Special Issue "Bioactives and Functional Ingredients in Foods and Beverages"
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Natural Products Chemistry".
Deadline for manuscript submissions: closed (20 March 2020) | Viewed by 54207
Special Issue Editors

2. Associated Unit of R&D and Innovation CEBAS-CSIC+UPCT on “Quality and Risk Assessment of Foods”, CEBAS-CSIC, Campus Espinardo - 25, E-30100 Murcia, Spain
Interests: food science and technology; phytochemistry; bioactive compounds; health-promoters, functional ingredients; natural foods; healthy foods; energy metabolism (obesity and diabetes); human nutrition; wellbeing
Special Issues, Collections and Topics in MDPI journals
Interests: pharmacology; pharmacognosy; natural products; health-promoting bioactives; human nutrition; oxidative stress; bioavailability and metabolism
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Bioactives and functional ingredients are natural non-essential nutrients with the potential for exerting health-protective or disease-preventive properties beyond their nutritive value. There are thousands of compounds, many of them understudied, that work differently, presenting a wide range of biological properties, namely: antioxidants, activators or inhibitors of enzymes, DNA protective compounds, hormone modulators, anti-bacterial, immune-modulatory substances, and so on.
Foods and beverages containing bioactives are already part of our daily diets, but it is expected that new designs and developments incorporating valuable bioavailable ingredients with the potential to modulate the metabolism and the physiological processes necessary for a claimed beneficial effect on the health of human subjects will arise. In particular, improving the current state of the art in demonstrating a cause–effect relationship between the consumption of the given food product and the health-promoting characteristic/s claimed, which are associated with the fully characterized bioactive molecules and metabolites in the food or the formulated edible product.
The present Issue intends to reflect, as far as possible, the recent advances connecting and integrating “from farm to food and health” the many factors involved in obtaining new foods and beverages enriched in bioactives and functional ingredients, as follows:
- The ingredient sourcing, its quality, and the sustainability of the production systems.
- The influence of the agronomical, industrial, and domestic processes to condition the maintenance of quality during shelf-life, and the expected functionality.
- The demonstration of biological effects based on studies of the quality, bioavailability, and bioactivity of the new foods and beverages enriched in bioactive compounds; the elucidation of the absorption, distribution, metabolism, and excretion of the organic forms, conjugates, circulating forms of the bioactives; and the markers of intake and bioactivity, with the support of advanced omics technologies.
- The consumer-driven design of new foods and beverages, as well as the novel designs for specific population groups with special needs (e.g., aging adults, allergies, caloric intake control or restricted diets, chronic conditions, and immuno-depressed situations).
- And much more.
Dr. Diego A. Moreno
Dr. Débora Villaño
Guest Editors
Manuscript Submission Information
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Keywords
- Added value food products
- New developments and trends in foods and beverages
- Bioactive compounds, biomolecules, and health-promoters
- Bioaccessible, bioavailable, and bioactive compounds
- Health-promotion and disease prevention and management
- Chemical characterization of foods and beverages
- Shelf-life, organoleptic, and functional quality
- Structure–bioactivity relationship for claimed benefits