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Foods
Special Issues
Functional Foods and Their Benefits for Health Regulation
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Functional Foods and Their Benefits for Health Regulation

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 (10 July 2024) | Viewed by 1303

Special Issue Editors

Dr. Fuhua Li

E-Mail Website
Guest Editor
College of Food Science, Southwest University, Chongqing 400715, China
Interests: polyphenols; dietary fibers; cell models; gut microbiota
Dr. Lingrong Wen

E-Mail Website
Guest Editor
Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
Interests: food science; plant-based foods; functional ingredients; evaluation of biological activities

Special Issue Information

Dear Colleagues,

This Special Issue aims to delve into the intricate relationship between bioactive compounds (especially polyphenols and dietary fiber), their new analogues and role in chronic diseases, such as type 2 diabetes mellitus (T2DM), hypertension, and hyperlipidemia. The focus is on the significant role of functional foods in health regulation.

Bioactive compounds found in various edible and non-edible parts of plant-based foods and their analogues have garnered attention for their potential health-promoting properties and wide-ranging sources. This Special Issue seeks to unravel the specific ways in which these bioactive compounds influence the regulation of chronic diseases.

I invite scholars and researchers to contribute original papers that explore the diverse aspects of natural bioactive compounds (especially but not only polyphenols and dietary fiber) or their analogues in the context of T2DM, hypertension, and hyperlipidemia. The emphasis is on shedding light on their mechanisms of action from the perspectives of gut microbiota, digestive enzymes (α-amylase, α-glucosidase, pancreatic lipase), intestinal absorption, and transportation, as well as other relevant factors.

Additionally, contributors are also encouraged to investigate the interaction between these compounds and and other nutrients, offering valuable insights that can inform dietary interventions and lifestyle modifications.

Dr. Fuhua Li
Dr. Lingrong Wen
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
  • interaction
  • gut microbiota
  • intestinal absorption and transportation
  • digestive enzymes

Published Papers (2 papers)

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Research

14 pages, 5179 KiB  
Article
Terpinen-4-ol Improves Lipopolysaccharide-Induced Macrophage Inflammation by Regulating Glutamine Metabolism
by Yanhui Liu, Xin Tang, Huazhen Zhang, Linyan Zheng, Ping Lai, Chang Guo, Jingfan Ma, Hongbo Chen and Longxin Qiu
Foods 2024, 13(12), 1842; https://doi.org/10.3390/foods13121842 - 12 Jun 2024
Viewed by 459
Abstract
Terpinen-4-ol (T-4-O) is an important component of tea tree oil and has anti-inflammatory effects. Currently, there are very few studies on the mechanisms by which T-4-O improves lipopolysaccharide (LPS)-induced macrophage inflammation. In this study, LPS-stimulated mouse RAW264.7 macrophages were used as a model [...] Read more.
Terpinen-4-ol (T-4-O) is an important component of tea tree oil and has anti-inflammatory effects. Currently, there are very few studies on the mechanisms by which T-4-O improves lipopolysaccharide (LPS)-induced macrophage inflammation. In this study, LPS-stimulated mouse RAW264.7 macrophages were used as a model to analyze the effects of T-4-O on macrophage inflammatory factors and related metabolic pathways in an inflammatory environment. The results showed that T-4-O significantly decreased the expression levels of inflammatory cytokines induced by LPS. Cellular metabolism results showed that T-4-O significantly decreased the ratio of the extracellular acidification rate and oxygen consumption rate. Non-targeted metabolomics results showed that T-4-O mainly affected glutamine and glutamate metabolism and glycine, serine, and threonine metabolic pathways. qPCR results showed that T-4-O increased the transcript levels of GLS and GDH and promoted glutamine catabolism. Western blotting results showed that T-4-O inhibited the mTOR and IκB, thereby decreasing NF-κB activity. The overall results showed that T-4-O inhibited mTOR phosphorylation to promote glutamine metabolism and increased cell oxidative phosphorylation levels, thereby inhibiting the expression of LPS-induced inflammatory cytokines. Full article
(This article belongs to the Special Issue Functional Foods and Their Benefits for Health Regulation)
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17 pages, 2971 KiB  
Article
From Epimedium to Neuroprotection: Exploring the Potential of Wushanicaritin
by Donghui Luo, Dingding Shi and Lingrong Wen
Foods 2024, 13(10), 1493; https://doi.org/10.3390/foods13101493 - 11 May 2024
Viewed by 554
Abstract
Epimedium has been used for functional foods with many beneficial functions to human health. Wushanicaritin is one of the most important chemicals int Epimedium. This study investigated the neuroprotective effects of wushanicaritin and potential underlying mechanisms. The results demonstrated that wushanicaritin possessed [...] Read more.
Epimedium has been used for functional foods with many beneficial functions to human health. Wushanicaritin is one of the most important chemicals int Epimedium. This study investigated the neuroprotective effects of wushanicaritin and potential underlying mechanisms. The results demonstrated that wushanicaritin possessed superior intercellular antioxidant activity compared to icaritin. Wushanicaritin, with an EC50 value of 3.87 μM, showed better neuroprotective effect than quercetin, a promising neuroprotection agent. Wushanicaritin significantly reversed lactate dehydrogenase release, reactive oxygen species generation, cell apoptosis, and mRNA expression related to cell apoptosis and oxidative defense, in glutamate-induced PC-12 cells. Wushanicaritin could also maintain the enzymatic antioxidant defense system and mitochondrial function. The suppression of caspase-3 activation and amelioration of mitochondrial membrane potential loss and nucleus morphology changes were involved in the antiapoptotic effect of wushanicaritin. These findings suggested that wushanicaritin possesses excellent intercellular antioxidant and neuroprotective activities, showing potential promise in functional foods. Full article
(This article belongs to the Special Issue Functional Foods and Their Benefits for Health Regulation)
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