Applications of Natural Products in Food
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Natural Products Chemistry".
Deadline for manuscript submissions: closed (1 August 2022) | Viewed by 2633
Special Issue Editors
Interests: food–drug interaction; natural product; drug development; pharmacology; drug metabolism; nutraceuticals
Special Issues, Collections and Topics in MDPI journals
Interests: food–drug interaction; natural product; drug development; pharmacology; drug metabolism; nutraceuticals
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Traditional and modern therapies use natural compounds as active ingredients. The use of natural compounds as starting points for drug development is common because of the structural variety they provide and the ease with which synthetic analogues can be created. It is common to classify natural products into main and secondary metabolites. The term “natural product” refers to any substance produced by a living organism. Chemicals or mixtures of compounds contained in these items have been shown to have favorable impacts on the matrix of which they are a part (i.e., foods, dietary supplements, or cosmetics). Organoleptic changes, a longer shelf life, and improved technological qualities are all examples of these positive consequences. Furthermore, food can also have a positive impact on the organism that eats it. Increased research in recent decades on the connection between nutrition and chronic illness incidence has shown the exceptional opportunities afforded by food to maintain and even improve health status. With the goal of keeping or improving health in mind it is possible to enhance foods with natural chemicals that have diverse biological activity in order to avoid food–medication interactions. Natural substances must be evaluated in terms of their potential impact on both the food matrix and the human body. Consequently, the goal for this Special Issue of is to publish papers focusing on the applications and evaluations of impacts and activities of natural products used in food in terms of safety and food health values. The processes underlying the effects produced by natural products will also be investigated in the papers submitted for consideration.
Prof. Dr. Ajaz Ahmad
Prof. Dr. Mohammad Raish
Guest Editors
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Keywords
- bioactive and phenolic compounds
- extraction and analysis of constituents in foods
- structural characterization
- stability
- biotransformation of compounds in food
- antioxidant properties
- health benefits and implications
- pharmacokinetics and pharmacodynamics
- herb/food–drug interaction
- analysis of compounds in biological systems
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