Plant-Derived Food: Relationship between Bioactive Compounds and Health Benefits
A special issue of Plants (ISSN 2223-7747). This special issue belongs to the section "Phytochemistry".
Deadline for manuscript submissions: 31 October 2024 | Viewed by 854
Special Issue Editors
Interests: food chemistry; food toxicology; functional foods; botanicals, phytochemicals; bioactive compounds; botanical safety
Special Issues, Collections and Topics in MDPI journals
Interests: food science; phytochemicals; nutraceuticals; pharmaceuticals; functional foods; molecular nutrition; cell biology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Plant-derived food plays a substantial role in preventing chronic diseases. Fruits, berries, vegetables, whole grains, legumes, nuts, seeds, spices and herbs provide carbohydrates, proteins, lipids, fiber, minerals, vitamins and other bioactive compounds. These phytochemicals include polyphenols, carotenoids, glucosinolates, terpenoids, etc. and offer potential health benefits which are not available from other foods.
There is an increasing demand for plant-based foods due to their association with the reduced risk of contracting chronic diseases such as type 2 diabetes, cardiovascular disease, obesity, and some types of cancers. Available evidence indeed suggests that consuming more plant-based food could contribute to the prevention of some chronic diseases. Moreover, consumers perceive these kinds of products as being more natural and safer. Another factor contributing to the rising interest in plant-based foods is that they are more sustainably produced.
On the other hand, government policies should be refocused toward supporting the plant-based foods that should come to form a greater part of our diets. The development of plant-derived foods should be oriented to balance several aspects, such as taste, texture, shelf life, cost, sustainability, and innovation, and to ensure compliance with food safety and quality standards.
This Special Issue will devote a greater focus to highlighting the relationship between bioactive compounds and the health benefits of plant-derived foods. Safety evaluation of plant-derived foods and innovation in plant-based meats and other alternative products with protective effects on health will also be of interest.
Dr. Liliana Vargas-Murga
Prof. Dr. Baojun Xu
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Plants is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- plant-based food
- botanicals
- phytochemicals
- bioactive compounds
- essential oils
- antioxidant effect
- health benefits
- chronic diseases
