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Foods
Special Issues
Functional Foods for Health Promotion and Disease Prevention
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Functional Foods for Health Promotion and Disease Prevention

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: 20 October 2025 | Viewed by 1399

Special Issue Editors

Dr. Zheng Feei Ma

E-Mail Website
Guest Editor
School of Health and Social Wellbeing, University of the West of England, Bristol, UK
Interests: functional food; nutrition; food science; nutritional status; biomarkers’ nutritional status
Special Issues, Collections and Topics in MDPI journals
Dr. Iain A. Brownlee

E-Mail Website
Guest Editor
Faculty of Health and Life Sciences, Northumbria University, Newcastle-upon-Tyne NE1 8ST, UK
Interests: nutrition
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Caili Fu

E-Mail Website
Guest Editor
Food Science and Technology Center, National University of Singapore Suzhou Research Institute, Suzhou 215123, China
Interests: functional food; nutrition; food science
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The growing interest in functional foods has driven innovation in novel food products designed to support health maintenance and reduce disease risk. However, significant challenges remain in substantiating their health benefits through robust scientific evidence. This Special Issue aims to explore both the innovations in functional food development and the scientific and regulatory challenges in evidencing their impacts on health maintenance and disease prevention.

We invite original research, systematic reviews, and perspectives addressing various aspects of functional foods, including bioavailability, efficacy, clinical validation, and consumer perception. Submissions exploring the methodological hurdles in demonstrating health benefits, such as standardization of trials, biomarker identification, and regulatory requirements, are particularly welcome. Additionally, interdisciplinary studies that bridge nutrition, food science, and public health to strengthen the evidence base for functional foods are encouraged.

This Special Issue seeks to foster discussion on how to enhance scientific rigor in this field and inform policy, industry, and public health strategies. By addressing these challenges, we aim to support the responsible development and application of functional foods in health promotion and disease prevention.

Dr. Zheng Feei Ma
Dr. Iain A. Brownlee
Prof. Dr. Caili Fu
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

  • functional foods
  • novel food products
  • bioactive compounds
  • non-communicable diseases
  • health promotion
  • disease prevention

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

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Research

19 pages, 2712 KB  
Article
Effects and Mechanisms of Long-Term Lycium barbarum Water Consumption on Skeletal Muscle Function in Aged Mice
by Yundi Tang, Qingwei Zheng, Jinyi Wang, Mingcong Fan, Haifeng Qian, Li Wang and Yan Li
Foods 2025, 14(17), 3049; https://doi.org/10.3390/foods14173049 - 29 Aug 2025
Viewed by 239
Abstract
With the global aging population, skeletal muscle aging has threatened to elderly health, making dietary interventions for age-related muscle decline a research priority. Lycium barbarum, a traditional food and medicinal herb, was used in the study to prepare Lycium barbarum water (LBW). [...] Read more.
With the global aging population, skeletal muscle aging has threatened to elderly health, making dietary interventions for age-related muscle decline a research priority. Lycium barbarum, a traditional food and medicinal herb, was used in the study to prepare Lycium barbarum water (LBW). This experiment was conducted in animals and included four groups: young control (C-Young), aged control (C-Aged), young LBW-drinking (G-Young), and aged LBW-drinking (G-Aged). Assessments covered skeletal muscle mass, cross-sectional area, and exercise ability to compare health status. The study measured mRNA expression of Atrogin-1 and MuRF-1 from the Forkhead Box O (FOXO) pathway, advanced glycation end products (AGEs) and senescence-associated β-galactosidase (SA-β-gal), oxidative stress levels via superoxide dismutase (SOD), malondialdehyde (MDA) and glutathione (GSH), inflammatory levels through interleukin-10 (IL-10) and tumor necrosis factor-alpha (TNF-α), and applied untargeted metabolomics to profile metabolic alterations. Optimal LBW was achieved at 80 °C with a 1:10 (w/v) solid-liquid ratio. In aged mice, long-term LBW administration improved exercise capacity, reduced muscle atrophy, and increased muscle mass, alongside decreased aging-related markers, alleviated oxidative stress, and modulated inflammatory levels. Additionally, metabolomics confirmed age-related oxidative stress and inflammation. Long-term LBW consumption alleviates age-related skeletal muscle dysfunction via multi-target regulation, holding promise as a natural nutritional intervention for mitigating skeletal muscle aging. Full article
(This article belongs to the Special Issue Functional Foods for Health Promotion and Disease Prevention)
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16 pages, 2034 KB  
Article
Preliminary Exploration on the Effects of a Novel Antidepressant Formula Food in a Mouse Model
by Xu Chen, Ruoxi Mao, Yunxia Zou, Wentian Yue, Wenwen Dong and Yali Zhang
Foods 2025, 14(9), 1640; https://doi.org/10.3390/foods14091640 - 7 May 2025
Viewed by 804
Abstract
Depression poses increasing public health challenges, and alternative dietary strategies are gaining attention for their potential therapeutic effects. This study evaluates a natural ingredient-based formula powder (FP) for its antidepressant effects in a chronic unpredictable mild stress (CUMS) mouse model under both a [...] Read more.
Depression poses increasing public health challenges, and alternative dietary strategies are gaining attention for their potential therapeutic effects. This study evaluates a natural ingredient-based formula powder (FP) for its antidepressant effects in a chronic unpredictable mild stress (CUMS) mouse model under both a standard diet and high-fat high-sugar diet (HFHSD) conditions. Behavioral tests demonstrated that FP significantly reduced immobility time in the forced swimming test and tail suspension test, and improved anxiety-like behavior in the open field test, particularly by increasing the central zone activity in mice fed a standard diet. FP supplementation also mitigated CUMS- and HFHSD-induced organ damage, as indicated by increased small intestine and colon coefficients. At the molecular level, FP downregulated the expression of pro-inflammatory cytokines (TNF-α, IL-1β, IL-6) and upregulated brain-derived neurotrophic factor (BDNF) and tryptophan hydroxylase-2 (TPH2) in the hippocampus and colon. These findings suggest that FP exerts antidepressant-like effects by alleviating neuroinflammation and supporting the gut–brain axis, offering a promising functional food approach for managing depression. Full article
(This article belongs to the Special Issue Functional Foods for Health Promotion and Disease Prevention)
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