Functional Foods and Nutraceuticals in Health and Disease

Topic Information

Dear Colleagues,

We are pleased to announce a call for papers for a Topic focusing on "Functional Foods and Nutraceuticals in Health and Disease". Functional foods and nutraceuticals represent a dynamic and multidisciplinary field at the intersection of medicine, pharmacology, nutrition, food science, and biotechnology. These products provide health benefits beyond basic nutrition and are designed to prevent or manage chronic diseases, enhance physiological functions, and support overall well-being. Functional foods include natural plant-based or processed foods fortified with bioactive compounds, while nutraceuticals are derived from phytochemicals and food sources with demonstrated therapeutic benefits, such as antioxidants, probiotics, phytochemicals, and micronutrients including vitamins, minerals, essential fatty acids and amino acids.

This MDPI Topic aims to explore the evolving role of functional foods and nutraceuticals in promoting health and preventing or managing chronic diseases such as cardiovascular disorders, diabetes, obesity, neurodegenerative conditions, and reproductive and inflammatory diseases. The scope extends to investigating mechanisms of action, clinical efficacy, safety, regulatory aspects, and consumer behavior. This multidisciplinary theme encourages contributions from researchers in medicine, pharmacy, pharmacology, molecular biology, food science and technology, clinical nutrition, public health, clinical psychology, and health policy.

The Topic invites original research, reviews, and case studies that advance the understanding of functional foods and nutraceuticals in health promotion and disease management and prevention. It also aims to highlight innovative approaches in product development, bioavailability enhancement, and personalized nutrition strategies, paving the way for evidence-based integration into healthcare and preventive medicine.

Dr. Srinivas Nammi
Dr. Dennis Chang
Topic Editors

Keywords

Participating Journals

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Antioxidants antioxidants	6.6	12.4	2012	17.4 Days	CHF 2900	Submit
Biomolecules biomolecules	4.8	9.2	2011	19.4 Days	CHF 2700	Submit
Nutraceuticals nutraceuticals	-	-	2021	32.7 Days	CHF 1000	Submit
Nutrients nutrients	5.0	9.1	2009	12.9 Days	CHF 2900	Submit
Foods foods	5.1	8.7	2012	14.9 Days	CHF 2900	Submit
Scientia Pharmaceutica scipharm	2.5	4.6	1930	38.1 Days	CHF 1000	Submit
Pharmaceuticals pharmaceuticals	4.8	7.7	2004	14 Days	CHF 2900	Submit

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Published Papers (4 papers)

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All Antioxidants Biomolecules Nutraceuticals Nutrients Foods Sci. Pharm. Pharmaceuticals

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15 pages, 2888 KB  

Open AccessArticle

Mao Jian Black Tea Ethanol Extract Alleviates Alcoholic Liver Injury in Mice via Regulation of the PI3K/Akt/NF-κB Signaling Pathway

by Lei Wu, Xiaomeng Guo, Yao Niu, Siyu Li, Shiyu Jiang, Xinyuan Wang, Yukang Gao, Shan Zhang, Litao Zhou, Lingdan Yang, Zian Gao and Yuqing Yang

Foods 2025, 14(20), 3492; https://doi.org/10.3390/foods14203492 - 14 Oct 2025

Abstract

This study investigates the protective effects and underlying mechanisms of Mao Jian Black tea ethanol extract (MJBT_EE) on a mouse model of acute alcohol-induced liver injury (ALI). The animal model was established using the NIAAA method, and C57BL/6 mice were divided into the [...] Read more.

This study investigates the protective effects and underlying mechanisms of Mao Jian Black tea ethanol extract (MJBT_EE) on a mouse model of acute alcohol-induced liver injury (ALI). The animal model was established using the NIAAA method, and C57BL/6 mice were divided into the following groups: negative control group (NC), model control group (MG), silibinin positive control group (SL, 54 mg/kg), and MJBT_EE high- and low-dose groups (40 mg/mL, 20 mg/mL). The results showed that, compared to the MG, MJBT_EE significantly reduced serum levels of ALT, AST, TC, TG, LDL-C, TBIL, ALP and inflammatory cytokines IL-6, TNF-α, and IL-1β (p < 0.01), while upregulating HDL-C (p < 0.01). It also enhanced the activity of hepatic antioxidant enzymes SOD and GSH (p < 0.01) and reduced MDA content (p < 0.01). Further histopathological examination of liver tissue revealed that MJBT_EE_H markedly alleviated hepatocellular hydropic degeneration, swelling, and steatosis. The mechanism of action of MJBT_EE_H primarily involved activation of the PI3K/Akt pathway and suppression of excessive p-NF-κB activation. These findings indicate that Maojian black tea ethanol extract exerts significant protective effects against alcohol-induced liver injury, potentially through improving lipid metabolism, reducing oxidative stress and inflammatory responses, and modulating the PI3K/Akt/NF-κB signaling pathway. Full article

