Food Bioactive Compounds and Chronic Liver Diseases

Dear Colleagues,

Food bioactive compounds are natural components generally present in small quantities in foods and possess biological activity in addition to having nutritional value. Most of these food bioactive compounds are present in small quantities in a variety of foods, including fruits, vegetables, cereals, oilseeds, and oils. These bioactive compounds are currently being intensively studied in order to evaluate their effects on health and enhance their biological activity on specific organs, such as the liver.

In this Special Issue, we will discuss the impact of bioactive compounds in foods on the development, prevention, and treatment of chronic liver diseases through original research articles, reviews, and editorials.

Potential issues may include but are not limited to interventional studies on the effect of different classes of bioactive compound (polyphenolic compounds, carotenoids, tocopherols, phytosterols, and organosulfur compounds) on human chronic liver diseases. These include diseases primarily affecting the liver such as chronic hepatitis, fibrosis, cirrhosis, alcoholic and nonalcoholic fatty liver, hepatocellular carcinoma, diseases caused by the immune system, and inherited conditions.

Particular attention will be also given in defining the role of food bioactive compounds in reducing the risk of major chronic liver diseases and the underlying biological mechanisms that account for these effects in in vitro and in vivo experimental models.

Dr. Anna Alisi
Guest Editor

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