Functional Ingredients and Natural Extractions in Foods: Sources, Health Benefits and Disease Prevention—2nd Edition
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: 20 November 2026 | Viewed by 2873
Editors
Interests: functional food; food nutrition; herbs; traditional Chinese medicine; memory; depression; dementia; Alzheimer disease; Parkinson’s disease; inflammation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Volume I of this Special Issue (https://www.mdpi.com/journal/foods/special_issues/BBEV4000CE) was a great success, and gained the attention and interest of many scholars, and I would like to take this opportunity to thank them for their contributions and support. As the topic continues to gain the attention of scholars and play a pivotal role, we are looking forward to the launch of Volume II. I hope it will be as successful as Volume I and of benefit to the field.
Dietary extracts and pure compounds from plant foods possess key human health benefits, and functional approaches to deciphering the role functional foods play in promoting health benefits, and by curing multiple illnesses, is of prime importance. Extracts and pure compounds are derived from various sources such as plant foods, fruits, seeds, nuts, vegetable, microbes, etc. These sources provide a variety of vitamins, minerals, antioxidants, polyphenols, prebiotics, dietary fibres, fatty acids, and probiotics with health-improving affects. The consumption of function foods has a variety of health-improving effects, such as antioxidant potential, immune booster properties, reduced blood pressure, as well as improved cardiovascular and neurological complication. Reports also suggest that functional foods play a role in preventing chronic diseases like cancer and Alzheimer's disease, diabetes, reduced brain function, digestive health support, etc. In conclusion, with the continuous development of food technology, functional ingredients and their extracts are expected to leverage unique advantages and make significant contributions to human health. Consequently, this Special Issue will be dedicated to further highlighting the importance of functional food research toward the betterment of human health.
Dr. Qiong Wang
Dr. Yanli Wang
Guest Editors
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-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
- functional food
- natural plant resources
- extraction techniques
- chemical compounds
- prebiotic and probiotics
- physiological functions
- chronic diseases
- antioxidants
- immunity
- neurodegeneration or neurological complication
- cardiovascular diseases
- metabolic diseases
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