Bioactive Molecules in Foods: From Sources to Functional Applications

Dear Colleagues,

Food is a source of ingredients that provides the body with energy and affect its proper functioning. Many play a key role in regulating biochemical processes and exhibit many bioactive properties such as antioxidant, antidiabetic, antiobesity, or antimicrobial. Molecules from food may prevent diseases, including diseases of civilization such as hypertension, depression, obesity, or cancer. Moreover, food compounds may be used in food technology as ingredients that improve the quality and durability of food.

Therefore, it is important to search for new sources of bioactive food ingredients and the possibility of their use in food production, diet, or dietary supplements. Bioactive food compounds may be obtained from plants, animals, or microorganisms, but nowadays there is a search for new or alternative sources of food with the “zero waste” principle.

For this Special Issue on “Bioactive Molecules in Foods: From Sources to Functional Applications”, we welcome papers that provide information about the origin of food ingredients and their biological activity that can be used in nutrition or food products to improve the proper organism functioning.

Dr. Anna Jakubczyk
Dr. Kamila Rybczyńska-Tkaczyk
Guest Editors

Dr. Katarzyna Lisiecka
Guest Editor Assistant

Manuscript Submission Information

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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.