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Nutrients
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Functional Foods and Physical Exercise: A Winning Combination for Health
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Functional Foods and Physical Exercise: A Winning Combination for Health

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Sports Nutrition".

Deadline for manuscript submissions: closed (15 October 2025) | Viewed by 3733

Special Issue Editors

Prof. Dr. Filomena Mazzeo

E-Mail Website
Guest Editor
Department of Economics, Law, Cybersecurity, and Sports Sciences, Parthenope University of Naples, Naples, Italy
Interests: clinical toxicology in sports; doping; nutrients; exercise physiology; exercise pharmacology; drugs in sport
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Olga Scudiero

E-Mail Website
Guest Editor
Department of Molecular Medicine and Medical Biotechnology, University of Naples Federico II, 80131 Naples, Italy
Interests: physical activity; antimicrobial peptides
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In recent years, scientific research has highlighted the fundamental role of physical activity in enhancing quality of life and preventing various diseases. The benefits of physical exercise extend to the cardiovascular and musculoskeletal systems, energy metabolism, cognitive functions, and psychological well-being, contributing to better sleep and reduced anxiety and depression. However, intense physical activity can also lead to muscle fatigue, the excessive production of reactive oxygen species (ROS), cellular damage, and inflammation.

A promising strategy to counteract oxidative stress and maximize the benefits of exercise is adopting a diet rich in antioxidant-containing foods and other nutraceutical compounds, known as functional foods, or supplementing with their derivatives. For a food to be considered functional, it must demonstrate beneficial effects on one or more physiological functions, improving health and/or reducing disease risk.

This Special Issue will collect original research articles and reviews exploring the role of functional foods in physical exercise and health promotion. Contributions examining various aspects of this topic are welcome, ranging from the properties of specific foods to their effects on the health of individuals engaged in physical activity at different levels.

Prof. Dr. Filomena Mazzeo
Prof. Dr. Olga Scudiero
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • physical activity and health
  • applied sport science
  • exercise physiology
  • exercise biochemistry
  • sport nutrition

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Published Papers (2 papers)

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Research

16 pages, 284 KB  
Article
Craft Non-Alcoholic and Low-Alcohol Beer (NABLAB): Perceived Role as Functional Foods Among Italian Consumers and a Focus on Benefits for Well-Being and Physical Activity
by Mario Ruggiero, Nicla Mercurio, Leopoldo Ferrante, Olga Scudiero and Filomena Mazzeo
Nutrients 2026, 18(1), 33; https://doi.org/10.3390/nu18010033 (registering DOI) - 21 Dec 2025
Abstract
Background/Objectives: Craft non-alcoholic and low-alcohol beer (NABLAB) is attracting increasing attention as potential functional beverages due to their content of bioactive compounds such as polyphenols, vitamins, and minerals, and their suitability for health-oriented lifestyles. This study investigated Italian consumers’ perceptions of craft NABLAB [...] Read more.
Background/Objectives: Craft non-alcoholic and low-alcohol beer (NABLAB) is attracting increasing attention as potential functional beverages due to their content of bioactive compounds such as polyphenols, vitamins, and minerals, and their suitability for health-oriented lifestyles. This study investigated Italian consumers’ perceptions of craft NABLAB and explored possible generational differences in their acceptance. Methods: A descriptive cross-sectional online survey was conducted between March 2024 and March 2025 among adults living in Italy. The questionnaire, composed entirely of closed-ended questions, investigated familiarity with craft NABLAB, attitudes toward their potential health-related properties, and willingness to recommend them. Results: A total of 527 valid responses were analyzed descriptively and grouped by generation (Generation Z, Millennials, Generation X, and Baby Boomers). Results showed that 68.3% of participants would recommend craft NABLAB to others interested in their functional properties, while 55.0% reported higher motivation to purchase when informed about their potential health benefits. Familiarity with these products remained limited (34.7% had tried them, and only 22.2% considered them easy to find). Baby Boomers and Millennials were more receptive, possibly due to greater health awareness and openness to innovation, whereas Generation Z displayed curiosity despite lower consumption experience. Conclusions: Overall, Italian consumers show a growing interest in craft NABLAB, especially when linked to wellness and active lifestyle benefits. Enhancing product availability and communication focused on health and functionality could promote more moderate and conscious drinking habits, contributing to a gradual cultural shift toward reduced alcohol consumption. Full article
(This article belongs to the Special Issue Functional Foods and Physical Exercise: A Winning Combination for Health)
17 pages, 311 KB  
Article
Ashwagandha Does Not Enhance the Effect of High-Intensity Interval Training on Selected Energy Metabolism Parameters in Young Healthy Men
by Małgorzata Charmas, Ewa Jówko, Barbara Długołęcka, Andrzej Klusiewicz, Iwona Przybylska and Anna Galczak-Kondraciuk
Nutrients 2025, 17(20), 3245; https://doi.org/10.3390/nu17203245 - 16 Oct 2025
Viewed by 3519
Abstract
Background/Objectives: High-intensity interval training (HIIT) is considered an effective way in improving aerobic capacity and selected health parameters. Ashwagandha is an herb with possible health-promoting properties that may affect metabolism and performance. The aim of this study was to evaluate the effects of [...] Read more.
Background/Objectives: High-intensity interval training (HIIT) is considered an effective way in improving aerobic capacity and selected health parameters. Ashwagandha is an herb with possible health-promoting properties that may affect metabolism and performance. The aim of this study was to evaluate the effects of ashwagandha supplementation (600 mg/day) during an 8-week HIIT on body composition, lipid profile and hormone levels related to energy homeostasis in healthy young men. Methods: The study was randomised, double-blind and placebo-controlled (Placebo group, PL, n = 20; ashwagandha, A, n = 18). HIIT was conducted on a rowing ergometer (3 times per week, 5–7 series of 1.5 min at 85–95% of maximum power, with intervals of 1.5 min at 70 W). Body composition (BIA, Tanita TBF 300P), serum lipid profile (tChol, HDL-cholesterol, LDL-cholesterol, TG) and serum levels of adiponectin, asprosin and irisin were analysed before (term 1) and after the8-week study (term 2). Both the lipid and hormonal profiles were measured in three time points: pre- and post-graded exercise test and after 24 h recovery period. Results: Analysis showed no effect of training or supplementation on body composition and lipid profile (p > 0.05). In turn, the 8-week HIIT decreased resting levels of adiponectin and increased irisin levels post-exercise and after 24 h (p < 0.05). Conclusions: In young, healthy men, an 8-week HIIT programme significantly affects selected hormones related to energy metabolism of adipose (adiponectin) and muscle (irisin) tissues, but ashwagandha supplementation did not significantly affect any of the hormonal parameters analysed. Full article
(This article belongs to the Special Issue Functional Foods and Physical Exercise: A Winning Combination for Health)
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