Chemical Compositions and Bioactivities of Foods, 2nd Edition

Dear Colleagues,

Over the years, advances in research have highlighted that a “healthy” food intake usually constitutes a sufficient nutritional content, whereas an “unhealthy” food intake may cause or exacerbate health problems. To a large extent, the chemical compositions and bioactivities of foods help us to better understand the above-mentioned issues due to their important roles in regard to health problems in the body.

The biological properties of functional foods come from bioactive phytochemicals (biophytochemicals) in foods. In addition to the basic requirement of carbohydrates, proteins and lipids, the biofunctionality of foods, i.e., in functional foods such as herbs, dietary supplements and medical foods, becomes increasingly important and even urgent in health promotion, disease prevention and treatment. To explore and comprehend the mechanisms of action of functional foods on human health, it is critically important to identify and profile the biophytochemicals in foods and to further examine their biological properties and associated pathways, laying the foundation for additional study and application of these bioactive properties.

This Special Issue will cover the isolation, characterization, biological activity screening and molecular mechanism elucidation as well as the application of biophytochemicals in foods. This Special Issue welcomes contributions in the form of full research articles, short communications, and reviews, and invites submissions on the topics listed below: 

• Extraction and identification of biophytochemicals from foods;
• Isolation and characterization of biophytochemicals from foods;
• Biological activity screening of biophytochemicals;
• Investigation of molecular mechanisms of food bioactives;
• Interaction of biophytochemicals and microbiota;
• Human study of biophytochemicals or biophytochemicals enriched foods;
• Bioavailability and or PK/PD study of biophytochemicals;
• Study of adverse effects of certain biophytochemicals.

Prof. Dr. Zhaojun Wei
Guest Editor

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