Special Issue "Phenolic Compounds in Herbs: Characterization, Antioxidant Properties and Health Benefits"

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

Deadline for manuscript submissions: 20 July 2021.

Special Issue Editors

Prof. Paweł Kafarski
Guest Editor
Department of Bioorganic Chemistry, Wroclaw University of Science and Technology, Wroclaw, Poland
Interests: natural products of honey; herbs and mushrooms; antioxidants; medicinal chemistry; food alduteration
Special Issues and Collections in MDPI journals
Prof. Dr. Izabela Jasicka-Misiak
Guest Editor
Faculty of Chemistry, Opole University, Oleska 48, 45-052 Opole, Poland
Interests: chromatography; mass spectrometry; sample preparation; extraction; natural product chemistry; food chemistry

Special Issue Information

Dear Colleagues,

Currently, herbs and spices are used to enhance or improve the organoleptic properties of food and to shape the quality of food products and cosmetics, while lower attention is given to their potential health-promoting properties. Various phenolic compounds are known to exhibit chemopreventive properties (acting as antioxidant, anticarcinogenic, antimutagenic, or anti-inflammatory molecules). Spices and herbs are great sources of antioxidants for food and beverage preservation. In addition, consumers are increasingly favouring food products that contain natural ingredients because of concerns over adverse health effects of synthetic raw materials, particularly some synthetic antioxidants. Since herbs also exhibit variable medicinal properties, it is not surprising that in developing countries, most of the population depends upon the use of food rich in phenolics for health prevention and of herbal medicines for primary health care. Therefore, the fortification of foods with herb and spice components could help to provide nutritional and therapeutical value to functional products.

To achieve a more comprehensive understanding of the health benefits of phenolic compounds present in herbs and to facilitate their use for the improvement of food, the journal Foods now invites valuable contributions that report original observations as well as reviews on that topic.

Prof. Paweł Kafarski
Prof. Dr. Izabela Jasicka-Misiak
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 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.


  • Phenolic profiles (fingerprints) of plant extracts, plant foods, and food additives
  • Metabolomics of herb phenolic compounds
  • Development of techniques and procedures to identify and quantify phenolics in plant and food materials
  • Antioxidant activity of individual phenolic compounds
  • The use of phenolics for the design and production of pro-healthy food
  • Steering with the level of individual phenolics content in herbs and foods
  • Biotransformation as a tool for improving the health benefits of phenolics
  • Molecular mechanisms of the medicinal action of phenolic compounds
  • Phenolic compounds databases

Published Papers

This special issue is now open for submission.
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