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Foods
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Advances on Functional Foods with Antioxidant Bioactivity
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Advances on Functional Foods with Antioxidant Bioactivity

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: 29 September 2024 | Viewed by 549

Special Issue Editors

Dr. Igor de Almeida Rodrigues

E-Mail Website
Guest Editor
Departamento de Produtos Naturais e Alimentos, Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-902, Brazil
Interests: antioxidant bioactivity; functional foods; natural products; oxidative stress
Special Issues, Collections and Topics in MDPI journals
Dr. Carla da Silva Carneiro

E-Mail Website
Guest Editor
Departamento de Produtos Naturais e Alimentos, Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-902, Brazil
Interests: functional foods; phenolic compounds; phytochemical antioxidants; lipid peroxidation

Special Issue Information

Dear Colleagues,

We are pleased to invite you to submit your contributions to a Special Issue on "Advances in Functional Food with Antioxidant Bioactivity" in Foods. This Special Issue aims to explore innovative research in the realm of functional foods and food-derived antioxidant agents, focusing on their efficacy in combating oxidative stress and related diseases.

Oxidative stress, resulting from an imbalance between the production of reactive oxygen species (ROS) and the body's ability to detoxify them, is implicated in various pathological conditions, including cardiovascular diseases, neurodegenerative disorders, inflammation, and cancer. Given the detrimental effects of oxidative stress on human health, there is growing interest in identifying novel food sources of compounds with potent antioxidant bioactivity to mitigate its impact.

We invite authors to submit original research articles or reviews addressing antioxidant bioactivity in line with the following themes:

  1. Innovative functional foods and beverages;
  2. Bioactivity assessments (mechanisms of action) in biological models;
  3. Novel models for antioxidant bioactivity testing;
  4. Innovative antioxidant delivery systems;
  5. The biodisponibility and bioaccessibility of functional-food-derived antioxidants.

Dr. Igor de Almeida Rodrigues
Dr. Carla da Silva Carneiro
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
  • bioactive antioxidants
  • antioxidant-delivery systems
  • natural antioxidants
  • antioxidant biological assays

Published Papers (1 paper)

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Research

15 pages, 3357 KiB  
Article
In Vivo Glycemic Response of Fruit-Based Mango (Mangifera indica) and Pineapple (Ananas comosus) Bars in In Vitro and In Silico Enzyme Inhibitory Effects Studies
by Yolanda E. Pérez-Beltrán, Abraham Wall-Medrano, Monserrat A. Valencia Estrada, Jorge A. Sánchez-Burgos, Francisco Javier Blancas-Benítez, Juscelino Tovar and Sonia G. Sáyago-Ayerdi
Foods 2024, 13(14), 2258; https://doi.org/10.3390/foods13142258 - 17 Jul 2024
Viewed by 353
Abstract
The habitual consumption of snacks has the potential to enrich or harm the diet. They can contribute to excessive caloric intake and hyperglycemia. Thus, there is an increasing interest in snacks with health-promoting properties. This study aimed to demonstrate the beneficial effect of [...] Read more.
The habitual consumption of snacks has the potential to enrich or harm the diet. They can contribute to excessive caloric intake and hyperglycemia. Thus, there is an increasing interest in snacks with health-promoting properties. This study aimed to demonstrate the beneficial effect of two fruit-based bars on glucose levels through in vitro, in vivo, and in silico assays. Mango (Mangifera indica L.) and pineapple (Ananas comosus L.) bars (MB and PB) were prepared, and chemical composition, postprandial glycemic response, glycemic index (GI), and glycemic load (GL) were evaluated. The inhibitory effect of fruit bar extracts on α-amylase and α-glucosidase activity and their respective molecular docking was assessed. MB and PB showed the lowest postprandial glycemic response vs. the control bar (p < 0.005), a lower GI (CB: 64.20, PB: 53.20, MB: 40.40), and a GL of 10.9 (CB), 7.9 (PB), and 6.1 (MB), (p < 0.05). MB and PB showed the highest inhibition % of α-amylase (61.44 and 59.37%, respectively) and α-glucosidase (64.97 and 64.57%). Naringenin (−1692.5985 and −2757.674 kcal/mol) and ferulic acid (−1692.8904 and −2760.3513 kcal/mol) exhibited more favorable interaction energies against α-amylase and α-glucosidase activity. The presence of polyphenols from the fruit influenced enzymatic inhibition. Likewise, the dietary fiber in the bars evaluated allowed us to observe a positive effect that favors glycemic control, making them a healthy alternative for snacking. Full article
(This article belongs to the Special Issue Advances on Functional Foods with Antioxidant Bioactivity)
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