Advancements in Food Nutrition and Bioactive Compounds

Dear Colleagues,

In recent years, research in the field of food nutrition and bioactive compounds has undergone unprecedented acceleration, driven by the growing global awareness of the importance of diet and nutrients for human health and disease prevention. This Special Issue is dedicated to exploring the latest innovations and scientific discoveries regarding the role of nutrients and bioactive compounds in food, with the aim of deepening our understanding of their impact on human health. We invite the submission of original studies, systematic reviews, opinion pieces, and short communications exploring the following innovative topics:

• Nutrigenomics and Nutrigenetics: exploration of the interactions between nutrition, gene expression, and individual genetics, and how these can influence health and disease risks and studies on personalized nutrition approaches based on genetic profiles.
• Functional Foods and Biofortification: innovations in the development of functional foods and biofortification processes to increase the concentration of essential nutrients and bioactive compounds, such as polyphenols, flavonoids, and omega-3 fatty acids.
• Advanced Technologies for the Extraction and Characterization of Bioactive Compounds: development of new technologies and methodologies for the extraction, purification, and characterization of bioactive compounds from food sources, and the evaluation of their bioavailability and bioefficacy.
• Gut Microbiota and Bioactive Compounds: studies on the role of the gut microbiota in the metabolism of dietary bioactive compounds and their impact on metabolic, immune, and neurobehavioral health.
• New Sources of Protein and Plant-Based Alternatives: investigations into new protein sources, including plants, insects, and cultured cells, and their content of bioactive compounds and evaluation of their nutritional potential and health effects.
• Effects of Food Processing on Nutritional Quality: analysis of the impact of food processing and preservation methods on bioactive compounds and their nutritional value and study of new processing technologies that preserve or enhance the content of nutrients and bioactive compounds.
• Applications of Artificial Intelligence and Machine Learning in Nutrition: use of advanced algorithms to analyze large nutritional datasets and identify new correlations between nutrients, bioactive compounds, and health and development of predictive models for improving diet and personalized nutrition.
• Role of Bioactive Compounds in the Prevention of Non-Communicable Diseases: exploration of the mechanisms of action and health benefits of bioactive compounds in the prevention and management of chronic diseases such as obesity, diabetes, cardiovascular diseases, and cancer.

This Special Issue aims to gather high-quality contributions that offer new perspectives on food nutrition and bioactive compounds, promoting the sharing of interdisciplinary knowledge that can guide future research and innovation in the field.

Summary:

This Special Issue, “Advancements in Food Nutrition and Bioactive Compounds,” aims to explore the latest scientific innovations and discoveries related to the role of nutrients and bioactive compounds in food and their impact on human health. This Special Issue seeks to present original research, systematic reviews, opinion pieces, and short communications on topics such as nutrigenomics and nutrigenetics, functional foods and biofortification, advanced technologies for extracting and characterizing bioactive compounds, the role of the gut microbiota, new protein sources, the effects of food processing on nutritional quality, AI and machine learning applications in nutrition, and the role of bioactive compounds in preventing non-communicable diseases. The goal is to foster interdisciplinary knowledge sharing that will guide future research and innovations in the field.

Dr. Danila Cianciosi
Guest Editor

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. Applied Sciences 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 2400 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.

• food nutrition
• bioactive compounds
• nutrigenomics
• nutrigenetics
• functional foods
• biofortification
• gut microbiota
• protein sources
• food processing
• artificial intelligence
• machine learning
• non-communicable diseases
• health prevention
• nutritional quality
• bioavailability