Plant Foods Ingredients as Functional Foods and Nutraceuticals III
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Natural Products Chemistry".
Deadline for manuscript submissions: closed (31 October 2024) | Viewed by 3196
Special Issue Editors
Interests: food science and technology; plant food bioactive compounds; functional foods and ingredients
Special Issues, Collections and Topics in MDPI journals
Interests: food science and technology; natural food matrix; food additives; functional foods and ingredients
Special Issues, Collections and Topics in MDPI journals
Interests: plant food bioactive compounds; chemical and sensory food analysis; nutrition
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Functional foods and nutraceuticals have similar characteristics in terms of their nutritional value compared to conventional foods. Indeed, these food products provide disease-preventing and health-promoting effects when consumed as part of a balanced diet. In this context, functional foods, which contain components, nutrients, or bioactive compounds that exert selective beneficial effects on one or more functions of the organism, are widely distributed in the food market.
It is estimated that more than 3 million cases of chronic diseases and cancer over a year could be avoided with a healthy and balanced diet that includes functional foods. Health claims are important value-added features for consumers and therefore for the food industry since they can give a competitive advantage to a functional food products or food ingredients. The EFSA authority only accepts health claims in functional foods and nutraceuticals based on strong scientific evidence. Therefore, further research is required to elucidate the association between functional foods and nutraceuticals containing phytochemicals and human health.
In this Special Issue of Molecules, we would like to collate papers dealing with the topic of plant food ingredients as functional foods and nutraceuticals and their relation to human health. In broad terms, the study of phytochemicals present in functional foods and nutraceuticals derived from vegetables, fruits, cereals, pulses, among others, and the study of their potential bioactivity (in vitro and in vivo), potential health effects, disease risk reduction effects, and effects on disease biomarkers will be considered.
We welcome different types of manuscripts, including original research articles and up-to-date reviews (systematic reviews and meta-analyses). Topics may include recent advances and knowledge regarding the associations of phytochemicals present in functional foods and nutraceuticals, their intake, and nutritional biomarkers, considering disease risk reduction, including cardiovascular disease, high blood pressure, cancer, and other chronic diseases.
Dr. Maria Ciudad-Mulero
Dr. Patricia Morales
Prof. Dr. Virginia Fernández-Ruiz
Guest Editors
Manuscript Submission Information
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Keywords
- nutraceuticals
- functional foods
- plant ingredients
- phytochemicals
- health claims, in vitro and in vivo studies
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Related Special Issues
- Plant Foods Ingredients as Functional Foods and Nutraceuticals II in Molecules (10 articles)
- Plant Foods Ingredients as Functional Foods and Nutraceuticals in Molecules (16 articles)
