Antioxidant Compounds in Functional Foods and Their Benefits for Human Health: 2nd Edition
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 February 2025 | Viewed by 75
Special Issue Editors
Interests: antioxidants; functional foods; gut health; metabolism; bioactivity
Special Issues, Collections and Topics in MDPI journals
Interests: functional foods; antioxidants; gut health; chronic disease prevention; immune-metabolic homeostasis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The Special Issue “Antioxidant Compounds in Functional Foods and Benefits of Human Health” is a collection of research articles and review papers that explore the role of antioxidant compounds in functional foods and their potential benefits for human health. Antioxidants are compounds that can help to protect the body from damage caused by harmful molecules known as free radicals, which can contribute to the development of chronic diseases such as cancer, heart disease, and Alzheimer's. Functional foods are foods that have been shown to provide health benefits beyond basic nutrition, often due to their high levels of bioactive compounds such as antioxidants. This Special Issue aims to gather the latest research on antioxidant compounds in functional foods, including their sources, mechanisms of action, and potential health benefits. The articles in this Special Issue cover a wide range of topics related to antioxidant compounds in functional foods, including their role in preventing chronic diseases, their effects on cardiovascular health, their potential as anti-inflammatory agents, and their impact on cognitive function. The issue also includes studies on the bioavailability and metabolism of antioxidant compounds, as well as reviews of the latest research in this area. Overall, this Special Issue provides a comprehensive overview of the current state of research on antioxidant compounds in functional foods, highlighting the potential benefits of these compounds for human health and the importance of including them in a healthy diet.
Dr. Yong Sun
Prof. Dr. Hua Zhang
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
- antioxidants
- functional foods
- potential health benefits
- mechanisms of action
- anti-inflammatory
- chronic diseases
- cardiovascular health
- cognitive function
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