Special Issue "Nutraceuticals and Functional Foods: Health Benefits, Impact of Processing and Bioavailability"
Deadline for manuscript submissions: 15 March 2021.
2. Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA
Interests: antioxidants; oxidative stress; polyphenols; flavonoids; glucoregulation; inflammation; tree nuts; berries; whole grains
Special Issues and Collections in MDPI journals
Special Issue in Nutrients: Phytochemicals and Human Health
Functional foods and nutraceuticals encompass food products with the properties for health promotion and disease prevention beyond the provision of basic nutritional needs for the maintenance of human physiology. The efficacy of the health benefits through mechanisms of action such as antioxidation, anti-inflammation, glucose regulation, cholesterol reduction, and others on cardiometabolic, neurological, and gastrointestinal health and physical and mental performance may not yet be fully realized. One of the reasons is that bioactive nutrients may not be greatly bioavailable and based on the amount consumed may reach targeted tissue at insufficient levels to generate a significant bioactivity. In order to achieve the full health potential of functional foods and nutraceuticals containing poorly bioavailable constituents, innovative strategies such as formulation and processing can be employed to facilitate their absorption and transportation to targeted tissues. Another emerging concept is that the biological actions of some functional foods and nutraceuticals are derived from the microbial processing of unabsorbed nutrients in the large intestine (e.g., urolithins from ellagitannins). The sustainability of the food system requires the upcycling of by-products of food processing that are historically unused by humans. Particularly, bioactive constituents of these by-products can be processed to generate a value-added ingredient for functional foods and nutraceuticals. Food fermentation, which has historically been used for food preservation, has become a novel way to develop functional foods and nutraceuticals.
Prof. Dr. Oliver Chen
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 2000 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.