Functional Food and Anti-Inflammatory Function

Dear Colleagues,

Functional foods are foods that offer health benefits beyond mere nutritional value. They contain bioactive components, such as vitamins, minerals, probiotics, fibre, and antioxidants, which can contribute to improving general well-being and preventing disease. In addition, foods rich in anti-oxidants, such as fruit and vegetables, help fight oxidative stress, protecting cells from damage and slowing down the ageing process. Finally, research suggests that regular inclusion of functional foods in the diet may contribute to weight management and blood glucose control, benefiting people with diabetes or metabolic problems. Promoting the use of functional foods may therefore be an effective strategy to improve public health and prevent various chronic diseases limiting inflammatory process. With an emphasis on the identification, development, and establishment of functional foods with anti-inflammatory properties through the study of the biological mechanisms that food bioactive components can express, this Topic, "Functional Food and Anti-Inflammatory Function", aims to improve the health of patients. A wide range of publications are encouraged for the reasons mentioned above, including in vitro and in vivo investigations, which are necessary to gather fresh data for upcoming clinical trials. Clinical studies will receive special consideration since they provide compelling scientific evidence for the effectiveness of novel functional foods. Ultimately, thorough assessments that can condense significant subjects are helpful in launching new scientific investigations.

Dr. Marika Cordaro
Prof. Dr. Rosanna Di Paola
Dr. Roberta Fusco
Topic Editors