Active Ingredients in Functional Foods and Their Impact on Health, 2nd Edition

Dear Colleagues,

In recent years, the exploration of active ingredients in functional foods and their impact on health has emerged as a dynamic and critical area of research. This interdisciplinary field delves into the bioactive components of various foods, ranging from traditional staples to modern dietary innovations, with a focus on elucidating their physiological effects and potential health benefits.

Researchers in this domain investigate the multifaceted roles of active ingredients, such as polyphenols, flavonoids, omega-3 fatty acids, probiotics, and other bioactive compounds found in foods. The study encompasses their mechanisms of action, bioavailability, and the intricate interplay between these components and the human body. 

The health implications of these active ingredients are diverse, spanning preventive and therapeutic aspects. Studies explore their anti-inflammatory, antioxidant, antimicrobial, and immune-modulating properties, offering potential avenues for combating chronic diseases, enhancing overall well-being, and supporting personalized nutrition approaches. 

This Special Issue aims to gather cutting-edge research that unravels the complexities of active ingredients in functional foods. It welcomes contributions elucidating the molecular mechanisms behind their health effects, innovative methods for extraction and analysis, and therapeutic potentials. Furthermore, the interrelation between active ingredients, and health outcomes is a key area of interest.

Researchers and practitioners from various disciplines, including food chemistry, pharmacology, and medicine, are invited to contribute their insights, fostering a comprehensive understanding of how active ingredients in functional foods can positively impact human health.

Dr. Anna Puścion-Jakubik
Guest Editor

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