Plants as a Source of Functional Food Ingredients to Improve Human Nutrition
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 (20 March 2026) | Viewed by 2191
Special Issue Editors
Interests: bioactive compounds; biological activity; pre- and post-harvest treatments; plant food quality; food technology
Special Issues, Collections and Topics in MDPI journals
Interests: food compounds; peptides; antioxidant properties; food technology, enzyme inhibitory; metabolic syndrome
Special Issues, Collections and Topics in MDPI journals
Interests: functional foods; interactions, phenolic compounds; antioxidants
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Plant-based foods contain nutrients and are a rich source of bioactive compounds that can affect human health. Plant compounds with particularly beneficial effects on human health include dietary fiber, polyphenols, carotenoids, glucosinolates, peptides, vitamins, and minerals, and they may exhibit many properties such as antioxidant, anti-cancer, anti-microbial, or enzyme or hormone regulatory properties. Their use in producing functional foods allows for creating innovative products supporting the prevention of some diseases such as cardiovascular diseases, cancer, type 2 diabetes, and neurodegenerative diseases. Plant-based foods are also the basis of many diets that support the treatment of diseases that are not only diet-related. New or common plant ingredients may also be used to produce supplementary diets or functional foods. Studies on the impacts of plant products on human nutrition and health, as well as those connected to the use of valuable plant ingredients to enrich food, are covered by the scope of this Special Issue.
Dr. Urszula Złotek
Dr. Anna Jakubczyk
Prof. Dr. Urszula Gawlik
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-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
- plant food
- bioactive compounds
- functional food
- pro-health properties
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