Food Bioactive Components in Functional Foods and Nutraceuticals
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 31 December 2025 | Viewed by 972
Special Issue Editors
Interests: nutrients; bioactive compounds; grain legumes; FTIR; cereals; rheological analysis; food safety; mycotoxins
Special Issues, Collections and Topics in MDPI journals
Interests: food microbiology; biotechnology; fermentation; molecular microbiology
Special Issues, Collections and Topics in MDPI journals
Interests: natural products analysis; natural products processing
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Global interest in functional foods and nutraceuticals has surged dramatically over the past decade and this heightened attention is largely due to the potential health benefits these foods offer, including promoting wellness and preventing illness. Functional foods contain biologically and physiologically active compounds that provide health benefits beyond basic nutrition. These compounds, known as "bioactive compounds", include both nutritive and non-nutritive elements naturally found in food, which have positive effects on the human body, ideally enhancing health. The consumption of bioactive compounds in functional foods has drawn significant interest from researchers because of their beneficial roles in human health. More than ever, functional diets incorporating bioactive ingredients are seen as alternatives to conventional treatments for many diseases.
This Special Issue aims to provide comprehensive insights into bioactive food components and their biological mechanisms, based on recent research in the development of functional foods and nutraceuticals.
Potential topics may include, but are not limited to:
- Bioactive Compounds in Functional Foods: Types and Health Benefits;
- The Role of Functional Foods in Disease Prevention and Management;
- Nutraceuticals and Their Impact on Human Health;
- Probiotics and Prebiotics as Functional Food Components.
Dr. Maria Aspri
Dr. Dimitrios Tsaltas
Dr. Vlasios Goulas
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. Molecules 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 2700 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
- functional foods
- nutraceuticals
- bioactive compounds
- health benefits
- disease prevention
- bioavailability
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