Nutritional Components of Non-animal Origin Foods: Structure, Synthesis, Funtions and Mechanisms
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 30 September 2025 | Viewed by 70
Special Issue Editors
Interests: natural products; nutrition intervention; pharmacological properties; health risk assessment; nuclear receptors
Special Issues, Collections and Topics in MDPI journals
Interests: food science and nutrition; dietary phytochemicals; agri-food biotechnology; crop improvement; plant bioreactor
Special Issue Information
Dear Colleagues,
Non-animal origin foods, such as cereals, nuts, fruits, vegetables, algae, fungus, and fermented foods, comprise a large part of the daily diet. The nutritional components, such as carbohydrates, proteins, fatty acids, vitamins, and other bioactive compounds, are involved in either natural or processed foods. These components guarantee the health of human beings by meeting the energy and health care demands.
Concerning the balance of nutrition and the intake of bioactive compounds, nutritional components in foods await more studies on all aspects of formation, regulation, and processing. For example, the synthesis and regulation of the macro nutritional components (e.g., carbohydrates, proteins and fatty acids) and micro nutritional components (e.g., vitamins), and the structure, synthesis and regulation of other bioactive compounds like polysaccharides, phytosterols, anthocyanins, carotenoids, flavonoids, etc. The chemical and medicinal value studies on various foods need to be posted. The functions and mechanisms of cereal-derived bioactive compounds in health-keeping and disease treatment must be revealed.
This special issue highlights the most recent knowledge and advances in nutrition in foods of non-animal origin. Original research and review articles with the following subject, but not limited, are welcome:
- Structure, component, synthesis, and regulation of the macro nutrition (carbohydrates, proteins, fatty acids) in food materials, including key genes and their regulation network;
- Structure, component, synthesis, and regulation of the micronutrition (vitamins and bioactive compounds) in food materials, including key genes and their regulation network;
- Chemical and medicinal value studies of food materials, especially the homologies of medicine and food;
- Functions and the mechanisms therein of non-animal origin foods derived nutritional components by in vitro and in vivo research in the field of health-keeping and disease treatment;
- Biotech-based and non-biotech-based biofortification of nutritional components in food materials;
- Processing of food materials for nutritional phytochemicals enhancement and easier nutrition intake.
Dr. Jie Zhang
Prof. Dr. Tiehua Zhang
Dr. Zhengyi Wei
Guest Editors
Manuscript Submission Information
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Keywords
- non-animal origin foods
- nutritional components
- bioactive compounds
- human diseases
- health benefits
- epidemiological and clinical studies
- action mechanism
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