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Applied Sciences
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Molecular Nutrition of Natural Compounds in Foods
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Molecular Nutrition of Natural Compounds in Foods

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (31 January 2021) | Viewed by 6338

Special Issue Editor

Dr. Sanggil Lee

E-Mail Website
Guest Editor
Department of Food Science and Nutrition, Pukyong National University, Busan 48513, Republic of Korea
Interests: marine bioactive compounds; redox medicine; anti-obesity; molecular nutrition; bioactive compound analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

“Molecular Nutrition of Natural Compounds in Foods” aims to cover the latest outstanding discoveries on health-promoting effects and related molecular mechanisms of bioactive compounds derived from foods. Molecular nutrition of natural compounds in foods is an interdisciplinary field which incorporates research on chemical characterization from foods, bioactive activities of those compounds, and the underlying mechanisms behind those health-promoting effects.   

This Special Issue aims to present some of the most significant and recent investigations on health promotion effects of natural compounds derived from foods, such as reducing the risk of certain diseases, or improving health outcomes. This issue focuses on the potential pharmacological effects of bioactive compounds on cells, organs, and systems and the mechanisms behind these effects. The use of natural compounds has shown promising outcomes in treating chronic diseases, such as metabolic disorders. The knowledge that has been obtained from studies in the natural compounds in foods may translate into potential clinic treatments or more comprehensive diet guidance.       

Prof. Dr. Sanggil Lee
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.

Keywords

  • Natural compounds
  • Bioactive compounds
  • Chronic diseases
  • Health promotion effects
  • Anti-inflammation
  • Anti-obesity
  • Oxidative stress
  • Anticancer
  • Antiaging
  • Molecular mechanisms

Published Papers (1 paper)

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Review

14 pages, 1467 KiB  
Review
Extraction, Identification, and Health Benefits of Anthocyanins in Blackcurrants (Ribes nigrum L.)
by Lei Cao, Yena Park, Sanggil Lee and Dae-Ok Kim
Appl. Sci. 2021, 11(4), 1863; https://doi.org/10.3390/app11041863 - 20 Feb 2021
Cited by 20 | Viewed by 5684
Abstract
The fruit of the blackcurrant (Ribes nigrum L.) is round-shaped, dark purple, bittersweet, and seed-containing edible berries. The blackcurrant has been used as a traditional medicine in both Asia and European countries. It is known as a rich source of antioxidants, largely [...] Read more.
The fruit of the blackcurrant (Ribes nigrum L.) is round-shaped, dark purple, bittersweet, and seed-containing edible berries. The blackcurrant has been used as a traditional medicine in both Asia and European countries. It is known as a rich source of antioxidants, largely due to its high content of phenolic compounds, especially anthocyanins. Studies on anthocyanins from blackcurrants have adopted different extraction methods and a panel of anthocyanins has been identified in them. Research on the health benefits of blackcurrant anthocyanins has also grown. To present a general overview of research in blackcurrant anthocyanins, this review focuses on the extraction methods of anthocyanins from blackcurrants and the molecular mechanisms underlying their health benefits. Full article
(This article belongs to the Special Issue Molecular Nutrition of Natural Compounds in Foods)
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