Health-Promoting Effects of Traditional Foods (II)
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: closed (10 November 2021) | Viewed by 835
Special Issue Editor
Interests: essential oils; bioactive phytochemicals; ethnopharmacology; antimicrobial resistance; one health; food security
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food cannot be simply considered a combination of constituents with different nutritional values. Fully understanding its relevance for humans must take into account other aspects such as history, culture, ecology, and the environment. Overall, assuming that access to food is secured for all people, traditional dietary patterns are considered safe in terms of longevity, healthy ageing, and morbidity. Indeed, healthy diets have been associated with a reduced risk and incidence of chronic degenerative diseases including cardiovascular disease, type 2 diabetes, metabolic syndrome, certain types of cancers, and neurodegenerative disorders. In general, healthy dietary habits include a low consumption of refined sugars, red meat, and saturated fats, as well as a high intake of fruit, vegetables, legumes, low-fat dairy products, and healthy lipids (from seafood). As an example, a Mediterranean diet can be considered the archetype of a health-promoting lifestyle by virtue of the phytochemical diversity of its food components.
Prof. Dr. Marcello Iriti
Guest Editor
Manuscript Submission Information
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Keywords
- traditional food knowledge
- ethnonutrition
- ethnobotany
- ethnopharmacology
- functional foods
- nutraceuticals
- bioactive phytochemicals
- Mediterranean diet
