The Functional Foods: New Trends and Perspectives

Dear Colleagues,

In recent years, there has been a growing trend towards functional foods in the food and beverage industry. These foods and beverages are those with additional health benefits beyond basic nutrition. They are designed to promote health as well as prevent disease and are increasingly popular among consumers who are looking for healthier options. Furthermore, in recent years these foods have been gaining acceptance not only for prevention but also as adjuvants for some therapies. Indeed, functional foods are receiving increasing levels of interest not only in prevention but as part of therapy for either very common pathologies, such as diabetes or intestinal pathologies, but also for less common pathologies, called rare disorders. In this Special Issue, we therefore want to collect both research papers and reviews that take stock of this important aspect of nutrition and can provide inputs for understanding what the new aspects and perspectives in this important innovative area of nutrition are.

Dr. Nicolò Merendino
Guest Editor

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• human nutrition 
• functional foods 
• food supplements
• foods science 
• human health 
• non-transmissible pathology 
• diabetes 
• prebiotic 
• antioxidants