Special Issue "Development of Food Chemistry, Natural Products, and Nutrition Research"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals and Functional Foods".

Deadline for manuscript submissions: 30 November 2019

Special Issue Editors

Guest Editor
Prof. Dr. Antonello Santini

Department of Pharmacy, University of Napoli Federico II, Via D. Montesano, 49-80131 Napoli, Italy
Website | E-Mail
Interests: nutraceuticals; food chemistry; safety; secondary metabolites; food supplements; regulation; food analysis; nutrients; structure function relationships; recovery of nutrients from agro/food waste; bioactive compounds from food matrices
Guest Editor
Prof. Dr. Nicola Cicero

Department of Biomedical Science - Food Chemistry Section, University of Messina, Messina, Italy
Interests: food chemistry; food additives; food contaminants; natural products

Special Issue Information

Dear Colleagues,

Prevention and well-being are closely linked to the wrong lifestyle and dietary habits, which can determine the onset of illness. Some health conditions can be prevented and treated with the proper use of food, natural products, and nutraceuticals in daily diet. A nutraceutical can provide health beneficial effects, e.g., the prevention and/or, in some cases, the treatment of a disease. The key aspect is to define the range of possible uses for these new food–drugs and substantiate them using in vitro and in vivo clinical data that support the efficacy, safety, and possible health benefits. This Special Issue is dedicated to exploit the sources, chemistry, composition, formulation, use, experience in clinical use, mechanisms of action, and clinical data of nutraceuticals, natural products, and food, which represent a new frontier for therapy and also a valuable tool to reduce the costs of health care systems.

Prof. Dr. Antonello Santini
Prof. Dr. Nicola Cicero
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 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 650 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.


  • food
  • food contaminants
  • health
  • nutraceuticals
  • prevention
  • clinical data
  • in vitro data
  • therapeutic agents
  • clinical experience
  • formulation
  • natural products
  • analytical aspects
  • mechanism of action

Published Papers (1 paper)

View options order results:
result details:
Displaying articles 1-1
Export citation of selected articles as:


Open AccessArticle A Microethnographic and Ethnobotanical Approach to Llayta Consumption among Andes Feeding Practices
Foods 2018, 7(12), 202; https://doi.org/10.3390/foods7120202
Received: 29 October 2018 / Revised: 22 November 2018 / Accepted: 28 November 2018 / Published: 9 December 2018
PDF Full-text (876 KB) | HTML Full-text | XML Full-text
Llayta is a dietary supplement that has been used by rural communities in Perú and northern Chile since pre-Columbian days. Llayta is the biomass of colonies of a Nostoc cyanobacterium grown in wetlands of the Andean highlands, harvested, sun-dried and sold as an
[...] Read more.
Llayta is a dietary supplement that has been used by rural communities in Perú and northern Chile since pre-Columbian days. Llayta is the biomass of colonies of a Nostoc cyanobacterium grown in wetlands of the Andean highlands, harvested, sun-dried and sold as an ingredient for human consumption. The biomass has a substantial content of essential amino acids (58% of total amino acids) and polyunsaturated fatty acids (33% total fatty acids). This ancestral practice is being lost and the causes were investigated by an ethnographic approach to register the social representations of Llayta, to document how this Andean feeding practice is perceived and how much the community knows about Llayta. Only 37% of the participants (mostly adults) have had a direct experience with Llayta; other participants (mostly children) did not have any knowledge about it. These social responses reflect anthropological and cultural tensions associated with a lack of knowledge on Andean algae, sites where to find Llayta, where it is commercialized, how it is cooked and on its nutritional benefits. The loss of this ancestral feeding practice, mostly in northern Chile, is probably associated with cultural changes, migration of the rural communities, and very limited access to the available information. We propose that Llayta consumption can be revitalized by developing appropriate educational strategies and investigating potential new food derivatives based on the biomass from the isolated Llayta cyanobacterium. Full article

Figure 1

Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top