unpredictable mild stress (CUMS) mouse model under both a standard diet and high-fat high-sugar diet (HFHSD) conditions. Behavioral tests demonstrated that FP significantly reduced immobility time in the forced swimming test and tail suspension test, and improved anxiety-like behavior in the open field test, particularly by increasing the central zone activity in mice fed a standard diet. FP supplementation also mitigated CUMS- and HFHSD-induced organ damage, as indicated by increased small intestine and colon coefficients. At the molecular level, FP downregulated the expression of pro-inflammatory cytokines (TNF-α, IL-1β, IL-6) and upregulated brain-derived neurotrophic factor (BDNF) and tryptophan hydroxylase-2 (TPH2) in the hippocampus and colon. These findings suggest that FP exerts antidepressant-like effects by alleviating neuroinflammation and supporting the gut–brain axis, offering a promising functional food approach for managing depression. Full article
(This article belongs to the Special Issue Functional Foods for Health Promotion and Disease Prevention)
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Review

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19 pages, 326 KB  
Review
Functional Foods in Health Promotion and Disease Prevention: Innovations, Evidence and Challenges
by Zheng Feei Ma, Shuchang Liu, Caili Fu, Shaobo Zhou and Yeong Yeh Lee
Foods 2026, 15(4), 764; https://doi.org/10.3390/foods15040764 - 19 Feb 2026
Cited by 1 | Viewed by 1804
Abstract
Functional foods have attracted increasing scientific and commercial interest due to their potential roles in health promotion and the prevention of non-communicable diseases such as diabetes and cardiovascular diseases. In this review, we will critically examine the current evidence on functional foods by [...] Read more.
Functional foods have attracted increasing scientific and commercial interest due to their potential roles in health promotion and the prevention of non-communicable diseases such as diabetes and cardiovascular diseases. In this review, we will critically examine the current evidence on functional foods by focusing on their classification, bioactive components, biological mechanisms, consumer acceptance and regulatory frameworks. Bioactive compounds, such as polyphenols, dietary fibre and probiotics, from both plant- and animal-origin functional foods, have also been examined in this review. Despite substantial experimental and epidemiological evidence, the translation of functional foods into consistent health benefits remains challenged by variability in bioavailability, food matrix effects, processing conditions and interindividual differences in genetics and gut microbiota. Key mechanistic determinants of bioefficacy, including intestinal transport processes, molecular structure, stereochemistry, and food–drug interactions, are discussed. Consumers’ perception and purchasing behaviour are examined, identifying the influence of product format, socio-demographic characteristics, information sources, health motivation and price sensitivity. Our review also compares the regulatory approaches in the United States, European Union, Japan and China, highlighting the heterogeneity in definitions and health claim substantiation requirements. Finally, emerging opportunities such as metabolic profiling technologies and personalised nutrition are highlighted as future directions to support evidence-based, effective and equitable functional food development. Full article
(This article belongs to the Special Issue Functional Foods for Health Promotion and Disease Prevention)
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