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Foods
Special Issues
Plant-Based Lipids for Metabolic Health
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Plant-Based Lipids for Metabolic Health

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: 29 January 2027 | Viewed by 2710

Editors

Prof. Dr. Baocheng Xu

E-Mail Website
Guest Editor
College of Food & Bioengineering, Henan University of Science and Technology, Luoyang 451252, Henan, China
Interests: functional lipids; nutrient metabolism; preparation and purification of lipids; food safety standard and detection
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Xin Xu

E-Mail Website
Guest Editor
College of Food Science and Engineering, Yangzhou University, 196 Huayang West Road, Yangzhou 225127, China
Interests: resource development of food functional factors; lipid companion; lipid nutrition and safety; medicinal and edible plant active ingredients
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue focuses on the latest advances in plant-based lipids for metabolic health. Aims and Scope (not limited to): (1) Novel strategies for designing plant-based structured lipids through chemical, enzymatic, or biotechnological modification of fatty acid composition and positional distribution. (2) Development of plant-derived lipids with favorable physicochemical features, including solid fat content, melting and crystallization behavior, rheology, interfacial properties, and oxidative stability, tailored for metabolic health applications. (3) Influence of chemical structure (fatty acid chain length, degree of unsaturation, positional distribution) and molecular architecture (polymorphic form, crystal morphology, crystalline network) on the functional and nutritional performance of plant-based lipids. (4) Health-promoting roles of plant lipids in regulating energy balance, lipid metabolism, glycemic control, immune function, and prevention of metabolic disorders. (5) Contributions of bioactive minor components in plant-based lipids, such as phytosterols, tocopherols, polyphenols, and other phytochemicals, to metabolic health modulation. (6) Application of plant-based lipids in functional food development and personalized nutrition strategies for metabolic health management. (7) Encapsulation, delivery systems, and oxidative stabilization methods to enhance the bioactivity and stability of plant lipid components. (8) Advances in extraction, refining, and green processing technologies for high-quality and nutrient-rich plant oils.

Prof. Dr. Baocheng Xu
Prof. Dr. Xin Xu
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

  • plant-based lipids
  • structured lipids
  • functional lipids
  • molecular architecture
  • physicochemical features
  • bioactive minor components
  • metabolic health
  • encapsulation
  • delivery systems
  • new oil processing technology

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Published Papers (3 papers)

