Recent Advances in Bioactive Ingredients from Marine Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".
Deadline for manuscript submissions: 31 March 2025 | Viewed by 383
Special Issue Editors
Interests: functional food; food safety; food health
Special Issues, Collections and Topics in MDPI journals
Interests: functions of bioactive ingredients; nutritional mechanisms; omics; signal pathways
Interests: marine foods; bioactive ingredients; delivery systems
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In recent years, marine foods have gained increasing recognition for their significant contributions to health and nutrition. These foods are rich in a variety of bioactive compounds, including polyunsaturated fatty acids (PUFAs), peptides, polysaccharides, carotenoids, and more. These bioactive ingredients have demonstrated remarkable potential in promoting antioxidant activity, managing diabetes, preventing cardiovascular diseases (CVDs), enhancing immunity, and improving cognitive function, among other health benefits.
Current research continues to explore novel bioactive compounds, uncover emerging biological functions and mechanisms, and develop green processing technologies to maximize the potential of these marine-derived ingredients. This Special Issue seeks to compile the latest advancements in the field, focusing on the functional properties and characteristics of marine bioactive compounds, innovative extraction and processing technologies, newly discovered biological functions and underlying mechanisms, as well as their digestion, metabolism, and advanced applications. Additionally, this Special Issue will highlight the interactions between these bioactive ingredients and other food components, including their effects on gut microbiota. We encourage submissions of original research and comprehensive review articles that address the recent progress in the study of marine bioactive ingredients.
We anticipate that this Special Issue will offer fresh theoretical insights and inspire novel research directions for the development and application of marine foods, ultimately contributing to the advancement of health and nutrition science.
Dr. Yifeng Zhang
Prof. Dr. Xiaoli Shen
Prof. Dr. Zihao Wei
Guest Editors
Dr. Bingbing Guo
Guest Editor Assistant
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. Foods 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
- bioactive ingredient
- marine foods
- biological activity
- functional food
- digestion and metabolism
- interaction with gut microbiota
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