Bioactive Compounds in Food: From Molecule to Biological Function

Dear Colleagues,

Dietary phytochemicals (e.g., phenolic acids, carotenoids, and flavonoids) are widely known for their various bioactive activity in human health. Most phytochemicals are unstable and easily degraded during food storage, processing, or cooking. Phytochemicals can also be transformed in the lumen of the upper digestive tract during digestion. Currently, many novel strategies (e.g., food formulations and nanotechnologies) can be considered to promote the absorption and utilization of the phytochemicals.

Thus, we invite authors to contribute to this Special Issue with articles related to the influence of the food matrix or nutrient delivery system on the stability and bioavailability of phytochemicals. This also includes the potential of these molecules to preserve health in different chronic diseases.

Dr. Yaning Shi
Dr. Hongyan Li
Dr. Xing Hu
Guest Editors

Manuscript Submission Information

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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.