Environmental, Ecological and Food Resources in the Biodiversity Overview: Health Benefits

Dear Colleagues,

Classification, cataloguing and analysis of environmental, agricultural, ecological, botanical and food resources from native species to unconventional sources and wastes should be promoted in the perspective of biodiversity. Studies on botanical classification, optimization of diversity of species, and monitoring the biochemistry of wild species, intra-species biodiversity, or environmental influences, and their effects on food qualities and health benefits are welcome. Studies on the impact of biodiverse environment in food production and nutrition should be promoted: exploitation and promotion of wild and native foods in the perspective of responsible human consumption and health outcomes. Management and modelling environment and biodiversity data are encouraged. Studies addressing to the promotion of diversities, to building synergies throughout food, nutrition and health systems and sharing of knowledge.

The production of food composition data for nutrients and biologically active compounds as well as the definition of new biomarkers represent key determinants in understanding the linkage and crosslinks between food, environment, nutrition and health. Studies on mapping diversity of food products and consumer preferences are welcome.

Developments, management, applications and utilizations of agricultural, ecological, botanical, food and environmental resources from environmental to nutritional- and health- related fields are here explored. Current research trends are defined.

Dr. Alessandra Durazzo
Dr. Massimo Lucarini
Guest Editors

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