Nutritionally Relevant Constituents and Biological Activity of Novel Foods

Dear Colleagues,

Due to innovation and globalization, an increasing number of foodstuffs have entered the European Union (EU) market and contributed to meeting the growing demands of consumers for dietary alternatives which are good for the planet and good for our health. Foodstuffs produced with new technologies or derived from new sources, newly synthesized/isolated compounds, and traditional foods from non-EU countries that were not consumed to a significant degree within the EU before 15 May 1997 are among the main categories of novel foods (NF).

The aim of this Special Issue is to bring together original research papers or reviews on novel foods, with special attention given to nutritional information, bioactive compounds and antinutritional factors, proposed uses and use levels, allergenicity, anticipated intake and ADME. Since several novel foods have been investigated for their potential health benefits, in terms of antioxidant activity, cardiovascular disease prevention, modulation of immune response and prevention of age-related cognitive decline, studies on these aspects are also welcome.

Dr. Valentina Melini
Dr. Francesca Melini
Dr. Francesca Luziatelli
Guest Editors

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