Food Oils and Lipids: Processing Technology, Physicochemical Analysis and the Effects of Dietary Fat on Metabolic Health

Dear Colleagues,

Non-transmissible chronic diseases (NTCDs) are a big concern worldwide, primarily due to persistent inflammation and altered food ingestion. In recent years, a substantial piece of research addressed the impact of nutrition on several NTCDs such as metabolic syndrome (MS), type II diabetes mellitus, obesity, dyslipidemia, cardiometabolic disease and related disorders. Food lipids and mineral content are fundamental in this aspect, especially in metabolic syndrome, mediating the gut microbiota. The characteristics of consumed fatty acids are crucial in such diseases, mainly when we highlight the essential polyunsaturated fatty acids (PUFAs). Nutraceutical foods are essential in the action mechanisms of comorbidities since healthy lifestyles and food chemical characteristics can attenuate them. Genetic predisposition is strongly related to metabolic changes. Several pre-clinical and clinical studies have been developed to show the importance of such alterations over life, demonstrating the importance of nutrigenomic studies.

Hence, authors are invited to contribute original research comprising in vitro and analytical studies on animals and humans with novel results. Narrative systematic reviews or meta-analyses will also be accepted.

Prof. Dr. Guimarães Rita De Cássia Avellaneda
Dr. Karine De Cássia Freitas
Dr. Danielle Bogo
Guest Editors

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