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Dietary Supplements’ Quality and Their Role in Health and Disease,...
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Dietary Supplements’ Quality and Their Role in Health and Disease, 2nd Volume

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (10 May 2024) | Viewed by 3397

Special Issue Editor

Dr. Małgorzata Grembecka

E-Mail Website
Guest Editor
Department of Bromatology, Faculty of Pharmacy, Medical University of Gdansk, Gen. J. Haller Av. 107, 80-416 Gdansk, Poland
Interests: food bioactive compounds; elemental composition; food supplements; nutritional value; functional foods; food chemistry; analytical methods; HPLC; AAS; chemometrics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Dietary supplements, which constitute concentrated sources of minerals, vitamins, or other nutritional or biologically active substances such as amino acids, fatty acids, enzymes, and herbal extracts, belong to the food category. By definition, they are intended to supplement the diet with nutrients and/or bioactive compounds and cannot exert a therapeutic effect. They may be visually identical to the pharmaceutical forms of medicinal products because they are marketed in forms such as tablets, capsules, powders, or liquids. Dietary supplements can be beneficial to human health; however, their consumption can also be risky, as their quality and effectiveness are not checked before they are marketed. The dietary supplements market is developing very rapidly; thus, there is a need for scientific evidence on their safety, efficacy, and potential effects on human health.

In this Special Issue, we welcome manuscripts across a broad range of topics, but we are particularly interested in original research manuscripts and/or reviews of the current scientific literature concerning dietary supplements’ quality and their role in health and disease.

Dr. Małgorzata Grembecka
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. 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

  • dietary supplements
  • supplementation
  • bioactive compounds
  • nutraceuticals
  • nutrients
  • secondary metabolites
  • safety
  • quality
  • health promotion
  • disease prevention

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Published Papers (2 papers)

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Research

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17 pages, 1661 KiB  
Article
Influence of Diet on the Bioavailability of Active Components from Zingiber officinale Using an In Vitro Digestion Model
by Justyna Zagórska, Karolina Pietrzak, Wirginia Kukula-Koch, Marcin Czop, Julia Laszuk and Wojciech Koch
Foods 2023, 12(21), 3897; https://doi.org/10.3390/foods12213897 - 24 Oct 2023
Cited by 3 | Viewed by 1800
Abstract
Ginger (Zingiber officinale Rosc.) is a plant known all over the world that is used as a spice and as an ingredient in drinks, dietary supplements, and cosmetics. The growing availability of its fresh rhizomes makes it even more likely to be [...] Read more.
Ginger (Zingiber officinale Rosc.) is a plant known all over the world that is used as a spice and as an ingredient in drinks, dietary supplements, and cosmetics. The growing availability of its fresh rhizomes makes it even more likely to be used in the diet, mainly due to its beneficial health properties and high content of polyphenols (gingerols and shogaols). The main goal and motivation of the authors was to assess the bioavailability of active substances contained in the extract from ginger rhizomes in the presence of various types of diets using the in vitro digestion method, enabling simulation of the processes occurring during the digestion and absorption of metabolites in the small intestine. For the qualitative and quantitative analyses, the HPLC-MS (High Performance Liquid Chromatography–Mass Spectrometry) and HPLC (High Performance Liquid Chromatography) techniques were used, respectively. Based on the obtained results, it was found that the best bioavailability of the selected ginger polyphenols (6-gingerol, 8-gingerdione, 8-shogaol, and 10-gingerdione) was estimated for a high-fiber diet, while the weakest results were obtained for standard and basic diets. In the case of the high-fiber diet, the bioavailability of the mentioned compounds was estimated as 33.3, 21.4, 6.73, and 21.0%, while for the basic diet, it was only 21.3, 5.3, 2.0, and 1.0%, respectively. Full article
(This article belongs to the Special Issue Dietary Supplements’ Quality and Their Role in Health and Disease, 2nd Volume)
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Review

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22 pages, 1020 KiB  
Review
Application of In Vitro Digestion Models in the Evaluation of Dietary Supplements
by Justyna Ośko, Katarzyna Nasierowska and Małgorzata Grembecka
Foods 2024, 13(13), 2135; https://doi.org/10.3390/foods13132135 - 4 Jul 2024
Cited by 1 | Viewed by 1053
Abstract
Nowadays, dietary supplements are a permanent part of our diet. Using various simulated in vitro digestive models, the bioavailability of dietary supplement ingredients has also been investigated. In most cases, static models are used instead of dynamic ones. This article focuses on the [...] Read more.
Nowadays, dietary supplements are a permanent part of our diet. Using various simulated in vitro digestive models, the bioavailability of dietary supplement ingredients has also been investigated. In most cases, static models are used instead of dynamic ones. This article focuses on the division of applications of in vitro methods, such as assessing the quality of dietary supplements (in chemical and pharmaceutical form), the impact of diet on the assessment of the bioavailability of product ingredients, the impact of supplement ingredients on the state of intestinal microflora, and the development of new products using various encapsulation methods. The review included publications from 2000 to 2024 showing the use of in vitro methods in dietary supplements containing polysaccharides, proteins, elements, vitamins, and bioactive substances, as well as probiotic and prebiotic products. The impact of components in dietary supplements on the human digestive tract and their degree of bioaccessibility were determined through the use of in vitro methods. The application of in vitro methods has also become an effective tool for designing new forms of dietary supplements in order to increase the availability and durability of labile ingredients in these products. Full article
(This article belongs to the Special Issue Dietary Supplements’ Quality and Their Role in Health and Disease, 2nd Volume)
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