Special Issue "Plant Bioactive Compounds for Health Benefits and Nutrition"
Deadline for manuscript submissions: 31 May 2020.
Interests: food science and technology; natural food matrix; food additives; functional foods and ingredients
Special Issues and Collections in MDPI journals
Special Issue in Foods: Extraction, Isolation and Characterization of Natural Compounds in Foods
In this Special Issue of Nutrients, we would like to bring together papers dealing with the topic of plant bioactive compounds for health benefits and nutrition. In broad terms, the study of bioactive compounds, health, and nutrition may focus on different bioactive compounds present in vegetables, their intake, health effects, reduction of disease risk, as well as effects on disease biomarkers.
The average life expectancy has increased significantly with medical advances and economic progress, and with it, the concern about health and nutrition. Sedentary lifestyles and dietary factors contribute to the burden of illnesses and deaths. In fact, dietary factors are related to 4 of the 10 principal causes of death: coronary heart disease, some types of cancer, stroke, type 2 diabetes.
Besides, it is estimated that about 3 to 4 million cases of cancer could be avoided every year with an adequate and healthy food intake and nutrition, regular physical activity, and avoidance of obesity. In this context, functional foods, which contain components, nutrients, or bioactive compounds exerting selective beneficial effects on one or more functions of the organism, are widely distributed in the food market. Health claims are important value-added features for consumers and therefore for the food industry, since they can give a competitive advantage to a food product and can differentiate food products in the market. The EFSA accepts only health claims based on accepted scientific evidence. Therefore, further research is required to provide strong scientific evidence of the association between functional foods containing bioactive compounds and human health.
We welcome different types of manuscripts, including original research articles and up-to-date reviews (systematic reviews and meta-analyses).
Topics may include, but are not limited to, the associations of bioactive compounds present in foods, their intake, and nutritional biomarkers with reduction of disease risk, cancer, cardiovascular disease, obesity, high blood pressure, as well as other diseases.
Prof. Dr. Virginia Fernández-Ruiz
Prof. Dr. Patricia Morales
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 papers will be 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 100 words) can be sent to the Editorial Office for announcement on this website.
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 monthly 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 2000 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.
- Bioactive compounds
- health claims
- reduction of disease risk
- DNA protection
- proteins protection
- lipids damage