Special Issue "Natural Compounds in Plant-Based Food"
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals and Functional Foods".
Deadline for manuscript submissions: 10 July 2022 | Viewed by 10161
Special Issue Editors
Interests: food toxicology; clinical pharmacology; pharmacology; cardiorenal biology; genetics
Special Issue Information
Dear Colleagues,
Culinary herbs or spices confer characteristic flavor or coloring to food. In this Special Issue of Foods, we want to shed more light on culinary herbs and spices from a health perspective. Substances of plant origin are often regarded as harmless per se. The intention here is to give a science-based view on the health impact of ingredients occurring naturally in plants with a special focus on those present in plants used as culinary herbs and spices. In this context, different aspects will be addressed, including toxicological, analytical, and regulatory issues regarding naturally occurring ingredients in culinary herbs and spices as well as in products, such as essential oils, and food supplements based on them. For this purpose, some selected examples of these compounds will be utilized to illustrate potential effects on human health, together with knowledge gaps related to hazard and exposure assessment. Moreover, safety issues related to products, such as essential oils, or food supplements containing extracts of culinary herbs and spices that have become widely available to consumers through several distribution channels in the EU, will be covered.
Prof. Dr. Andreas Eisenreich
Prof. Dr. Bernd Schaefer
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 2200 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
- Culinary herbs or spices
- Food flavor or food coloring
- Health perspective
- Plant origin
- Health ingredients
- Analytical and regulatory issues
- Essential oils
- Food supplements
- Food safety
Planned Papers
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
1) Tentative title: Alkenylbenzenes: occurrence, toxicity and regulatory aspects
Authors: Andreas Eisenreich*, Mario Götz, Benjamin Sachse, Rainer Gürtler, Bernhard Monien, Klaus Abraham, Bernd Schäfer
Affiliation: German Federal Institute for Risk Assessment (BfR), Department of Food Safety, Berlin, Germany
2) Tentative title: Pyrrolizidine alkaloids disturb bile acid homeostasis in the human hepatoma cell line HepaRG
Authors: Julia Waizenegger1, Josephin Glück1, Marcus Henricsson2, Claudia Luckert1, Albert Braeuning1, Stefanie Hessel-Pras1
Affiliation: 1German Federal Institute for Risk Assessment (BfR), Department of Food Safety, Berlin, Germany; 2Wallenberg Laboratory and Sahlgrenska Center for Cardiovascular and Metabolic Research, Institute of Medicine, University of Gothenburg, Gothenburg, Sweden
3) Tentative title: Bioactive compounds in mustard cultivars
Authors: Julika Lietzow
Affiliation: German Federal Institute for Risk Assessment (BfR), Department of Food Safety, Berlin, Germany
4) Tentative title: Structure-dependent disturbance of bile acid homeostasis by pyrrolizidine alkaloids
Authors: Josephin Glück1, Marcus Henricsson2, Albert Braeuning1, Stefanie Hessel-Pras1
Affiliation: 1German Federal Institute for Risk Assessment (BfR), Department of Food Safety, Berlin, Germany; 2Wallenberg Laboratory and Sahlgrenska Center for Cardiovascular and Metabolic Research, Institute of Medicine, University of Gothenburg, Gothenburg, Sweden
5) Tentative title: Risk assessment regarding the use of Annona muricata in food supplements
Authors: Ancuta CristinaRaclariu-Manolica1,2,3, Nadiya Bakhiya1, Karen Ildico Hirsch-Ernst1
Affiliation: 1German Federal Institute for Risk Assessment (BfR), Department of Food Safety, Berlin, Germany;2National Institute of Research and Development for Biological Sciences (NIRDBS), Stejarul Biological Research Centre, Piatra Neamt, Romania; 3European Food Risk Assessment Fellowship Programme (EU-FORA), European Food Safety Authority (EFSA), Parma, Italy
6) Tentative title: Pyrrolizidine alkaloids affect mRNA expression profile in human HepaRG cells
Authors: Anne-Margarethe Enge, Albert Braeuning, Stefanie Hessel-Pras
Affiliation: German Federal Institute for Risk Assessment (BfR), Department of Food Safety, Berlin, Germany