(This article belongs to the Topic Functional Foods and Nutraceuticals in Health and Disease)

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10 pages, 1414 KB  

Open AccessCommunication

Comparative Effects of the Potent Antioxidant 3,5-Dihydroxy-4-methoxybenzyl Alcohol and Gallic Acid on the Growth and Death of RAW264.7 Macrophages and Lung Cancer A549 Cells In Vitro

by Masayoshi Yamaguchi, Kenji Yoshiike, Emiko Miki, Hideaki Watanabe and Mitsugu Watanabe

Nutraceuticals 2025, 5(4), 28; https://doi.org/10.3390/nutraceuticals5040028 - 30 Sep 2025

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Abstract

DHMBA, a novel antioxidant derived from oyster, exhibits dual properties that block oxidative stress by acting as a radical scavenger in various cells. DHMBA has been shown to play a pharmacological role by exerting anti-macrophage and anti-cancer effects. Gallic acid, which is widely [...] Read more.

DHMBA, a novel antioxidant derived from oyster, exhibits dual properties that block oxidative stress by acting as a radical scavenger in various cells. DHMBA has been shown to play a pharmacological role by exerting anti-macrophage and anti-cancer effects. Gallic acid, which is widely distributed in edible plants, exhibits a potent antioxidant activity. In this study, we compared the effects of DHMBA and gallic acid using inflammatory macrophages (RAW264.7 cells) and human lung cancer cells (A549 cells) in vitro. In these cells, we demonstrated that DHMBA at comparatively lower concentrations (1 or 10 µM) significantly affected cell proliferation and stimulated cell death, resulting in a decrease in cell number. Gallic acid at 1 and 10 μM did not affect the proliferation or death of RAW264.7 and A549 cells. DHMBA may be a potent antioxidant that regulates cell function. Despite having the same molecular weight, the chemical structure of DHMBA and gallic acid exerted different effects. Notably, the combined DHMBA and gallic acid with comparatively lower concentrations (1 and 10 μM) showed potent effects in suppressing the proliferation of RAW264.7 and A549 cells. However, this combination did not induce a significant effect on cell death. Thus, the effects of DHMBA were potentiated in the presence of the antioxidant gallic acid. This finding suggests a potential effect induced by the combined antioxidants. This study provides a new strategy for disease prevention using the strong antioxidants DHMBA and gallic acid. Full article

(This article belongs to the Topic Functional Foods and Nutraceuticals in Health and Disease)

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19 pages, 1945 KB  

Open AccessSystematic Review

Effect of Apple Cider Vinegar Intake on Body Composition in Humans with Type 2 Diabetes and/or Overweight: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

by Alberto Castagna, Yvelise Ferro, Francesca Rita Noto, Rossella Bruno, Analucia Aragao Guimaraes, Carmelo Pujia, Elisa Mazza, Samantha Maurotti, Tiziana Montalcini and Arturo Pujia

Nutrients 2025, 17(18), 3000; https://doi.org/10.3390/nu17183000 - 19 Sep 2025

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Abstract

Background: Apple cider vinegar (ACV) is a naturally fermented beverage with potential metabolic health benefits; however, its effects on weight loss remain controversial. This systematic review and meta-analysis of randomized controlled trials (RCTs) was conducted to assess the effect of ACV on anthropometric [...] Read more.

