Nutritional and Toxicological Characterization of Bioactive Compounds from Foods
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: 25 January 2025 | Viewed by 5
Special Issue Editors
Interests: bioactive compounds; cell cultures; bioactivity; oxidative stress; food by-products; non-conventional extraction; supercritical fluids; pulsed electric fields; toxicology
Interests: food science; extraction technologies; fermentation process; nutrition
Special Issues, Collections and Topics in MDPI journals
Interests: nutrition and food science
Special Issue Information
Dear Colleagues,
Bioactive compounds in foods hold immense potential for enhancing health and preventing disease. These compounds, found in fruits, vegetables, whole grains, and animal products, can influence metabolic processes and contribute to overall well-being. However, understanding their dual role in nutrition and toxicology is crucial for optimizing their benefits and mitigating any risks.
This Special Issue, "Nutritional and Toxicological Characterization of Bioactive Compounds From Foods", seeks to explore the complexities of bioactive compounds. We aim to provide a comprehensive overview of the nutritional advantages these compounds offer, as well as their potential toxicological impacts. This dual perspective is essential for developing safer, more effective dietary recommendations and functional foods.
We invite contributions that cover a range of topics, including advanced techniques for extraction, characterization, and quantification of bioactive compounds; in vitro, cell studies, and clinical trials that elucidate their biological activities; and emerging technologies for their incorporation into food. Additionally, studies focusing on the safety, toxicological, and allergenic aspects of bioactive compounds are highly encouraged.
Through this Special Issue, we hope to deepen our understanding of the balance between the beneficial and harmful effects of bioactive compounds, ultimately promoting safer consumption and innovative applications in the food industry.
Dr. Francisco J. Marti-Quijal
Dr. Juan Manuel Castagnini
Dr. Noelia Pallarés
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
- nutritional benefits
- toxicological risks
- functional foods
- food safety
- phytochemicals
- antioxidants
- dietary supplements
- food chemistry
