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Foods
Special Issues
Dietary Components, Health and Disease
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Dietary Components, Health and Disease

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (31 January 2022) | Viewed by 21844

Special Issue Editor

Prof. Dr. Chunbao Li

E-Mail Website
Guest Editor
College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
Interests: meat; tenderization; protein phosphorylation; protein acetylation; nutrigenomics; gut microbiota; diet–gut–liver axis; diet–gut–brain axis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear colleagues,

In recent years, more and more attention has been paid to the associations of dietary components with human health and diseases by regulating the different axes, such as diet-gut-brain axis, and diet-gut-liver axis. However, the composition of diets is quite complicated. Some components are beneficial to human health at the recommended dose, but they may be harmful to our health once the dietary intake is excessive. It is a challenge to keep a balance between the diversity/amount of diets and health maintenance / disease prevention.

This Special Issue of the Foods is seeking research or review articles focusing on: functions of dietary components and supplements, in vivo or in vitro digestibility of dietary components, the impact of diets or supplements on health and disease.

Prof. Dr. Chunbao Li
Guest Editor

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

  • dietary components
  • dietary supplements
  • digestibility
  • functional evaluation
  • metabolism
  • diseases

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Published Papers (3 papers)

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Research

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13 pages, 3288 KiB  
Article
Iron Overload Protects from Obesity by Ferroptosis
by Wan Ma, Li Jia, Qingqing Xiong and Huahua Du
Foods 2021, 10(8), 1787; https://doi.org/10.3390/foods10081787 - 1 Aug 2021
Cited by 23 | Viewed by 5690
Abstract
Dysregulation in iron metabolism is associated with obesity, type 2 diabetes, and other metabolic diseases, whereas the underlying mechanisms of imbalanced glycolipid metabolism are still obscure. Here, we demonstrated that iron overload protected mice from obesity both with normal diets (ND) or high-fat [...] Read more.
Dysregulation in iron metabolism is associated with obesity, type 2 diabetes, and other metabolic diseases, whereas the underlying mechanisms of imbalanced glycolipid metabolism are still obscure. Here, we demonstrated that iron overload protected mice from obesity both with normal diets (ND) or high-fat diets (HFD). In iron-overload mice, the body fat was significantly decreased, especially when fed with HFD, excessive iron mice gained 15% less weight than those without iron supplements. Moreover, glucose tolerance and insulin sensitivity were all significantly reduced, and hepatic steatosis was prevented. Furthermore, these mice show a considerable decrease in lipogenesis and lipidoses of the liver. Compared with control groups, iron treated groups showed a 79% decrease in the protein level of Perilipin-2 (PLIN2), a protein marker for lipid droplets. These results were consistent with their substantial decrease in adiposity. RNA-seq and signaling pathway analyses showed that iron overload caused ferroptosis in the liver of mice with a decrease in GPX4 expression and an increase in Ptgs2 expression, resulting in a high level of lipid peroxidation. Overall, this study reveals the protective function of iron overload in obesity by triggering the imbalance of glucolipid metabolism in the liver and highlights the crucial role of ferroptosis in regulating lipid accumulation. Full article
(This article belongs to the Special Issue Dietary Components, Health and Disease)
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11 pages, 11667 KiB  
Article
Rheological and Nutritional Assessment of Dysphagia—Oriented New Food Preparations
by Francesca Cuomo, Martina Angelicola, Elisa De Arcangelis, Francesco Lopez, Maria Cristina Messia and Emanuele Marconi
Foods 2021, 10(3), 663; https://doi.org/10.3390/foods10030663 - 19 Mar 2021
Cited by 12 | Viewed by 4008
Abstract
Dysphagia that involves difficulty swallowing food and liquids is a symptom of different diseases. In some cases, patients who experience this symptom should be fed with modified consistency foods. Dysphagia is often accompanied by malnutrition and dehydration and an interesting approach to dealing [...] Read more.
Dysphagia that involves difficulty swallowing food and liquids is a symptom of different diseases. In some cases, patients who experience this symptom should be fed with modified consistency foods. Dysphagia is often accompanied by malnutrition and dehydration and an interesting approach to dealing with these conditions is to provide patients with nutrient-rich foods. In this study, two new food formulations for dysphagia patients are proposed: a cereal-based protein meal and a vegetable cream. The nutritional and rheological characteristics of the two innovative preparations were assessed and compared with those of commercial products. The proposed protein meal formulations meet the criteria for the “high protein” claim and the vegetable cream meets those of the “source of fiber” claim. The rheological investigation revealed that the flow properties of the innovative formulations were comparable to those of the commercial ones. Based on these preliminary outcomes, this investigation represents an interesting perspective potentially valuable to enlarge the offer of possibilities for people suffering from swallowing disorders. Full article
(This article belongs to the Special Issue Dietary Components, Health and Disease)
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Review

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18 pages, 1321 KiB  
Review
Dietary Regulation of Oxidative Stress in Chronic Metabolic Diseases
by Shuai Jiang, Hui Liu and Chunbao Li
Foods 2021, 10(8), 1854; https://doi.org/10.3390/foods10081854 - 11 Aug 2021
Cited by 79 | Viewed by 11227
Abstract
Oxidative stress is a status of imbalance between oxidants and antioxidants, resulting in molecular damage and interruption of redox signaling in an organism. Indeed, oxidative stress has been associated with many metabolic disorders due to unhealthy dietary patterns and may be alleviated by [...] Read more.
Oxidative stress is a status of imbalance between oxidants and antioxidants, resulting in molecular damage and interruption of redox signaling in an organism. Indeed, oxidative stress has been associated with many metabolic disorders due to unhealthy dietary patterns and may be alleviated by properly increasing the intake of antioxidants. Thus, it is quite important to adopt a healthy dietary mode to regulate oxidative stress and maintain cell and tissue homeostasis, preventing inflammation and chronic metabolic diseases. This review focuses on the links between dietary nutrients and health, summarizing the role of oxidative stress in ‘unhealthy’ metabolic pathway activities in individuals and how oxidative stress is further regulated by balanced diets. Full article
(This article belongs to the Special Issue Dietary Components, Health and Disease)
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