Current Trends in Food Bioactive Compounds: New Sources and Functional Properties

Dear Colleagues,

Bioactive compounds are naturally occurring substances in foods that offer additional health benefits beyond basic nutrition. These compounds possess specific functional properties that have a direct impact on human health. Gaining an understanding of the underlying mechanisms through which bioactive compounds exert their effects is crucial for their potential application in preventing and treating various diseases.

The objective of this Special Issue is to curate original research articles and reviews focusing on novel natural foods and their functional properties. The aim is to shed light on the mechanisms by which functional components in new sources and natural products regulate metabolism, immune responses, and other biological processes. Additionally, this Special Issue will emphasize research pertaining to the development of nutritional functional foods, thereby exploring the potential for harnessing the health-beneficial characteristics of these highly significant yet underutilized new sources of natural products.

Dr. Yingbin Shen
Prof. Dr. Guoxun Chen
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.

• polysaccharides
• polyphenols
• protein
• natural products
• precision nutrition
• biological activity
• functional foods