Functional Foods: Bioactive Compounds, Antioxidants and Anti-Inflammatory Activities, 2nd Edition
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 30 June 2026 | Viewed by 1765
Special Issue Editors
Interests: food proteins; bioactive compounds of food; biochemical transformation during food processing; functional and techno-functional properties of food; compounds stability and interactions
Special Issues, Collections and Topics in MDPI journals
Interests: food chemistry; functional food; nutraceuticals; bioactive compounds; antioxidants
Special Issues, Collections and Topics in MDPI journals
Interests: bioactive compounds of food; phenolic compounds; food proteins; functional and techno-functional properties of food; liquid chromatography; mass spectrometry; tandem mass spectrometry; phytochemical analysis
Special Issue Information
Dear Colleagues,
Since oxidative stress and inflammation are linked to numerous chronic diseases, developing functional foods as a potential strategy for combating these processes has attracted considerable attention and research interest. Researchers explore foods and other sources of bioactive compounds, search for confirmation of their health-promoting benefits through in vitro and experimental studies, and unravel mechanisms by which foods and their constituents can modulate oxidative stress and inflammation. In addition, many research efforts focus on improving existing biotechnological and processing techniques to produce functional foods with bioaccessible and bioavailable bioactive compounds. To promote further innovation in the functional food industry, linking the consumption of functional foods should be based on strong scientific evidence of their effectiveness and safety, and a better understanding of factors affecting consumers’ acceptance of functional foods. This Special Issue aims to collect original research papers and review articles focused on the abovementioned aspects of functional foods for modulating inflammation and oxidative stress.
Dr. Mirjana B. Pešić
Prof. Dr. Bojana Vidović
Dr. Danijel D. Milinčić
Guest Editors
Manuscript Submission Information
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Keywords
- functional foods
- bioactive compounds
- antioxidants
- anti-inflammatory
- nutraceuticals
- isolation of bioactives
- interactions of bioactives
- food matrix
- bioaccessibility
- bioavailability
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