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Nutrients
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The Health Benefits of Nutritional Composition in Functional Foods
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The Health Benefits of Nutritional Composition in Functional Foods

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

Deadline for manuscript submissions: closed (15 August 2024) | Viewed by 4058

Special Issue Editor

Dr. Kalliopi Georgakouli

E-Mail Website
Guest Editor
Department of Nutrition and Dietetics, University of Thessaly, 42132 Trikala, Greece
Interests: functional foods; metabolic health; clinical nutrition; sport nutrition; substance use disorders; addictive behaviours
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Functional foods are thought to provide health benefits beyond basic nutrition as they are high in bioactive compounds that exert beneficial health effects. They typically contain high amounts of important nutrients, vitamins, minerals, amino acids, healthy fats, fibre, polyphenols, or other nutrients that increase their nutritional value. The increased consumption of a variety of functional foods can protect against nutrient deficiencies and contribute to the prevention or treatment of various diseases, including cardiovascular diseases, obesity, diabetes, neurodegenerative diseases, and cancer. As the interest of consumers of functional foods has grown and non-pharmacological treatments have became more essential, demands for evidence-based information about the nutritional composition and health benefits of functional foods have emerged.

We are pleased to showcase original research, study protocols, short communications, brief reviews, and reviews (including systematic reviews and meta-analyses) on the nutritional composition and health benefits of functional foods in the prevention or treatment of non-communicable diseases.

Dr. Kalliopi Georgakouli
Guest Editor

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 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 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

  • nutraceuticals
  • bioactive compounds
  • antioxidants
  • phytochemicals
  • health
  • prevention

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Published Papers (2 papers)

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Research

13 pages, 1943 KiB  
Article
Effect of Arthrospira platensis (Spirulina) Fortification on Physicochemical, Nutritional, Bioactive, Textural, and Sensory Properties of Vegan Basil Pesto
by Izabela Podgórska-Kryszczuk
Nutrients 2024, 16(17), 2825; https://doi.org/10.3390/nu16172825 - 23 Aug 2024
Cited by 1 | Viewed by 1412
Abstract
The high protein content of several microalgae species makes them an excellent addition to various food products, increasing their nutritional value. In this study, vegan basil pesto was designed and enriched with 1% and 2% Arthrospira platensis (spirulina). The pesto obtained was characterized [...] Read more.
The high protein content of several microalgae species makes them an excellent addition to various food products, increasing their nutritional value. In this study, vegan basil pesto was designed and enriched with 1% and 2% Arthrospira platensis (spirulina). The pesto obtained was characterized by increased protein content (up to 40% more) and had a rich mineral composition, including up to three times more iron and 25% more calcium, among others. The increase of spirulina addition in the pesto also increased the content of polyphenols (up to 50% more) and flavonoids (up to 39% more). The fortified products had higher antioxidant activity against ABTS (up to 484.56 ± 2.16 μM Trolox/g) and DPPH (up to 392.41 ± 13.58 μM Trolox/g). The addition of spirulina will affect the hardness of the sauce, while in the other texture parameters (adhesiveness, springiness, and cohesion), there were no significant differences between the control and spirulina-fortified pesto. Although the pesto with spirulina was significantly darker in color (ΔE 8.83 and 12.05), consumers still rated it highly. All quality parameters of pesto with a 1% spirulina addition were rated the highest, contributing to the highest overall rating of the product (4.56). An increase in spirulina addition to 2% resulted in a decrease in the overall pesto rating (4.01), but still remains a good result compared to the control (4.22). Full article
(This article belongs to the Special Issue The Health Benefits of Nutritional Composition in Functional Foods)
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15 pages, 3408 KiB  
Article
Kaempferol Improves Cardiolipin and ATP in Hepatic Cells: A Cellular Model Perspective in the Context of Metabolic Dysfunction-Associated Steatotic Liver Disease
by Akiko Sakurai, Toshihiro Sakurai, Hsin-Jung Ho, Hitoshi Chiba and Shu-Ping Hui
Nutrients 2024, 16(4), 508; https://doi.org/10.3390/nu16040508 - 11 Feb 2024
Cited by 2 | Viewed by 2099
Abstract
Targeting mitochondrial function is a promising approach to prevent metabolic dysfunction-associated steatotic liver disease (MASLD). Cardiolipin (CL) is a unique lipid comprising four fatty acyl chains localized in the mitochondrial inner membrane. CL is a crucial phospholipid in mitochondrial function, and MASLD exhibits [...] Read more.
Targeting mitochondrial function is a promising approach to prevent metabolic dysfunction-associated steatotic liver disease (MASLD). Cardiolipin (CL) is a unique lipid comprising four fatty acyl chains localized in the mitochondrial inner membrane. CL is a crucial phospholipid in mitochondrial function, and MASLD exhibits CL-related anomalies. Kaempferol (KMP), a natural flavonoid, has hepatoprotective and mitochondrial function-improving effects; however, its influence on CL metabolism in fatty liver conditions is unknown. In this study, we investigated the effects of KMP on mitochondrial function, focusing on CL metabolism in a fatty liver cell model (linoleic-acid-loaded C3A cell). KMP promoted mitochondrial respiratory functions such as ATP production, basal respiration, and proton leak. KMP also increased the gene expression levels of CPT1A and PPARGC1A, which are involved in mitochondrial β-oxidation. Comprehensive quantification of CL species and related molecules via liquid chromatography/mass spectrometry showed that KMP increased not only total CL content but also CL72:8, which strongly favors ATP production. Furthermore, KMP improved the monolysocardiolipin (MLCL)/CL ratio, an indicator of mitochondrial function. Our results suggest that KMP promotes energy production in a fatty liver cell model, associated with improvement in mitochondrial CL profile, and can serve as a potential nutrition factor in preventing MASLD. Full article
(This article belongs to the Special Issue The Health Benefits of Nutritional Composition in Functional Foods)
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