Bioactive Compounds in Foods: Functional Properties, Health Benefits 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 (15 May 2024) | Viewed by 23295
Special Issue Editors
Interests: food compounds; pharma-toxicological evaluation of herbal extracts and natural compounds
Special Issues, Collections and Topics in MDPI journals
Interests: food compounds; bioactive extracts; inflammation; oxidative metabolic diseases
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
We are pleased to invite you to submit original articles for publication in this Special Issue of Foods, entitled: “Bioactive Compounds in Foods: Functional Properties, Health Benefits and Disease Prevention”.
Novel foods and their ingredients are actually required to reduce, prevent and treat chronic, inflammatory and metabolic diseases and promote health.
The goal of this Special Issue is to deepen knowledge on the conscious use of food, with particular reference paid to biactive compounds. Including natural products and also extracted from high-quality by-products, these can exert anti-inflammatory and antioxidant effects.
In this regard, the investigations presented should include detailed analyses attesting to the protective role of foods and their components, together with an accurate evaluation of qualitative and quantitative chemical compositions.
In particular, biological and pharmacological research should also contain an examination of the beneficial activities exerted through both in vitro (i.e., cell cultures, pathogen microbiological strains, isolated tissue) and in vivo models and include preclinical and clinical data based on validated and reproducible models. Particular attention will be given to the chemical composition of the examined products.
Potential authors are strongly invited to submit papers reporting on the identification and quantification of food compounds through chromatographic and/or spectroscopic analyses.
In addition, researchers are encouraged to submit investigations into the characterization of cytotoxicity determination, mechanism of actions, pharmaco-toxicological evaluations as well as bioinformatics approaches based on target–component analysis, in particular for bioactive extracts from foods.
Dr. Annalisa Chiavaroli
Dr. Giustino Orlando
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
- bioactive extracts
- oxidative stress
- inflammation
- metabolic diseases
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