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Functional Foods and Nutraceuticals in Health and Disease
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Topic Editors

1. NICM-Health Research Institute, Western Sydney University, Sydney, NSW 2751, Australia
2. Discipline of Medical Sciences, School of Science, Western Sydney University, Sydney, NSW 2751, Australia
Dr. Dennis Chang
1. NICM-Health Research Institute, Western Sydney University, Sydney, NSW 2751, Australia
2. Discipline of Medical Sciences, School of Science, Western Sydney University, Sydney, NSW 2751, Australia
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Functional Foods and Nutraceuticals in Health and Disease

Abstract submission deadline
20 October 2026
Manuscript submission deadline
20 December 2026
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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

  • functional foods
  • nutraceuticals
  • chronic diseases
  • medicinal herbs
  • phytochemicals
  • phytoceuticals
  • pharmaceuticals
  • cosmeceuticals
  • dietary supplements
  • medicinal foods

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 (1 paper)

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Article
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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