Special Issue "Taking Advantage of Nature Towards Health: Extraction and Application of Nutrients and Phytochemicals in Foods"

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

Deadline for manuscript submissions: 15 December 2019.

Special Issue Editors

Dr. Raúl Domínguez-Perles
E-Mail Website
Guest Editor
Spanish Council for Scientific Research (CEBAS-CSIC)
Interests: food science and technology; phytochemistry; bioactive compounds; nutrition, bioaccessibility, pharmacokinetics, and bioavailability; in vitro and in vivo models
Special Issues and Collections in MDPI journals
Prof. Cristina García-Viguera
E-Mail Website
Guest Editor
Spanish Council for Scientific Research (CEBAS-CSIC)
Interests: phytochemical compounds; phenolic compounds (flavonoids and phenolic acids); glucosinolates; by-products; food analysis; new food development; health; bioactivity; bioavailability
Special Issues and Collections in MDPI journals
Dr. Nieves Baenas
E-Mail Website
Guest Editor
Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, University of Murcia, Spain
Tel. +34 868889627
Interests: bioactive compounds of vegetable origin; nutrition and health; development of new plant foods and natural products; pharmacology applications; in vitro and in vivo animal models; bioaccessibility, pharmacokinetics, and bioavailability of bioactive compounds
Special Issues and Collections in MDPI journals

Special Issue Information

Dear Colleagues,

The functional compounds in foods and by-products have attracted the attention of the scientific community because of the requirement of finding and controlling the factors that contribute to lessening the prevalence and severity of certain diseases and aging. In this connection, the bioactive constituents of foods and, especially, of those recovered from by-products, may be suitable to be applied as ingredients in the development of functional foods and ingredients, as well as nutraceuticals. Nevertheless, the application of these bioactive molecules as functional foods and ingredients has remained limited for several reasons, mainly because of the lack of appropriate multi-disciplinary studies. As a result of this, the present Special Issue is aimed at gathering outstanding cross-disciplinary approaches (reviews and original research) applying the optimization and validation of analytical methods of extraction and analysis of bioactive compounds, and of new markers of functionality in humans by advanced techniques, the design and development of new functional foods, beverages, and ingredients, as well as the evaluation of their stability in storage, and intervention studies in vitro and in vivo, characterizing the potential of bioactive nutrients and non-nutrients in foods and agro-food by-products, as well as the result of their microbial metabolism from the biological activity and health protection perspective.

Dr. Raúl Domínguez-Perles
Prof. Cristina García-Viguera
Dr. Nieves Baenas Navarro
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 papers will be 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 monthly 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 1200 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

  • Foods
  • Agro-food by-products
  • Extracting methods
  • Functional foods and ingredients
  • Nutarceuticals
  • In vitro and in vivo biological activity
  • Functionality assays
  • Microbial derivatives
  • Health

Published Papers (1 paper)

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Review

Open AccessReview
Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.)
Foods 2019, 8(7), 246; https://doi.org/10.3390/foods8070246 - 05 Jul 2019
Cited by 1
Abstract
Garlic (Allium sativum L.) is a widely consumed spice in the world. Garlic contains diverse bioactive compounds, such as allicin, alliin, diallyl sulfide, diallyl disulfide, diallyl trisulfide, ajoene, and S-allyl-cysteine. Substantial studies have shown that garlic and its bioactive constituents exhibit antioxidant, [...] Read more.
Garlic (Allium sativum L.) is a widely consumed spice in the world. Garlic contains diverse bioactive compounds, such as allicin, alliin, diallyl sulfide, diallyl disulfide, diallyl trisulfide, ajoene, and S-allyl-cysteine. Substantial studies have shown that garlic and its bioactive constituents exhibit antioxidant, anti-inflammatory, antibacterial, antifungal, immunomodulatory, cardiovascular protective, anticancer, hepatoprotective, digestive system protective, anti-diabetic, anti-obesity, neuroprotective, and renal protective properties. In this review, the main bioactive compounds and important biological functions of garlic are summarized, highlighting and discussing the relevant mechanisms of actions. Overall, garlic is an excellent natural source of bioactive sulfur-containing compounds and has promising applications in the development of functional foods or nutraceuticals for the prevention and management of certain diseases. Full article
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