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Special Issue "Forest, Foods and Nutrition"

A special issue of Forests (ISSN 1999-4907). This special issue belongs to the section "Forest Ecology and Management".

Deadline for manuscript submissions: 25 December 2019

Special Issue Editors

Guest Editor
Dr. Alessandra Durazzo

CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178, Rome, Italy
Website | E-Mail
Interests: antioxidants; bioactive compounds; food quality; nutrition; food composition databases; biodiversity; green methodologies; biorefinery; circular economy; bioavailability; metabolic pathway
Guest Editor
Dr. Massimo Lucarini

CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178, Rome, Italy
Website | E-Mail
Interests: natural compounds; nutraceuticals; secondary metabolites; food chain; sustainability; biorefinery; circular economy; green methodologies; food science and nutrition; food composition databases; metabolic pathway
Guest Editor
Dr. Massimo Zaccardelli

CREA Research Centre for Vegetable and Ornamental Crops, via Cavalleggeri 25, 84098, Pontecagnano (Salerno), Italy
Website | E-Mail
Interests: microbiology; compost; compost tea; biostimulants; biological control; pest management by natural compounds; plant biodiversity; legumes; circular economy; green management in agriculture.
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

Special Issue Information

Dear Colleagues,

This Special Issue addresses our understanding of the intersection of forests, food, and nutrition. Forest ecosystems represent a biodiverse environment resource of species.  Forests and trees play an important role in food production and nutrition. Plants and animals in forests provide nutrient-rich food sources and can make important contributions to dietary diversity, quality, and quantity. Forest foods improve the taste and palatability of staples.

The main topics include, but are not limited to, the following:

-The implementation of sustainable forest management: the optimisation of yields of wild foods and fodder;

-The expansion of agricultural forest landscapes: the new aspect of sustainable agriculture. Reimaging forests as a new set of ecosystems for support sustainable food production;

-Edible and non-edible forest products: an update overview, classification, and cataloguing is welcome;

-Studies on the valorization of foods from forests will be designated. The nutritional value of forest foods. The chemical composition of foods from forests: the identification, isolation, and quantification of nutrients and bioactive components. The elucidation of the main components and an assessment of their interactions, by paying attention to factors, i.e. cultivar, the soil, weather, and topography;

-Conventional and non-conventional extraction procedures, with attention paid to green technologies. Emerging analytical techniques, i.e., infrared spectroscopy, multi-elemental analysis, isotopic ratio mass spectrometry, and nanotechnologies, coupled with chemometrics, are welcome;

-Biologically active extracts and functional components from forest products for uses and applications in nutraceutical, pharmaceutical, and cosmetic sectors;

-The nutritional implications of forests and trees: the benefits of forest products. The contribution of forest foods and a healthy diet. The role of forests in human nutrition. Nutrient-rich forest foods to complement one’s diet;

-Forest foods for food security: the contribution of wild and forest foods to nutrient intake among local communities;

-The elucidation of the role of forests for food security and nutrition. The social and economic impact will be designed.

Dr. Alessandra Durazzo
Dr. Massimo Lucarini
Dr. Massimo Zaccardelli
Prof. Dr. Antonello Santini
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. Forests 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 1800 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.

Keywords

  • forest
  • tree
  • edible forest products
  • non-edible forest products
  • nutritional value
  • bioactive compounds
  • sustainable agriculture
  • biodiversity

Published Papers (1 paper)

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Research

Open AccessArticle Evaluation of Anti-Tyrosinase and Antioxidant Properties of Four Fern Species for Potential Cosmetic Applications
Forests 2019, 10(2), 179; https://doi.org/10.3390/f10020179
Received: 4 January 2019 / Revised: 6 February 2019 / Accepted: 11 February 2019 / Published: 19 February 2019
PDF Full-text (1528 KB) | HTML Full-text | XML Full-text | Supplementary Files
Abstract
Ferns are poorly explored species from a pharmaceutical perspective compared to other terrestrial plants. In this work, the antioxidant and tyrosinase inhibitory activities of hydrophilic and lipophilic extracts, together with total polyphenol content, were evaluated in order to explore the potential cosmetic applications [...] Read more.
Ferns are poorly explored species from a pharmaceutical perspective compared to other terrestrial plants. In this work, the antioxidant and tyrosinase inhibitory activities of hydrophilic and lipophilic extracts, together with total polyphenol content, were evaluated in order to explore the potential cosmetic applications of four Spanish ferns collected in the Prades Mountains (Polypodium vulgare L., Asplenium adiantum-nigrum L., Asplenium trichomanes L., and Ceterach officinarum Willd). The antioxidant activity was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, oxygen radical absorbance capacity (ORAC) and xanthine/xanthine oxidase (X/XO) assays. The potential to avoid skin hyperpigmentation was tested by inhibiting the tyrosinase enzyme, as this causes melanin synthesis in the epidermis. All ferns were confirmed as antioxidant and anti-tyrosinase agents, but interestingly hydrophilic extracts (obtained with methanol) were more potent and effective compared to lipophilic extracts (obtained with hexane). Polypodium vulgare, Asplenium adiantum-nigrum, and Ceterach officinarum methanolic extracts performed the best as antioxidants. Polypodium vulgare methanolic extract also showed the highest activity as a tyrosinase inhibitor. Full article
(This article belongs to the Special Issue Forest, Foods and Nutrition)
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