Background: Apple cider vinegar (ACV) is a naturally fermented beverage with potential metabolic health benefits; however, its effects on weight loss remain controversial. This systematic review and meta-analysis of randomized controlled trials (RCTs) was conducted to assess the effect of ACV on anthropometric measurements in adults. Methods: We performed a systematic search of PubMed, Web of Science, Scopus, and CENTRAL up to March 2025 for randomized controlled trials (RCTs) in adults (≥18 years) evaluating the effects of ACV for ≥4 weeks on body composition parameters. Primary outcomes included changes in body weight, BMI, waist circumference, and other anthropometric measures. Risk of bias was assessed using the Revised Cochrane Risk-of-bias tool. Results: Out of 2961 reports screened, 10 RCTs comprising a total of 789 participants were eligible for inclusion in this meta-analysis. The pooled results using a random-effects model showed that daily ACV intake significantly reduced body weight [SMD: −0.39; 95% CI: −0.63, −0.15; p = 0.001; I² = 62%], BMI [SMD: −0.65; 95% CI: −1.05, −0.26; p = 0.001; I² = 83%], and WC [SMD: −0.34; 95% CI: −0.67, −0.02; p = 0.04; I² = 61%]. However, no significant effects of ACV were observed on the other body composition parameters analyzed. Sensitivity analyses excluding high-risk-of-bias studies confirmed the robustness of ACV’s beneficial effects on body weight and BMI. Subgroup analyses suggested that ACV consumption significantly improved anthropometric parameters when administered for up to 12 weeks, at a dose of 30 mL/day, and in adults who were overweight, obese, or had type 2 diabetes. Conclusions: Overall, this meta-analysis suggests that ACV supplementation may be a promising and accessible adjunctive strategy for short-term weight management in adults with excess body weight or metabolic complications. Full article

(This article belongs to the Topic Functional Foods and Nutraceuticals in Health and Disease)

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16 pages, 2172 KB  

Open AccessArticle

Systematic Purification of Peptides with In Vitro Antioxidant, Antihyperglycemic, Anti-Obesity, and Antidiabetic Potential Released from Sesame Byproduct Proteins

by Ulises Alan Mendoza-Barajas, Martha Elena Vázquez-Ontiveros, Jennifer Vianey Félix-Medina, Rosalio Velarde-Barraza, Jesús Christian Grimaldi-Olivas, Cesar Noe Badilla-Medina, Jesús Mateo Amillano-Cisneros and María Fernanda Quintero-Soto

Nutraceuticals 2025, 5(3), 23; https://doi.org/10.3390/nutraceuticals5030023 - 22 Aug 2025

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Abstract

Sesame oil extraction byproduct (SOEB) contains a high percentage of protein (49.81 g/100 g), making it a suitable plant-based source for producing protein hydrolysates with nutraceutical potential. In this study, albumins, globulins, glutelins, and prolamins fractions were extracted and characterized from SOEB. These [...] Read more.

Sesame oil extraction byproduct (SOEB) contains a high percentage of protein (49.81 g/100 g), making it a suitable plant-based source for producing protein hydrolysates with nutraceutical potential. In this study, albumins, globulins, glutelins, and prolamins fractions were extracted and characterized from SOEB. These fractions were then enzymatically hydrolyzed with alcalase, yielding high soluble protein content (>90%) and hydrolysis degrees ranging from 34.66 to 45.10%. The hydrolysates were fractionated by molecular weight (<5 kDa, 3–5 kDa, 1–3 kDa, and <1 kDa). These fractions demonstrated potential for inhibiting the DPPH radical (25.19–95.79%) and the α-glucosidase enzyme (40.14–55.63%), particularly the fractions with molecular weight <1 kDa. We identified 28 peptides, with molecular weights between 332.20 and 1096.63 Da, which showed potent antioxidant activities (IC₅₀ = 90.18 µg/mL), as well as inhibitory effects on key enzymes such as α-glucosidase (IC₅₀ = 61.48 µg/mL), dipeptidyl peptidase IV (IC₅₀ = 12.12 µg/mL), and pancreatic lipase (IC₅₀ = 6.14 mg/mL). These results demonstrate the antioxidant, antihyperglycemic, antidiabetic, and anti-obesity potential of SOEB peptides, highlighting their use in the formulation of new functional foods or nutraceuticals. Full article

(This article belongs to the Topic Functional Foods and Nutraceuticals in Health and Disease)

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