Bioactive Molecules in Food: Natural Strategies to Support Health and Longevity
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: 10 December 2025 | Viewed by 35
Special Issue Editors
Interests: natural bioactive compounds; functional foods and nutraceuticals; cancer cell biology; phytochemicals in diet; chronic disease prevention; pharmacology and toxicology; food waste valorisation; nutritional strategies for health promotion; animal and human health
Special Issues, Collections and Topics in MDPI journals
Interests: food-derived bioactive compounds; nanoparticle-based delivery systems; innate immunity modulation; macrophage polarisation; zein nanoparticles; nutraceuticals and functional foods; chronic inflammation prevention; one health approach; cancer cell biology
Special Issue Information
Dear Colleagues,
In recent years, there has been increasing scientific interest in bioactive molecules from foods as natural means of promoting health and longevity. These compounds—from polyphenols, flavonoids, terpenoids and carotenoids to bioactive peptides and polysaccharides—have shown promising antioxidant, anti-inflammatory, anticancer and anti-ageing properties. This special issue will explore how bioactive compounds in food can help prevent disease and improve quality of life through natural and dietary means.
We encourage the submission of original research and review articles that explore the identification, mechanistic insights and biological efficacy of these molecules in promoting cellular health, modulating metabolic and immune pathways, reducing oxidative stress and delaying age-related degeneration. Studies may focus on human or animal models, with a particular interest in approaches that emphasize translational relevance and cross-species benefits in a One Health context.
Particular attention will be paid to works that address the use of bioactives in the development of functional foods, dietary supplements or preventative interventions, as well as those that address challenges such as bioavailability, stability and food matrix effects. By bringing together current knowledge and new findings, this special issue aims to promote understanding of how natural food components can be used to support lifelong health and well-being.
Dr. Nunzio Antonio Cacciola
Dr. Annunziata Corteggio
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 100 words) can be sent to the Editorial Office for announcement on this website.
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
- bioactive compounds
- functional foods
- anticancer agents
- anti-inflammatory agents
- antioxidant agents
- food-derived phytochemicals
- nutraceuticals
- chronic disease prevention
- one health approach
- health-promoting foods
- longevity and nutrition
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