Bioactives and Functional Ingredients in Foods
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Natural Products Chemistry".
Deadline for manuscript submissions: closed (15 August 2021) | Viewed by 73040
Special Issue Editors
Interests: food chemistry; natural products chemistry; nutraceuticals; mass spectrometry polyphenols; chemoprevention
Special Issues, Collections and Topics in MDPI journals
Interests: food chemistry; natural products chemistry; nutraceuticals; mass spectrometry polyphenols; chemoprevention
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The close relationship between food intake and health promotion is not new, but dates back to Hippocrates’ famous “let food be your medicine and medicine be your food”, which is still as timely as ever. In recent years, some scientific evidence has supported this statement, showing that dietary plant extracts, or bioactive compounds isolated therefrom, are able to prevent or slowdown chronic and degenerative diseases, making them particularly interesting from a nutraceutical point of view. On the other hand, a deep chemical investigation of functional plant extracts’ constituents is needed to rationalize certain bioactivity, and in terms of efficacy and safety.
In the light of above, for this Special Issue both original research and review articles are welcomed that focus on food bioactive and functional constituents, and their role as health-promoting agents, together with extraction/isolation procedures from plant matrices and structure elucidation by means of spectroscopic and spectrometric techniques.
Prof. Dr. Severina PacificoDr. Simona Piccolella
Guest Editors
Manuscript Submission Information
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Keywords
- food bioactives
- plant secondary metabolites
- extraction procedures
- spectroscopy
- mass spectrometry
- nutraceuticals
- functional foods