Functional Ingredients and Natural Extractions in Foods: Sources, Health Benefits and Disease Prevention
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: 15 September 2024 | Viewed by 56
Special Issue Editors
Interests: functional food; food nutrition; herbs; traditional Chinese medicine; memory; depression; dementia; Alzheimer’s disease; Parkinson’s disease; inflammation
Interests: starch; amylase; starch derivatives; peptides; functional food components
Special Issue Information
Dear Colleagues,
The dietary extracts and pure compounds from plant foods possess key human health benefits. The functional approach in deciphering the role of functional food in promoting health benefits by curing multiple illnesses is of prime importance. Extracts and pure compounds are derived from various sources such as plant foods, fruits, seeds, nuts, vegetable, microbes, etc. These sources provide a variety of vitamins, minerals, antioxidants, polyphenols, prebiotics, dietary fibres, fatty acids, and probiotics with health-improving affects. The consumption of function food has a variety of health-improving effects, such as antioxidant potential, immune booster properties, reduced blood pressure, as well as improved cardiovascular and neurological complication. Reports also suggest their role in preventing chronic diseases like cancer and Alzheimer's disease, diabetes, reduced brain function, digestive health support, etc. In conclusion, with the continuous development of food technology, functional ingredients and their extracts are expected to leverage unique advantages and make significant contributions to human health. So, this Special Issue will be dedicated to further highlight the importance of functional food research toward the betterment of human health.
Dr. Qiong Wang
Guest Editor
Dr. Yanli Wang
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
- functional food
- natural plant resources
- extraction techniques
- chemical compounds
- prebiotic and probiotics
- physiological functions
- chronic diseases
- antioxidants
- immunity
- neurodegeneration or neurological complication
- cardiovascular diseases
- metabolic diseases
