Functional Lipids and Nutrition

Dear Colleagues,

Functional foods have been widely investigated for their bioactive components, such as polyphenols, flavonoids, minerals, proteins, and antioxidants, using various analytical techniques. However, research data on the functional lipids present in food are sparse. In recent years, the investigation of lipid nutrients and their health impacts has been tremendously increasing by developing new areas, including Foodomics, through the efforts of many researchers. Therefore, the aim of this Special Issue is to provide a broader perspective of the latest advances in the source, detection, and function of lipids in health and nutrition management. In this Special Issue, we welcome submissions from potential topics including, but not limited to, the following: lipid analysis, lipidomics, metabolomics, lipid chemistry, methodological advances in lipid determination, food and nutrition, clinical trials on functional lipids, the isolation and characterization of lipids, and in vitro/in vivo studies involving functional lipids. Subjects from fundamental research to applied research can be covered.

We welcome both comprehensive review articles and original research on any of the proposed topics.

Dr. Siddabasave Gowda B. Gowda
Prof. Dr. Shu-Ping Hui
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 250 words) can be sent to the Editorial Office for assessment.

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.