New Applications of Natural Compounds as Functional Additives of Foods
A special issue of International Journal of Molecular Sciences (ISSN 1422-0067). This special issue belongs to the section "Bioactives and Nutraceuticals".
Deadline for manuscript submissions: closed (30 September 2024) | Viewed by 4415
Special Issue Editors
Interests: functional foods; polyphenols; antioxidants; public health; nutritional evaluation; natural product extracts
Special Issues, Collections and Topics in MDPI journals
Interests: antioxidant compounds; bioactive compounds; sample preparation; extraction; nanomaterials; metabolomics
Special Issues, Collections and Topics in MDPI journals
Interests: food lipids; food analysis; pulsed electric field; cloud point extraction; deep eutectic solvents; humic and fulvic acids
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
It is unequivocally true that food consumption is not only vital for the maintenance of life, but also for well-being and the promotion of human health. However, for many centuries, food was produced with the sole purpose of satisfying hunger. In recent decades, due to extensive research carried out by various scientists, several compounds (mainly of plant origin) have been identified and further examined in terms of therapeutic applications. To this end, multiple ways to isolate compounds have been developed, resulting in multiple compounds with a wide variety of applications, either for prevention or for treatment. However, preparing and consuming natural extracts is a time-consuming and costly process for consumers, resulting in reduced interest. In this context, in order to overcome this issue, functional foods have been developed. Functional foods promote good health and assist in the prevention of diseases, making it a more appealing alternative option for consumers. Therefore, increasing effort is being dedicated to developing advanced functional foods. In addition to the production of functional foods, studies should focus on shedding light on the underlying mechanisms via which the desired therapeutic effect is achieved. In this context, nutraceuticals are often examined with advanced techniques to examine their effect on the microbiome and metabolome of the consumer and obtain a better insight into the underlying molecular mechanisms.
This Special Issue, titled “Natural Compounds as Functional Additives of Foods”, is dedicated to the advancements in this field, aiming (I) to further exploit the use of natural compounds that can serve as functions additives in foods and (II) to examine the mechanisms via which the desired effect is achieved. We invite authors to submit original research articles, communications, and reviews related to this topic.
Dr. Vassilis Athanasiadis
Dr. Theodoros G. Chatzimitakos
Prof. Dr. Stavros I. Lalas
Guest Editors
Manuscript Submission Information
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Keywords
- antibacterial activity
- anti-inflammatory activity
- antioxidant activity
- bioactive compounds
- foodomics
- functional food
- green extraction techniques
- health promotion
- immunonutrition
- metabolome alterations
- microbiome
- nutraceuticals
- oxidative stress
- polyphenols
- vitamins
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