Physicochemical Characterization of Food Components and Their Associated Health Benefits
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: closed (31 August 2024) | Viewed by 1355
Special Issue Editor
Interests: bioactive components of food; polyphenols; peptides; inflammation; gastrointestinal health; novel protein ingredients
Special Issue Information
Dear Colleagues,
Epidemiological and clinical studies support the association between diet and the development of certain diseases. For instance, a high intake of fruits, vegetables, and nuts has been associated with the reduced risk of cancer and cardiovascular disease while the intake of red and processed meat has been associated with the increased incidence of gastrointestinal cancer. As such these findings provide a basis for dietary recommendations and the prevention of chronic diseases, leading to the overall improvement in the quality of life. However, the physicochemical characteristics and the mechanisms by which these foods and food components prevent the development of certain diseases are unclear. This Special Issue will focus on the physicochemical characterization of food bioactive components from different sources and their associated health benefits. We welcome original articles, short communications, review, perspectives, and commentaries on the impact of food on health and the prevention of chonic diseases. Specifically, we encourage submissions focusing on (but not limited to) the following topics:
- Relationship between the physical, chemical, and structural properties of food components and their health benefits;
- In vitro and invivo mechanistic studies on the associated health benefits of food components;
- The stability, bioaccessibility, and bioavailability of food bioactives and their impacts on their associated health benefits;
- Comparative analysis on the impact of different bioactive components in gut microbiota.
Dr. Vermont Punongbayan Dia
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. Foods 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 2900 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
- structure–activity relationships
- polyphenols
- bioactive peptides
- novel food ingredients
- gut microbiota
- chemoprevention
- disease alleviation
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