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19 pages, 7478 KB  
Article
Enzymatic Synthesis of Lysophosphatidylcholine Containing γ-Linolenic and Stearidonic Acids in a Solvent-Free System
by Matías Rivera-Báez, Fabrizzio Valdés-Rebolledo and Miguel Ángel Rincón-Cervera
Foods 2026, 15(16), 2914; https://doi.org/10.3390/foods15162914 - 20 Aug 2026
Viewed by 201
Abstract
Stearidonic acid (SDA) and γ-linolenic acid (GLA) are recognized for their anti-inflammatory and cardiometabolic benefits, yet their natural dietary sources remain scarce. This study aimed to develop and optimize the enzymatic synthesis of lysophosphatidylcholine (LPC) enriched with GLA and SDA in a solvent-free [...] Read more.
Stearidonic acid (SDA) and γ-linolenic acid (GLA) are recognized for their anti-inflammatory and cardiometabolic benefits, yet their natural dietary sources remain scarce. This study aimed to develop and optimize the enzymatic synthesis of lysophosphatidylcholine (LPC) enriched with GLA and SDA in a solvent-free system using Echium plantagineum seed oil as the source of GLA and SDA. Enzyme screening was conducted with three immobilized lipases, among which Lipozyme® 435 exhibited superior performance, achieving significantly higher proportions of both GLA and SDA into the LPC backbone compared with alternative lipases. Reaction optimization was performed using a Box–Behnken response surface design, evaluating temperature, time, lipase load, and substrate molar ratio. The analysis identified lipase load as the most influential factor for both fatty acid proportion and LPC yield. At 50 °C for 24 h, with a substrate molar ratio of 1:15 and a 15 wt% lipase load, the synthesis yielded 92.0 ± 4.1 mol%. Within the LPC fraction, GLA + SDA contributed 69.5 ± 1.2% of total fatty acids. The resulting structured LPC combines the enhanced bioavailability of the lysophospholipid carrier with the complementary metabolic activities of GLA and SDA, supporting its potential for the development of functional foods and nutraceutical formulations. Full article
(This article belongs to the Special Issue Plant-Based Lipids for Metabolic Health)
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32 pages, 458 KB  
Article
Cucurbita pepo var. styriaca Seeds: Deep Insights into Polar Lipid Profile
by Annunziata Paolillo, Assunta Napolitano, Francesco Sottile, Milena Masullo and Sonia Piacente
Foods 2026, 15(12), 2215; https://doi.org/10.3390/foods15122215 - 19 Jun 2026
Viewed by 393
Abstract
The edible seeds of pumpkin plants (genus Cucurbita) are becoming increasingly appreciated as functional foods for their nutritional benefits, medicinal properties, and bioactive compounds, including lipids, proteins, and antioxidants. Particularly, the naked seeds of Cucurbita pepo var. styriaca have proved to yield [...] Read more.
The edible seeds of pumpkin plants (genus Cucurbita) are becoming increasingly appreciated as functional foods for their nutritional benefits, medicinal properties, and bioactive compounds, including lipids, proteins, and antioxidants. Particularly, the naked seeds of Cucurbita pepo var. styriaca have proved to yield both an edible oil showing anti-inflammatory properties in treating skin disorders and hydro-alcoholic extracts effective in inhibiting the growth of cancer cells. In this study, a detailed and extensive analysis of the eco-friendly alcoholic extract of the seeds of this variety was accomplished by using LC-HRMSMS techniques, with the main aim to broaden the knowledge on bioactive lipids other than the already reported fatty acids. The obtained results highlighted the occurrence of numerous compounds belonging to different classes of polar and neutral lipids, such as phospholipids, sphingolipids, glycolipids, acylglycerols, and oxylipins. Noteworthily, a significant presence of Cer-(EO)LCBs, i.e., Cer-EOS-type ceramides with different long chain base (LCB) and fatty acid composition, was detected, representing a real novelty for pumpkin. Additionally, a good number of multiflorane-type triterpenoids were detected, only some of which were previously reported in this plant. These findings highlight the nutraceutical value of these edible seeds. Full article
(This article belongs to the Special Issue Plant-Based Lipids for Metabolic Health)
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22 pages, 896 KB  
Systematic Review
Impact of Olive Oil Fatty Acids and Bioactive Compounds on Cognitive Function in Adults: A Systematic Review
by Abdallah Kanaan, Christos Papaneophytou and Eleni P. Andreou
Foods 2026, 15(10), 1791; https://doi.org/10.3390/foods15101791 - 18 May 2026
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Abstract
Background: The global increase in life expectancy has led to a higher prevalence of age-related cognitive decline, highlighting the need for effective non-pharmacological interventions. This systematic review aimed to evaluate the potential effects of olive oil, particularly its bioactive compounds and fatty acid [...] Read more.
Background: The global increase in life expectancy has led to a higher prevalence of age-related cognitive decline, highlighting the need for effective non-pharmacological interventions. This systematic review aimed to evaluate the potential effects of olive oil, particularly its bioactive compounds and fatty acid profile, on cognitive function in adults Methods: A comprehensive literature search was conducted in PubMed, Scopus, and EBSCO in accordance with PRISMA 2020 guidelines, including peer-reviewed studies published in English between 2015 and 2025. A total of six studies met the inclusion criteria and were included in the final qualitative synthesis, comprising five randomized controlled trials and one prospective cohort study. Risk of bias was assessed using the Cochrane Risk of Bias tool (RoB 2) and the Newcastle–Ottawa Scale. Results: The findings suggest that consumption of extra virgin olive oil (EVOO), particularly high-phenolic varieties, may be associated with improvements in cognitive domains such as memory, attention, executive function, and global cognition. However, the evidence is derived from a limited number of heterogeneous studies with relatively small sample sizes. Most of the available data relate to high-phenolic EVOO and olive-derived bioactive compounds, while studies directly examining the role of fatty acid composition remain limited. Proposed mechanisms include reduced blood–brain barrier permeability, enhanced brain functional connectivity, and the neuroprotective effects of compounds such as hydroxytyrosol and oleuropein. Conclusions: While the findings suggest potential cognitive benefits of EVOO, the current evidence remains preliminary and insufficient to establish causality. Therefore, results should be interpreted with caution. Further large-scale, well-designed randomized controlled trials are required to confirm these associations and clarify the specific contributions of fatty acids and bioactive compounds. Full article
(This article belongs to the Special Issue Plant-Based Lipids for Metabolic Health)
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