Chemical Properties, Extraction Methods and Bioaccessibility of Bioactive Substances in Plant Foods
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: 28 November 2024 | Viewed by 495
Special Issue Editors
Interests: edible oils and fats; structured lipids; bioactive compounds; nutraceuticals and functional foods; antioxidants; phenolic compounds
Special Issue Information
Dear Colleagues,
Traditional medicine and its different uses are an important part of human cultures and for centuries were the only way to promote health, fulfilling the fundamental role of curing diseases in humans. Thus, plants with various healing effects have been used in most cultures around the world, consumed either topically or through ingestion. Bioactive compounds from plants can be extracted through different methods, conditions and plant material treatments to increase their concentrations or purity. Their anti-inflammatory, antioxidant, anticarcinogenic, etc., biological functions are just some of the beneficial effects demonstrated by compounds obtained from natural sources. Bioaccessibility can be defined as the fraction of a food matrix that, as consequence of release through digestion, is susceptible to crossing the intestinal barrier or moving to the colonic phase. There are factors that greatly affect the bioaccessibility of compounds, such as the oxidation of some nutrients or the chemical changes that they undergo during preparation.
We invite contributions discussing extraction and optimization techniques, chemical properties, the characterization and identification of bioactive compounds, biological activities, health benefits and the bioaccessibility of functional foods and nutraceuticals.
Prof. Dr. Cecilia E. Martínez-Sánchez
Prof. Dr. Efigenia Montalvo González
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. 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
- bioactive compounds
- extraction methods
- bioaccessibility
- functional foods
- chemical properties
